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Cooking Terms

Cooking Terms

»Baking
To cook food in an oven at a specified temperature

»Barbecuing
A method of long, slow cooking in a pit; on a spit or in a kettle grill over indirect heat.

»Braising
A method of moist cooking. The meat is browned on both sides in a small amount of oil to seal in the juices. Liquid is added and the meat is cooked, tightly covered, over low heat for a long period of time to tenderize it.

»Broil
To cook with the heat source above the meat. If using an electric oven, leave the door ajar or the thermostat will turn off the broiler at 500°F (260°C). Meat should be turned once to cook both sides.

»Deep-Frying
To cook food by submerging it in deep, hot oil.

»Degreasing
To skim fat from the surface of a hot liquid. If chilled the fat will rise to the surface and become solid, making it easy to remove.

»Doneness
There are 4 degrees of doneness for meat; rare, medium rare, medium and well done. They vary for each variety of meat.

»Dredging
To lightly coat meat or fowl with flour or cornmeal before cooking.

»Grilling
To cook with a heat source from below in the form of gas or charcoal. Covered grills allow you to slow-roast large pieces of meat and poultry over indirect heat (the coals are pushed to one side and the meat is on the other.)

»Marinating
Marinades are used to improve the flavor and tenderize less expensive cuts of meat. Seafood can actually “cook” in citrus-based marinades without heat. Be sure to discard any unused marinade after initial use.

»Pan-broiling
To cook meat in a heavy pan with little or no fat over medium-high heat. Fat and juices are poured out as they appear.

»Pan-frying
To cook food in a small amount of hot oil over medium-high heat.

»Poaching
To gently cook food in a liquid that is hot, but not boiling.

»Oven-roasting
Roasting and baking is the same form of dry-heat cooking.

»Sautéing
To cook food in a small amount of hot oil over medium-high heat. It is similar to pan-frying, but less oil is used.

»Searing
To brown meat with intense heat in order to seal in the juices.

»Smoking
To slowly cook food over low heat (below 180°F or 82°C) for a long period. Usually, some liquid is added to provide smoke. True smoking is not safe for the home cook. Bacteria grows rapidly below 200°F (93°C). A similar flavor can be achieved safely with mini-barbecue pits.

»Steaming
To cook food on a rack above steaming water in a covered pot.

»Stir-Frying
To cook bite-size pieces in a small amount of oil over high heat.

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