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Cooking Terms
If you're fairly new to cooking, you might run into some terms,
often in French, that you don't recognize. It's rarely as complicated
as it seems - take a look at these explanations of common cooking techniques.
| Blanch |
Boil or steam something briefly, then cool immediately in cold
water. |
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| Fold |
Incorporate something, often whipped cream, whipped egg
whites, or something delicate, so as to avoid losing its
fluffiness or breaking it. To fold, scrape your wooden spoon
toward you along the bottom of the bowl so that it picks up the mixture,
lift, and overturn it. Repeat until everything is mixed in. |
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| Purée |
Blend something in order to turn it into a liquid. |
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| Sauté |
Fry something, usually onions and/or garlic, in a small amount of hot oil or melted butter. |
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| Simmer |
Boil something over very low heat, so that it only bubbles
slightly. |
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| Steam |
Cook vegetables in a wire basket over a small amount of
boiling water |
Are there any other cooking terms that you don't understand? Let me
know!
Cooking
Tips and Techniques
Frequently Asked
Questions
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