The first step to the successful
completion of a recipe is understanding what the recipe is telling you to do.
Some recipes are precise blueprints, specifying particular sizes, shapes,
quantities, and cooking times. Other recipes are rough sketches that leave the
cook to fill in the blanks.
In addition to the level of detail
supplied by the recipe writer, the level of knowledge the cook brings to the
process varies tremendously. Unfamiliar language and terminology are a
particular problem, especially for novice cooks trying to work their way through
a recipe. These are some often-used recipe terms you should know.
 |
| Cooking Terminology |
Barbecue To cook
large, tough cuts of meat like beef brisket and pork shoulder using the
indirect, low, and gentle heat from an outdoor fire. Barbecued foods derive
their “barbecued” flavor from wood chips or chunks.
Boil To heat liquid until large bubbles
energetically break the surface at a rapid and constant rate.
Braise To cook foods by cooking and then
gently simmering them in a flavorful liquid in a covered pot.
Cook en Papillote To cook
food by enclosing it in a parchment paper packet. The food steams in its own juices
so that the flavors are pure and clean. Although parchment is the traditional
choice in this classic French cooking method, aluminum foil can be used.
Deep-Fry To cook
in hot oil deep enough to fully surround the food.
Deglaze To use
liquid (usually wine or broth) to loosen the flavorful browned bits (called
fond) that develop and stick to a pan during the sautéing or searing process. A
wooden spoon is often used to help loosen the fond, which dissolves into the
deglazing liquid.
Grill To cook relatively small,
individually sized, and quick-cooking foods such as steaks, chops, and skewers
directly over an outdoor fire. Grilled foods derive their “grilled” flavor from the dripping juices and fat
that hit the heat source and create smoke that subtly seasons the exterior of
the food.
Grill-Roast To cook
large, tender cuts of meat, such as a butter flied whole chicken, prime rib
roast, and beef tenderloin, using indirect and moderate heat from an outdoor
fire.
Poach To cook food in hot water or
other liquid that is held below the
simmering point.
Puree To grind raw or cooked
ingredients to a uniform consistency, often in a food processor or blender.
Reduce To partially evaporate liquids,
especially sauces, during cooking, to concentrate flavors and thicken consistency.
If a recipe says to simmer a sauce or liquid until reduced by half. You can
gauge the volume by noting the level of the liquid in the pan before simmering
and monitoring the level as it simmers and evaporates. However, a more precise
way is to measure the liquid before simmering and to remeasure when the halfway
level seems near.
Roast To cook foods in a pan in a hot
oven. High oven temperatures promote more browning; low oven temperatures
ensure even cooking and minimize moisture loss.
Sauté To cook food in a small amount of
fat over moderately high heat, usually with the goal of browning the food. The
word sauté comes from the French verb sauter, meaning “to jump,” since traditionally, food is tossed about
by jerking the pan back and forth. Stirring food accomplishes the same thing
and prevents scorching.
Sear To cook food over high or very
high heat, usually with the goal of creating a deeply browned crust. While sautéing
involves frequent stirring, seared foods are best left alone so that a crust
can develop. A single turn is sufficient.
Shallow-Fry (Pan-Fry) To cook
in hot oil deep enough to partially surround the food. Foods are generally
halfway submerged in hot fat as they cook and must be turned once to ensure
even cooking.
Simmer To heat liquid
until small bubbles gently break the surface at a variable and infrequent rate.
Skim To remove the fat that floats to
the surface of pan drippings or braising liquids after roasting or braising
fatty cuts of beef, pork, or poultry. To remove small amounts, tilt the pan and
use a wide, shallow soupspoon to skim off the fat. A fat separator is the best
way to remove large amounts of fat. If you are cooking in advance, overnight
refrigeration will cause the fat to congeal on the surface; the fat can then be
removed easily.
Steam To cook foods using the steam
released from boiling liquid. Steamed foods should be placed in a basket above
the liquid, and the cooking environment should be closed (usually with a lid)
to trap the steam.
Sweat To cook over gentle heat in a
small amount of fat in a covered pot. Vegetables are often sweated.
Toast To cook or brown food by dry
heat, and without adding fat, using an oven or skillet. This technique is
frequently used to bring out the flavors of nuts, spices, and seeds.
