Cooking Vocab by Jonathan Carr

Caramelize

jonathancarr5 — 2024-07-08 19:32:24 UTC

Caramelization is the process of browning sugar to make rich, butter like flavour and it gives it a brown colour to the food you are doing it too. Onions, apples, and bananas are a few foods that are commonly caramelized.

Butterfly

jonathancarr5 — 2024-07-08 19:32:24 UTC

In cooking, Butterfly is a cutting technique for chicken. It involves cutting the center until it can open up to make a thinner, wider, flatter piece of chicken.

Emulsify

jonathancarr5 — 2024-07-08 19:32:24 UTC

Emulsify is when you mix ingredients that generally don't mix. Commonly a fat or oil with a liquid that is like water or wine. This technique adds moisture and texture to what your are cooking.

Deglaze

jonathancarr5 — 2024-07-08 19:32:24 UTC

Deglazing is when you add liquid to a pan, such to loosen and dissolve food particles that are stuck to the bottom after cooking or searing. Wine is popular for this. The cooked food particles, known as fond make alot of flavour. The flavorful mixture produced by deglazing can be used to make a sauce

Mise en place

jonathancarr5 — 2024-07-08 19:32:24 UTC

This means having everything chopped, measured, and prepared before actually cooking. This helps with organization and consistency in cooking.

Fold

jonathancarr5 — 2024-07-08 19:32:24 UTC

Folding is to combine a light ingredient or mixture with a much heavier mixture while retaining as much air as possible. This is to preserve lightness and is generally used in baking.

Nape

jonathancarr5 — 2024-07-08 19:32:24 UTC

To Nape means to completely coat a piece of food with a light, thin, even. layer of sauce or a jelly. Yet it also means a sauce with a nice texture. Sauce provides many flavours to food and coating food with a little bit of sauce all around rather than one big spot of sauce helps with the overall consistency of the dish.

Roux

jonathancarr5 — 2024-07-08 19:32:24 UTC

A roux is a combination of flour and fat which is commonly used to thicken in cooking of stews and sauces.

Reduce

jonathancarr5 — 2024-07-08 19:32:24 UTC

To reduce a liquid means to simmer it until some of the water in it has evaporated, which increases the flavor, thickens the liquid, and causes it to take up less space.

Saute'

jonathancarr5 — 2024-07-08 19:32:24 UTC

Sauté is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around. For this to work the pan has to be really hot before you add the fat.

Sear or brown

jonathancarr5 — 2024-07-08 19:32:24 UTC

Browning meat usually means cooking it on the stovetop, and it is done at moderate temperature for a longer time. Searing involves preheating a skillet to a high temperature. seaing meat before putting it in the oven can increase juiciness and tenderness. Browning can remove excessive fat from meat and give it a flavourful brown coloured crust by partially cooking the surface of it.

Simmer

jonathancarr5 — 2024-07-08 19:32:24 UTC

Simmer is a method of cooking that uses slight heat to gently soften foods while slowly combining seasonings and ingredients. It's often used for soups, stews and slow cooking meat,

Cut on bias

jonathancarr5 — 2024-07-08 19:32:24 UTC

A bias cut means cutting on the diagonal. Hold your food at a slight angle to the knife and slice. Bias cuts are often used in Asian stir-fry.

Double boiler

jonathancarr5 — 2024-07-08 19:32:24 UTC

a kitchen tool used for applying gentle heat on the stovetop. It's useful for delicate tasks like making hollandaise sauce, melting chocolate, and preparing custards such as creme anglaise

Scald

jonathancarr5 — 2024-07-08 19:32:24 UTC

Scalding is accomplished in water heated to around 185 °F, usually in a double boiler, which conducts the heat of the water, contained in a bigger pan, to a smaller pan containing the food, thus avoiding contact between food and water. This technique is commonly used to prepare milk for breads and custards

Sweating

jonathancarr5 — 2024-07-08 19:32:24 UTC

Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces.

Aromatics

jonathancarr5 — 2024-07-08 19:32:24 UTC

Aromatics is the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes

Mother sauces

jonathancarr5 — 2024-07-08 19:32:24 UTC

hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute are all mother sauces. A mother sauce is a foundational source, many other sauces are derived from them and they each have unique flavours. These mother sauces are in a variety of dishes.

Whip

jonathancarr5 — 2024-07-08 19:32:24 UTC

Whipping is the process of beating an ingredient vigorously to incorporate air, which makes the ingredient foamy

Breading station

jonathancarr5 — 2024-07-08 19:32:24 UTC

A breading station is a set of containers with dips and generally meats can be dipped here and then fried to make a coat. This proccess is called breading kinda like in fish n chips.

Combination cooking

jonathancarr5 — 2024-07-08 19:32:24 UTC

stewing and pot-roasting are two good examples of this. It is a combination of the other two categories.

Dry heat cooking

jonathancarr5 — 2024-07-08 19:32:24 UTC

roasting, baking, barbecuing, broiling, grilling are dry heat cooking methods. These cooking methods are hot with 300 F plus. There is little to no liquid used here.

Al dente

jonathancarr5 — 2024-07-08 19:32:24 UTC

Al dente is a word used to describe the ideal consistency of pasta and also rice when cooked. Al dente pasta is firm when bitten without being hard or chalky.

Mirepoix

jonathancarr5 — 2024-07-08 19:32:24 UTC

A combo of cut onion, carrots, and celery, cooked in fat. It is a foundation for many classic dishes, including sauces, soups, braised meat dishes, and other recipes.

Coagulation

jonathancarr5 — 2024-07-08 19:32:24 UTC

Coagulation is the change in the structure of protein (So like solid to liquid, etc) brought about by heat, mechanical action or acids.

Julienne

jonathancarr5 — 2024-07-08 19:32:24 UTC

Julienne is a method for cutting vegetables like carrots or cuecumber by cutting and stripping them into 5cm long match shaped pieces.

Moist-heat cooking method

jonathancarr5 — 2024-07-08 19:32:24 UTC

These use steam or liquid to transfer heat to food. poaching, simmering, boiling, braising are all examples of these and this cooking method is very good for moist dishes.

All done

jonathancarr5 — 2025-07-08 18:56:41 UTC

The end