Cooking Terminology

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.