What does that mean!?
Don’t you hate it when you are reading a recipe and they are telling you to do something, but you have no freaking clue what they are talking about.
Here are some words to know when learning to cook and up your skills…
Sweating: Cooking your ingredient in a heavy amount of fat (butter, oil, combination of the two) until translucent. There should be no color on your ingredient.
Braising: Slow cooking in liquid at a low temperature. This can be done on the stove top or in the oven depending on your product. The key: liquid should come ¾ of the way up your ingredient.
Roasting: Cooking in an oven using high, dry heat. Your product is dry and seasoned and will brown on the outside and stay juicy inside.
Searing: Quickly cooking an ingredient at high heat to form a brown crust on the outside.
Juliene: A knife cut that leaves you with long strips on product
Chiffonade: “shoestrings”, a knife cut that leaves you with long strips of herbs to use in a dish or as a garnish.
Baste: Adding moisture to your roasting ingredient; You can use any type of flavorful liquid to baste. (stock, flavored oil, wine, beer)
Brine: A brine is a salt/sugar solution that you soak your poultry or pork in overnight. It adds moisture and added flavor to the final cooked product.
If there's a word you come across & want to add to the list of terms, let us know!
We love keeping you in the know!