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Cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire or deep fat frying, in which the food is completely immersed in a deeper vessel of hot oil

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Food is cooked in a liquid that is just below the boiling point, creating gentle bubbles

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Food is gently cooked in a liquid that is kept just below boiling point (140°F to 180°F or 60°C to 82°C)

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Food is cooked by surrounding it with steam generated from boiling water, without directly contacting the water

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Food is submerged in a liquid that is at a rapid boiling point (212°F or 100°C)

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uses heat that is not in the form of steam or liquid, but rather from hot air circulating within the oven

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involves cooking food over direct heat, usually from a grill grate, often with the goal of creating char marks and a slightly smoky flavor

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uses intense heat from above, typically from a broiler or the top of an oven, to cook food quickly

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food is cooked in an oven, often with the goal of browning and caramelizing the exterior

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an organized area of ingredients and tools used to coat food with a mixture, typically flour, an egg wash, and breadcrumbs, before cooking

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cutting food into thin, uniform strips, to cook evenly and quickly

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a flavorful base made from diced vegetables, typically including onions, carrots, and celery, gently cooked in fat (like butter or oil) to extract their sweetness and flavor

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the process where proteins change from a liquid or semi-liquid state to a solid or gel-like form, often due to heat, acids, or mechanical action, making it an irreversible transformation that changes the texture and appearance of food, impacting its structure and binding properties

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specific vegetables, herbs, and spices that are used to build a flavorful base for dishes were the ingredients, when cooked together, often in a fat like oil or butter, release intense aromas and flavors, creating a foundation for the overall taste of a dish

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means the pasta is cooked until it's tender but still has a slight resistance to the bite, offering a satisfying chew, the term translates to "to the tooth" in Italian, is considered the ideal texture for pasta

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gentle cooking method where vegetables are cooked in a small amount of fat over low heat in a covered pan which softens the vegetables, draws out their natural juices, and develops their flavors, without browning them

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heating a liquid, like milk, just below the boiling point, until small bubbles form around the edges

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A classic tomato-based sauce made by cooking tomatoes to a smooth consistency and it's a versatile sauce that can be used as a base for a variety of cuisines

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An emulsified sauce made from clarified butter, egg yolks, and a lemon juice or vinegar

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A rich brown sauce made from a meat stock, thickened with a dark roux and it's the base for many classic brown sauces

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A light, rich sauce made with white stock, roux, and often a mirepoix (sautéed mixture of diced vegetables, herbs, and ham or bacon)

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A white sauce based on milk, roux (butter and flour), and often onion or shallot

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to beat an ingredient, usually with a mixer or whisk, to incorporate air and increase its volume

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technique that uses high heat to quickly brown the surface of food, typically meat, resulting in a crispy, flavorful crust

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a gentle method of cooking in liquid where the liquid is heated just below the boiling point, typically between 185°F and 205°F (85°C and 96°C)

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to cook food in oil or fat over heat, usually until it is brown

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Simmer or boil a liquid, like a sauce, until it evaporates and becomes thicker and more concentrated in flavor

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A mixture of flour and fat, cooked together, used to thicken sauces, soups, and stews

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A french word that refers to a sauce's ideal consistency: thick enough to coat the back of a spoon and not run back together

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Meaning "everything in its place," the practice of preparing and organizing all your ingredients and tools before you start cooking

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Combining two ingredients of different densities without deflating the air in the lighter mixture

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Mixing two liquids that don't naturally mix into a smooth and combined mixture

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Adding a liquid, such as wine, broth, or water, to a hot pan to loosen and dissolve the flavorful browned bits that have been left behind after cooking, to make sauces

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The process of heating sugar until it transforms into a brown and sweet substance

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To slice a piece of meat in half, but not completely thorough, and open in half to resemble a butterfly