Did you know that there are many common cooking terms that people don’t know, understand or misuse?
Well, there are. Here are just some that I thought we could use a quick refresher on.
Cooking Terms- Lesson 1
* Batter~ A mixture of flour, fat and liquid that is thin enough in consistency to require a pan to encase it. A batter is different than a dough, which holds its shape.
* Blanch~ To boil something briefly to loosen the skin of a fruit or vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking process.
* Deglaze~ To add liquid to a pan in which foods have been fried or roasted in order to dissolve the carmelized juices stuck to the bottom of the pan.
* Saute~ To cook food quickly in a small amount of oil in a skillet or fry pan over direct heat.
* Score~ To tenderize meat by making a number of shallow, often diagonal cuts across the surface. This is useful in marinating too because it allows the marinade to better penetrate the meat.
* Steep~ To soak dry ingredients like, dried herbs, tea leaves, spices etc in liquid until the flavor is infused in the liquid.