Beginner’s Culinary Vocab Guide Pt. 1
New to the kitchen, or just keep running into terminology in recipes that you don’t understand? Save yourself from Google searching every 5 minutes, and let me teach you some basic kitchen vocab that’ll have you feeling like a pro in no time.
Cream: To beat ingredients (usually sugar and a fat) until smooth and fluffy
Dredge: To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed
Flambé: To drizzle a flammable spirit over a food while it’s cooking, to ignite the just before serving
Poach: To cook gently over very low heat, in barely simmering water just to cover
Skim: To remove fat or foam from the surface a liquid
Sweating the Onions: When you’re cooking onions, this is the first step that occurs. You’re warming up the onions to the point right before browning. The heat and salt will draw the moisture out of the onions, making them “sweat”
Effiler: To remove the ends and the string from green beans
There’s so many more terms to learn, and I’ll be back again with more recommendations to keep you feeling sharp in the kitchen. Before you know it, you won’t bat an eye at even the most culinary terminology-heavy recipes.
Peace!
Beginner’s Culinary Vocab Guide Pt. 1
New to the kitchen, or just keep running into terminology in recipes that you don’t understand? Save yourself from Google searching every 5 minutes, and let me teach you some basic kitchen vocab that’ll have you feeling like a pro in no time.
Cream: To beat ingredients (usually sugar and a fat) until smooth and fluffy
Dredge: To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed
Flambé: To drizzle a flammable spirit over a food while it’s cooking, to ignite the just before serving
Poach: To cook gently over very low heat, in barely simmering water just to cover
Skim: To remove fat or foam from the surface a liquid
Sweating the Onions: When you’re cooking onions, this is the first step that occurs. You’re warming up the onions to the point right before browning. The heat and salt will draw the moisture out of the onions, making them “sweat”
Effiler: To remove the ends and the string from green beans
There’s so many more terms to learn, and I’ll be back again with more recommendations to keep you feeling sharp in the kitchen. Before you know it, you won’t bat an eye at even the most culinary terminology-heavy recipes.
Peace!
