Did You Know – Cooking Terms #2
Do you know what the cooking term (name) is for the way the food is chopped in the picture above?
THE ANSWER IS BELOW.
- GLAZE: To cover with a glossy coating, such as melted and diluted jelly for fruit dessert.
- JULIENNE: To cut vegetables, fruits or cheese into thin strips the size of matchsticks.
- MARINATE: To soak food in a savory, usually acidic sauce in order to tenderize or to enrich flavor.
- MINCE: To chop food into very small pieces.
- PARBOIL: To boil until partially cooked; to blanch.
- PARE: To remove the outer skin of a fruit or vegetable.
- POACH: To cook gently in hot liquid that is kept just below the boiling point.
- SAUTÉ: To cook food in a small amount of butter or oil.
- SIMMER: To cook in liquid just below the boiling point.
- STEEP: To let food stand in hot liquid in order to extract or enhance flavor.
- TOSS: To combine ingredients with a repeated lifting motion.
- WHIP: To beat rapidly in order to incorporate air and produce expansion.
Image: WP AI
Source: Ron Douglas
http://www.InDianesKitchen.com
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Categories: Cooking Tips, Did You Know
Nice post🌅🌅
Thank you!
I wouldn’t have been sure about steep
Isn’t it funny how we have been cooking all these years but there is always something new to learn?
Indeed
Thank you for the terms definitions! So helpful – have a lovely new year!
You’re welcome and thank you for your kind words!
Julienne is such a fun fancy word to throw into a sentence! 😀😆 Happy new year, Diane!
It is thank you Ab! It’s going to be a great New Year!
tTanks for the info Diane, I never knew that pare meant removing the outer skin. I didn’t know there was a word for that and I feel dumb because I guess that’s why they call the small sharp knives, paring knives! lol
We call ours a potato peeler. Lol
Number 4 mince
Yes! Thank you for commenting Georgetta!
To answer your question … I was thinking “diced,” but I don’t see that in the answers … :/
I should have put a picture of the veggies further away or next to something to compare the size. It actually is minced.
No, I didn’t know that at all Diane – I thought it looked pretty, like food confetti!
Some people will do all the prep work for the week with these vegetables. However,these are minced and too small for cooking for my liking. I like your food confetti name!
I appreciate this glossary 🙂
Thank you Tierney!
Steep? That’s a term I didn’t know. I learn so much from you Diane 😁.
You are so kind! I even pick up a few new things with these posts.