Are you a cook? I must admit, I’m not. I can make things and they are edible, but no one will ever say to me “That’s a great meal.” I never grew up in a cooking family. So everything I know is self taught or down to a cookbook. Any recipes you find on this blog are tried and true on my own family several times. Still sometimes I wonder, what does this term mean when I read a cookbook. As a result, once a month I will do a short article on various cooking terms that I run across. I think it will be fun for us to learn together.
Al Dente- Tender but firm to the bite.
Blanch- To Blanch something is to put it into boiling water from a few seconds to minutes. Then removing it and placing it into ice water.
Caramelize- To cook something slowly until it becomes brown and sweet.
Deglaze- To deglaze a pan you moisten then scrape up the brown bits of food that stick to the bottom of the pan.
Dredge- To dredge something is to create a crispy coating on the outside of meat by coating it in flour or cornmeal etc. It is more commonly known as breading.
Flambe- Meaning “flame” in French, flambe is when you add alcohol to a hot pan to create a burst of flames.
Gratin- A dish that has a slightly browned crust usually made of breadcrumbs or cheese.
Meuniere- A sauce of brown butter, parsley, and lemon.
Scallop- A well known term for any type of common saltwater clams.
Basmati Rice- Basmati is Hindi for “fragrant.” A long a slender form of rice found in traditional Indian cooking.
Are there any other terms that you would like me to define? Is there a cooking term that you think others should know about? Leave it in the comments below.