Culinary A to Z
A to Z of Cooking Terms
Aerate
To incorporate air into a mixture to make ingredients
lighter.
Al dente
Italian term which translates as "to the teeth". Used to
indicate when food (often pasta) is cooked just perfectly and firm
to the bite.
Aromatics
Or aromats: plants, such as herbs and spices, used for their
flavour and fragrance.
Ban Marie
A pan placed in a larger pan containing simmering water. Used to
melt chocolate or butter.
Bisque
A think rich soup of strained broth made from pureed seafood or
vegetables, often finished with cream.
Blanch
Briefly adding food to boiling water before plunging it into cold
water to stop the cooking process. Firms the fruit/vegetables'
flesh, enhances colour and crunch and is also used to loosen
skins for removal (e.g. tomatoes).
Braise
A slow cooking process which tenderises meat by breaking down
connective tissue and fibres. The food may be initially browned
then tightly covered and cooked in a small amount of liquid over
low heat for a long period of time. The flavours of the food are
concentrated into the cooking liquid, which can then coat the food
or be reabsorbed by it. Great for low impact washing up.
Caramelise
A gentle browning process involving constant stirring, which heats
sugar so it liquefies into a caramel syrup of varying depth. The
natural sugars of vegetables and meat can be caramelised,
intensifying flavour.
Chiffonade
Fine ribbons of leafy vegetables or herbs which are created by
tightly rolling them into bundles and cutting across.
Confit
A French technique where food (often meat) is been salted and
cooked slowly in its own fat. Confit was originally used to
preserve food in the absence of refrigeration, but now confit meats
are thought of as a delicacy. This cooking method helps to keep
meat moist and the flavour delicate. Confit can also refer to a
preserved fruit or vegetable condiment.
Consommé
Broth or stock which has been clarified by adding a "raft" of
beaten egg whites - this attracts the impurities in the broth and
once removed leaves a clear liquid.
Deglaze
To add liquid to the sediment and cooking juices left in a hot
pan after roasting or sautéing. This is then heated and
used to make a sauce.
Emulsify
To mix together liquid ingredients that don't combine smoothly
(such as oil and water) by mixing rapidly while slowly adding one
of the elements. Vinaigrettes, mayonnaise, hollandaise and
béchamel sauces are all emulsions.
Infuse
To add an aromatic ingredient to hot liquid to extract its flavour
and impart it to the liquid.
Julienne
To slice food into thin, match-like sticks.
Macerate
To soak food, often fruit, in liquid so it softens and absorbs the
flavour of the liquid (usually alcohol).
En Papillote
Baking food sealed "in parchment" paper or foil in the oven, so it
steams in its own moisture and gains flavour from any herbs, spices
and vegetables also in the package.
Ragout/
Ragù
French/Italian term for a slow-cooked stew or deep, hearty
meat-based sauce.
Reduce
To cook liquids so some of the water evaporates, giving a thick
consistency and concentrating the flavour.
Roulade
A French technique where sliced meat or fish is rolled around
stuffing. A Roulade can also be sweet e.g. rolled sponge
cake.
Roux
A cooked flour and butter/fat mixture which is slowly cooked over a
low heat and used to thicken sauces.
Saute
Cook food quickly in a small amount of oil in a skillet or a saute
pan over direct heat
Scald
To plunge vegetables or fruit in boiling water so the skin can be
removed easily or to heat milk or cream to just below boiling
point.
Sear
To brown the surface of meat and fish by subjecting it to intense
heat quickly, sealing in its juices and providing a crisp texture
on the outside.
Simmer
To cook gently in liquid at a low heat.
Sous vide
Sous vide (French for "under vacuum") is a cooking method where
food is vacuum sealed in plastic pouches, placed in water and
cooked at a highly regulated, low temperature for a long length of
time. Sous vide is valued for its ability to keep the original
flavours of food intact.
Sweat
To cook food over a gentle heat so it releases its moisture and the
juices flavour the pan and surrounding liquid.
Temper
The process of adding hot liquid to a cold or room temperature
ingredient slowly and gradually, so the cooler ingredient (e.g.
eggs) doesn't cook or set. The resulting tempered mixture can be
added back into the hot liquid for further processes. To temper
chocolate melt and heat it to a specific temperature, cool it and
then warm it again. Chocolate is tempered to prevent crystals
forming when the chocolate sets, to ensure the end result is shiny,
streak-free and crisp.
Zest
Citrus peel made by scraping the outer skin of citrus fruits
(excluding the bitter white pith covering the flesh of the fruit)
which is used for flavouring.
