For many of us going into the kitchen is like entering a foreign land. Nothing is familiar, everything is in another language, and you have no idea what direction to turn or who to ask?
Well here is some unfamiliar territory that I am going to familiarize you with. These are a few common terms that you will see in cookbooks or frequently see in recipes that are known in the cooking world, but unknown in the world of the normal individual.
Now you can be on your way to feeling comfortable in your kitchen and no longer feel like an outsider in your own home.
Common Cooking Terms:
Grease: To coat a pan or skillet with a thin layer of oil. Virgin olive oil is one of the best to use.
Bake: To cook in the oven. The cooking of food slowly with gentle heat, causing the natural moisture to evaporate slowly and concentrating the flavor.
Beat: To smooth a mixture by briskly whipping or stirring it up with a spoon, fork, wire whisk, rotary beater or electric mixer.
Broil:To cook food directly under the heat source.
Brown: A quick saute, pan/oven broiling, or grilling method, done either at the beginning or end of meal preparation, often to enhance flavor, texture or eye appeal.
Chop: To cut into irregular pieces.
Coat: To evenly cover food with flour, crumbs or a batter.
Dash: A measure approximately equal to 1/16 teaspoon.
Fold: To cut and mix lightly with a spoon to keep as much air in the mixture as possible.
Fry: To cook food in hot cooking oil, usually until a crispy brown crust forms.
Garnish: A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons or chocolate curls placed as a finishing touch to dishes or drinks.
Grease: To coat a pan or skillet with a thin layer of oil. Virgin olive oil is one of the best to use.
Marinate: Coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and add flavor before cooking and eating.
Mix: To beat or stir two or more foods together until they are thoroughly combined.
Pan Fry: To cook in a hot pan with small amount of hot oil, butter or other fat, turning the food over once or twice.
Reduce: To cook liquids down so that some of the water evaporates.
Roast: To cook uncovered in the oven.
Saute: To cook food quickly in a small amount of oil in a skillet or frying pan over direct heat.
Set: Let food become solid.
Simmer: Cooking food in a liquid at a low enough temperature so that small bubbles begin to break the surface. A very low boil.
Steam: Cooking Term To cook over boiling water in a covered pan, this method keeps foods’ shape, texture and nutritional value intact better than methods such as boiling.
Stewing: Browning small pieces of meat, poultry or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven or with a slow cooker.
Stir-Fry: The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
Toss: To thoroughly combine several ingredients by mixing lightly.
Whip: To incorporate air into ingredients such as cream or egg whites by beating them until light and fluffy; also refers to the utensil used for this action.
Whisk: Cooking Terms To mix or fluff by beating; also refers to the utensil used for this action.
Now that you have the “main ingredients” that you need to guide you through the kitchen and into your recipes. Try some out.
You will be amazed at what you can do when you just put something to the test!
3…2….1… COOK!
Fit Chic