In this secetion you will find the recipes made in class as well as videos and helpful hints to guide you in your cooking adventures!!
To start common cooking terms that we will use throughout all the cooking classes:
Al dente– To cook pasta until a slight firmness remains when bitten.
Beat– To stir rapidly by hand or with a mixer to combine ingredients or incorporate air into mixture.
Blanch-To immerse food into boiling water for 3-4 minutes and then transfer to a bowl of ice water or place on trays and put in refrigerator to stop the cooking process.
Blend– To stir together two or more ingredients until just combined.
Broil– To cook directly above or below a heat source in the oven or on the grill.
Caramelize-To cook a food (such as onions) over a low heat until they become soft, golden brown and sweet.
Chop– To cut food into slightly irregular cubes or pieces.
Cube– To cut meat or vegetables into ½ inch equal sided squares.
Dash– To add a tiny amount of an ingredient.
Deglaze– To pour water, wine or stock over browned pan drippings. This helps pick up flavor from the pan.
Dice– To cut into 1/8 to ¼ inch thick cubes.
Dredge– to coat food with a dry ingredient such as flour, bread crumbs or cornmeal before sautéing.
Dress– To apply a salad dressing to a salad before serving, can also mean to clean poultry or fish before cooking.
Dry heat– To cook by roasting, broiling or grilling.
Emulsify– To force ingredients, such as oil, a liquid that normally wouldn’t mix into a creamy mixture. Mayonnaise and salad dressings are two examples. The emulsion is created by slowly adding one liquid to the other and beating rapidly.
Fold in– To gently combine a light, airy mixture with a heavier mixture. Place the lighter mixture on to the heavier mixture, and using a rubber spatula, cutting vertically down through mixtures across the bottom of the bowl and up the opposite side.
Glaze– To coat food with a very thin mixture that will be smooth and glossy.
Julienne– To cut food, such as carrots, into 1/8 inch equal sided strips.
Marinate– To soak or brush food with a seasoned liquid for tenderness, moisture and flavor.
Minced– To cut into very small pieces such as garlic.
Pan Sear– To cook tender cuts of meat in oil in a heavy skillet over high heat, which produces a golden crust.
Pound– To flatten or tenderize a piece of meat.
Puree– To mash or grind food until a thick smooth consistency is achieved.
Reduce– To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens.
Rub– To apply a seasoned mixture, dry or a paste onto the surface of meat, providing flavor to the meat.
Sauté– To cook food quickly in a small amount of oil or fat in a skillet until light brown.
Sear– To brown meat quickly in a skillet over high heat or using a broiler to seal in meat juices.
Season– To apply a flavor ingredient such as salt and pepper.
Separate– to divide in half or into parts. Sometimes referred to when removing the egg yolk from the egg white.
Simmer– To cook foods gently in a liquid at a low temperature and just below the boiling point.
Slice – To cut into thin, flat pieces or to cut through with a knife.
Steep– To soak dry ingredients, such as tea, coffee or spices in a hot liquid.
Stir-Fry– To cook small pieces of food quickly in a large pan over high heat, stirring constantly.
Thin– to add more liquid to a mixture to dilute.
Toss– To turn food over lightly with a large spoon and fork to coat ingredients, often used with salads.
Trim– To cut off unwanted fat on meat or to remove stems or leaves on fruits or vegetables.
Whisk– To combine two or more ingredients using a whisk.
Other topics of interest:
How To Keep Fruits and Vegetables Fresh