Cooking & Culinary Glossary
B
- Blanch
- Briefly cooking food in boiling water then immediately transferring to ice water to stop cooking. Preserves color and texture.
- Braise
- Slow-cooking method where food is first browned then simmered in liquid in a covered pot.
- Baste
- Spooning or brushing liquid over food during cooking to add moisture and flavor.
D
- Deglaze
- Adding liquid to a hot pan to loosen browned bits (fond) stuck to the bottom, creating a flavorful base for sauces.
- Dice
- Cutting food into small, uniform cube-shaped pieces.
E
- Emulsify
- Combining two liquids that normally dont mix (like oil and vinegar) into a smooth, unified mixture.
F
- Fold
- Gently combining ingredients using a lifting and turning motion to maintain airiness.
J
- Julienne
- Cutting vegetables into thin, uniform matchstick-shaped strips.
M
- Mirepoix
- A flavor base of diced onions, carrots, and celery used in French cooking.
- Mise en Place
- French for "everything in its place" - preparing and organizing all ingredients before cooking.
R
- Reduce
- Simmering a liquid to evaporate water, concentrating flavors and thickening consistency.
- Roux
- A cooked mixture of equal parts fat and flour used to thicken sauces.
S
- Sauté
- Cooking food quickly in a small amount of fat over high heat while stirring.
- Sear
- Cooking meat at high temperature to create a browned, caramelized crust.