AL DENTE: An Italian term generally applied to the cooking of pasta. Translated it means "to the tooth", meaning pasta should be firm when bitten, not soft.
BAKE BLIND: A term used when baking a pastry case without a filling. Some recipes require the pastry case to be pricked lightly with a fork to keep the pastry case flat. Line pastry case with greaseproof paper or baking paper, fill cavity with dried beans or rice. Bake as recipe directs. Towards the end of cooking time, remove beans or rice and paper, and return pastry case to oven to complete cooking.
BASTE: To spoon over liquid (usually fat, oil, stock or pan juices) during cooking to prevent food from drying out; for example, roast meat and kebabs.
BLANCH: Commonly used to mean precook or parboil (partly cook) vegetables for a short time so they need little or no further cooking.
BOIL: To cook in liquid at boiling point; boiling point of water is 100ºC (212ºF).
BRAISE: Food (generally meat and/or vegetables) cooked, covered, in very little liquid. Meat and vegetables are browned first, then liquid added.
DEEP-FRY: To cook in a deep, heavy-based pan in sufficient fat or oil to cover food completely. Used for foods that take a short time to cook such as fish fillets, chips and fritters.
DEGLAZE: To heat liquid (usually stock and/or wine) in a dish or pan so that the sediment left after roasting or frying forms a sauce with the liquid.
DEGORGE: To extract juices from meat, fish or vegetables,
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generally by salting then soaking or rinsing. Usually done to remove excessive moisture or strong-tasting juices.
GREASE PANS, etc: Use melted butter applied with a brush, or appropriate sprays, if preferred.
GRILL: A method of cooking by exposing food to dry heat; also known as broiling. The heat can come from a variety of sources: gas or electric stove griller, red coals of barbecue or outdoor fire, surface of griddle pan heated on stove or over an open fire.
JULIENNE: Vegetables or citrus rind cut into thin matchsticks or very fine shreds. Turkey, chicken, ham, etc., can also be cut into julienne strips for inclusion in a salad.
MARINADE: Seasoned mixture generally of oil and wine, with herbs and other flavorings, used to stand (marinate) meat or fish for some hours or overnight before cooking. This gives flavor and sometimes tenderises the food.
REDUCE: To boil a mixture, uncovered, until the quantity is reduced and the flavor concentrated.
REFRESH: Applies to cooked foods, mainly vegetables, which are drained and then passed quickly under cold water to stop the cooking process and help preserve color.
RELAX (of pastry): To set aside pastry in a cool place, usually the refrigerator, for about 30 minutes after rolling out. In the rolling process, the gluten (or protein in flour) expands, and it needs resting time to contract. This lessens the danger that the pastry will shrink during cooking.
ROUX: Most sauces start with a roux, a mixture of melted butter and flour.
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There are 3 kinds of roux, ranging from white to brown. The color is simply determined by the length of cooking time.
SAUTE: A term applied to food cooked quickly in a shallow pan. The food must be completely dry before putting into the hot fat; do not crowd the pan or the food will not brown well.
SEAL: To brown meat quickly on both sides to hold the juices. The heat is usually then lowered for the remainder of the cooking time.
SHALLOW-FRY: To cook in a small quantity of fat or oil in a shallow pan. Used for foods which take a comparitively long time to cook, such as sausages, crumbed cutlets, thick pieces of fish or whole fish.
SIMMER: To bring food in liquid to the boil, then to reduce heat and keep the food cooking slowly, just below boiling point, at about 82ºC (180ºF). A method of cooking suitable for casseroles and similar dished which need long, slow cooking.
STEAM: To cook food in the steam from boiling water. A flexible metal steamer with perforations which fits inside a saucepan is excellent for vegetables or fish. Bamboo steamers are also useful for certain foods.
STIR-FRY: Ingredients are cooked quickly over high heat in a wok, and are stir-fried or tossed constantly using a wok spoon (wok chan) which is specially shaped to suit the wok. A frying pan can also be used.
SWEAT: To cook food gently in butter or oil in a covered pan over very low heat. Generally used for vegetables, particularly onions. The slow cooking extracts flavor.
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