Marie Rama - Cooking Basics For Dummies

Cooking Basics For Dummies, 5th Edition

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Library of Congress Control Number: 2014940489

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Manufactured in the United States of America

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Appendix A

Cooking and recipe writing have their own distinct language. Before you roast a chicken, for example, you need to know what trussing means. To make a souffl that rises above the rim of the dish, you need to understand whipping and folding egg whites. This appendix gives you a list of basic terms. Most of them are thoroughly described elsewhere in the book.

al dente: An Italian phrase meaning to the tooth that describes the tender but still firm texture of perfectly cooked pasta. (See Chapter for pasta recipes.)

au gratin: A dish, usually topped with buttered breadcrumbs, grated cheese, or both that has been browned in the oven or under the broiler.

bain-marie: A container partially filled with hot water that holds a smaller pan for gentle cooking.

barbecue: Any food cooked on a charcoal or gas grill over an indirect fire (as opposed to grilling, which occurs directly over the fire). Also refers to the process of cooking foods in a pit or on a spit for a long time, or is a descriptive term for the particular spicy tomato-based sauce used to baste grilled meat.

baste: To add flavor and moisture by brushing food with pan drippings, fat, or a seasoned liquid as it cooks.

batter: An uncooked, semiliquid mixture usually containing beaten eggs, flour, liquid, and a leavening ingredient, such as baking soda or baking powder, that makes the batter rise when cooked.

beat: To mix ingredients briskly in a circular motion so they become smooth and creamy. A hundred hand-beaten strokes generally equal one minute with an electric mixer, if youre the type who counts these things. (See Chapter for information about beating egg whites.)

bind: To bring together a liquid mixture, such as a sauce, with a thickening ingredient, such as cream or butter.

blanch: To plunge vegetables or fruits into boiling water for a short time to loosen their skin or preserve their color (see Chapter ).

blend: To mix or combine two or more ingredients with a spoon, whisk, spatula, or electric mixer.

boil: To bring the temperature of a liquid to 212 degrees for water at sea level, causing bubbles to break at the surface (see Chapter ).

bone (or debone): To remove the bones from meat, fish, or poultry.

bouquet garni: A package of mixed herbs (often tied in cheesecloth) thats used to season stocks, soups, and stews to impart flavor. A typical combination is parsley, thyme, and bay leaf.

braise: To brown meat or vegetables in fat and then cook, covered, in a small quantity of liquid over low heat, usually for a long time. The long, slow cooking both tenderizes and flavors the food, especially tough cuts of meat. Braising can take place either on the stovetop or in the oven. (See Chapter for braising and stewing recipes.)

bread: To coat a piece of food with crackers or breadcrumbs to seal in moisture and give it a crisp crust. The piece of fish, poultry, meat, or vegetable is usually first dipped into a liquid, such as beaten egg or milk, to make the crumbs adhere.

broil: To cook food under a hot oven coil, as opposed to grilling, in which the heat is underneath (see Chapter ).

brown: To cook food briefly over high heat, usually in fat and on top of the stove, to impart a rich brown color to its skin or surface. Food also may be browned in a very hot oven or under the broiler.

brush: To coat the surface of food with a liquid ingredient, such as melted butter, egg, or fruit glaze.

butterfly: To split food down the center (removing bones if necessary), leaving the two halves joined at the seam so the food opens flat to resemble a butterfly.

caramelize: To heat sugar until it melts into a liquid, syrupy state that ranges from golden to dark brown in color (320 degrees to 350 degrees on a candy thermometer). Also, to cook onions and other vegetables until they become soft and brown (the sugars they contain caramelize).

chill: To put food in a cool place, typically the refrigerator, to bring it to a cold (but not frozen) state.

chop: To cut food into small pieces by using a knife or food processor.

clarify: To make a cloudy liquid clear by removing the impurities. For example, you can clarify a stock or broth by simmering raw egg whites or eggshells in it for 10 to 15 minutes to attract impurities. You then very gently strain the liquid through a sieve lined with cheesecloth.

compound butter: Butter that has been flavored with herbs or spices.

confectioners sugar: A fine powdered sugar cut with cornstarch thats used for cake icings or to powder cakes and cookies. Also called powdered sugar.