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GLOSSARY OF COMMON COOKING TERMS
Boiling
Browning
Deglazing
Folding
Reducing
Sauteing
Sifting/Straining
Simmering
Trimming
Whisking
Boiling
The method used to rapidly cook foods in boiling liquid – usually water – in an uncovered pan. The liquid is heated in a pan to around 100°C and should be bubbling vigorously. Rice, pasta and vegetables are most commonly boiled. Syrups, sauces and glazes that need reducing and thickening are also boiled so that much of the liquid evaporates.
The method used to rapidly cook foods in boiling liquid – usually water – in an uncovered pan. The liquid is heated in a pan to around 100°C and should be bubbling vigorously. Rice, pasta and vegetables are most commonly boiled. Syrups, sauces and glazes that need reducing and thickening are also boiled so that much of the liquid evaporates.
Browning
Meat and poultry is fried in a shallow pan with a little oil until sealed and golden brown. This method adds lots of colour and flavour to a dish and helps meat remain succulent. It is especially important for stews, casseroles and roast meats.
Meat and poultry is fried in a shallow pan with a little oil until sealed and golden brown. This method adds lots of colour and flavour to a dish and helps meat remain succulent. It is especially important for stews, casseroles and roast meats.
Deglazing
Adding alcohol, stock or water to a pan in which meat, poultry or vegetables have been cooked or browned in order to dissolve the flavour-rich cooking juice and incorporate it into a sauce. The liquid is brought to the boil - whilst stirring to lift the sediment - and sometimes allowed to simmer for a longer period in order to concentrate the flavour.
Adding alcohol, stock or water to a pan in which meat, poultry or vegetables have been cooked or browned in order to dissolve the flavour-rich cooking juice and incorporate it into a sauce. The liquid is brought to the boil - whilst stirring to lift the sediment - and sometimes allowed to simmer for a longer period in order to concentrate the flavour.
Folding
A method of gently incorporating ingredients – such as flour or sugar – into whisked or creamed mixtures whilst retaining as much air as possible. A large metal spoon is used to cut through and turn over the mixture to incorporate the additional ingredients without breaking down the existing air bubbles. Essential for meringues and cake mixtures.
A method of gently incorporating ingredients – such as flour or sugar – into whisked or creamed mixtures whilst retaining as much air as possible. A large metal spoon is used to cut through and turn over the mixture to incorporate the additional ingredients without breaking down the existing air bubbles. Essential for meringues and cake mixtures.
Reducing
To fast boil a liquid in an uncovered pan. This allows excess liquid to evaporate and the flavour to become more concentrated. This method is often used to create rich, flavoursome sauces, soups and syrups.
To fast boil a liquid in an uncovered pan. This allows excess liquid to evaporate and the flavour to become more concentrated. This method is often used to create rich, flavoursome sauces, soups and syrups.
