Did You Know – Cooking Terms #1

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Here are some cooking terms for the newer cooks and maybe a few for the older cooks too.

  1. Au gratin – Covered with bread crumbs, grated cheese or both and browned in the oven or under the broiler.
  2. Au jus – Served in its own juices.
  3. Baste – To moisten food at intervals during cooking with pan drippings or sauce in order to add flavor and prevent drying.
  4. Bisque – A thick cream soup.
  5. Blanch – To immerse in rapidly boiling water and allow to cook slightly.
  6. Cream – To soften a fat, like butter, by beating it at room temperature. Butter and sugar are often creamed together.
  7. Crimp – To seal the edges of a two-crust pie by pinching them at intervals with either the fingers or a fork.
  8. Crudités – An assortment of raw vegetables that is served as an hors d’oeuvre, often with a dip.
  9. Degrease – To remove the fat from the surface of stews and soups.
  10. Dredge – To coat lightly with flour, cornmeal, or bread crumbs.
  11. Entrée – The main course.
  12. Fold – To incorporate a delicate ingredient into a mixture without releasing air bubbles.

Source: Ron Douglas

Image: WP AI

http://www.InDianesKitchen.com

Categories: Cooking Tips, Did You Know

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30 Comments »

    • That’s funny you say that because I have tried so many things, as you know. When I post things like this, it’s seems like common knowledge. Then I think back to my early 20’s and I remember calling my mother in law and asking her how to make strawberry shortcake. 🤣

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  7. I am making this!!!

    And it’s just about time you post some ideas what to do this all these leftovers because I can only take so turkey noodle soup and turkey sandwiches. 😉

    Reply

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