Familiarizing with some cooking terms

Have you ever wished to prepare a dish from a recipe book but found it difficult and tasking to complete the task simply because you were unfamiliar with the cooking terms used in such a book? Definitely, this happens to everyone in the kitchen once in a while. Most people use ‘cook’ for eggs instead of ‘boil’. These and more, are common mistakes people make in the kitchen. But the best way to really conquer this situation is to look up those unfamiliar terms in a dictionary or glossary. Here are some terms you may wish to learn about. The link is also provided for further reading.

Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

Barbecue: To cook foods on a rack or a spit over coals.

Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.

Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.

Boil: To cook in bubbling water that has reached 212 degrees F.

Dice: To cut food into very small (1/8-to 1/4-inch) cubes.

Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.

Poach: To cook gently over very low heat in barely simmering liquid just to cover.

Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

For more, visit: http://www.goodhousekeeping.com/food-recipes/cooking/tips/a16958/dictionary-cooking-terms/

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