Tag Archives: cooking terms

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Cooking Methods

Cooking Methods

 

Bake
Baking can be as simple as putting some food in your oven and turning the dial to anything other than broil. If you put in some cake dough or muffin mix, you’re baking. If you stick in a hunk of beef, you’re roasting. The cooking method is the same. Inside your oven, dry heat circulates around your food causing chemical reactions to occur. These are what turn a pan of unappetizing, gloppy batter into a delicious pastry your date will want to sink her teeth into. (Had you worried — you thought there’d be a chemistry lesson, didn’t you?)

The two important things to remember about baking are: 1) If the recipe says pre-heat your oven – do it! 2) Use an oven thermometer to make sure the temperature inside your oven matches what it says on the dial. (If you have a new oven, it may already have one built in, in which case you don’t need to do this.) But if you think you’re baking at 300° and your oven’s actually at 375°, you’re gonna end up with burnt brownies. If you have a gas oven, often your gas company will calibrate it for you for free. Can’t beat that.

Barbecue
The terms ‘barbecuing’ and ‘grilling’ are often used interchangeably, but they are two very different techniques. Barbecuing slow cooks a tough cut of meat over low heat with lots of smoke to both flavor and tenderize it. By contrast, grilling uses high heat and the food is cooked quickly. However barbecuing is done on a grill, and that’s probably how the confusion originated.

Baste
Basting is to drizzle or pour liquids over your food while it’s cooking. This helps prevent a roasting chicken or ribs on the bbq grill from drying out. To baste, you can use that phallic- looking bulb baster, a spoon or even a brush. At Thanksgiving, roasting turkeys are often basted. Contrary to popular belief, basting juices don’t penetrate to the inside of a roast, but they will keep the surface moist. Don’t baste if you want a crispy skin.

Blanch
Blanching sounds like some sort of whipping fetish, doesn’t it? However, blanching is actually a cooking process where foods (usually fruits and veggies) are plunged into boiling water for a few seconds, then dunked into ice water to halt the cooking process. It’s kinda like jumping from the hot tub into the pool. Why would you subject the poor veggies to this temperature shock? Well, it helps enhance their flavor, without depleting their nutritional value. It also loosens the skins on items like tomatoes, nectarines, peaches and almonds, making them easier for the chef (that’s you) to remove. Blanching also helps green veggies retain their color, flavor and some nutrients, which is pretty sexy.

Boil
Fill a pot with water and set it on a hot burner. When the water bubbles rapidly (it’s hit 212° F), you’re boiling. Guys, it doesn’t get any easier than this. In medieval times when knights were running around, they ate tons of boiled meats at their round tables. Boiling also means to cook foods in a pot of bubbling liquid, such as pasta, potatoes, carrots and lots of other veggies.

See also Parboil

Braise
Braising is cooking with moist heat, just the way I like it! The main item, usually meat, is browned in hot fat, then simmered in liquid inside a covered pot for a long time at a low temperature. This combination of moisture, heat and slow-cookin’ turns tough meat tender by breaking down collagen, a protein found in connective tissues. Instead of roasting a tougher cut, such as a chuck roast, why not braise it to make it nice and juicy? When you’re done, you can use the left-over liquid as gravy or further reduce it to become the base of a sauce. Don’t braise expensive, tender cuts of meat – they have less collagen and will dry out.

Broil
Broiling means cooking foods directly under a radiant heat source. (It’s the upside-down version of grilling, which is cooking directly over a heat source.) Broiling is a great method to use when you want your food to have a crispy, flavorful exterior and a moist, juicy interior. Broiling is a quick and wonderful method for cooking fish. Some gas ovens have a special drawer underneath the gas jets for broiling. If you have this kind of stove, make sure your food goes into the drawer and not the main oven, or you’ll end up roasting, not broiling. Remember: broiling = food under flame.

Deep Fry
The type of frying where food is completely immersed in hot oil. It’s commonly used for French fries, chicken and doughnuts, not exactly the kind of foods you’ll want to serve your date if she says she’s eating healthy. Deep frying can be dangerous, because if the oil reaches its smoking point it can catch on fire. Don’t attempt if you are a kitchen novice.

Deglaze
You know those yummy bits of brown meat or fish that stick to the pan when you’re done cooking? (Well, once you start cooking you will.) Don’t let them go to waste! After you’ve remove the meat from the pan, add some liquid like wine or stock. Scrape up the tasty bits and stir to make a great gravy or the base for a reduction sauce. This process is called deglazing.

Dice
No gambling here – though dicing is cutting up food into small cubes that resemble dice. The cubes are usually between 1/8- to 1/4-inch wide, which is larger than mincing.

Fry
Frying is cooking foods in oil or fat over high heat.

See also Pan fry, Deep fry, Stir fry

Grill
There’s nothing quite like the smoky aroma of juicy steaks grilling over hot coals. Grilling is simple to define; it’s cooking food quickly over high heat. It’s the hottest and oldest of all the cooking methods. You can grill practically anywhere – in the woods over a campfire, in your backyard on a gas grill, in your dorm room, even in the dead of winter in your kitchen, using a specially ridged stovetop grilling pan.

Grilling, like roasting, is dry cooking. It’s so popular because the high heat causes all sorts of wonderful chemical reactions to occur, which caramelize the outside of your food, giving it a delectably crispy coating. The trick to successful grilling is learning the right time to remove your food from the heat, before it begins to dry out. Don’t use your tongue the lick clean this rack. Always clean the grilling rack of your gas or charcoal grill with a wire brush as soon as you’re done. Once it cools, the cooked-on food won’t come off without a fight.

Surprise, even though the words are often used interchangeably, grilling and barbecuing are not the same thing.

See also Grilling – Two Stage

Grilling – Two Stage
This is a technique where half a charcoal grill is filled with the normal amount of charcoal briquettes and the other half gets only a single layer. This way, you can begin grilling over high heat, then move your food to the cooler side to finish cooking. Meats cooked this way have a crispy exterior and a fully cooked, moist interior. Two stage grilling can be done on a gas grill by turning one burner to high, and the other to low or off.

Marinate
To marinate is to soak food in flavorful liquids (called a marinade) before cooking. This is a simple way to add flavor to your meat, poultry and fish, but contrary to popular belief, it doesn’t make them more tender.

An easy way to marinate is to place your meat and marinade into a resealable plastic bag and keep it in the fridge for as long as the recipe specifies (usually 4 hours to overnight.)
Dispose of the baggie and uncooked liquid as soon as you take the food out. Never use the uncooked marinade on your finished meat because it can harbor dangerous bacteria. (It was touching your raw meat for all those hours…)

Pan fry
Pan frying is cooking food in a pan (duh) in a small amount of oil or fat, over high heat. If you’re pan frying a breaded chicken cutlet, you’ll have to flip it at least once to make sure both sides are cooked. Proper pan frying shouldn’t dry your food out and can give your entrée a crispy, crunchy exterior. The words ‘pan frying’ and ‘sautéing’ are often used interchangeably, but pan frying is the term typically applied to cooking larger food items, such as a chicken cutlet, while sautéing usually refers to smaller foods, such as chopped onions.

See also Stir-fry

Parboil
Parboiling is similar to boiling, except the food is removed from the liquid before it’s fully cooked. It’s then finished off using another technique such as sautéing.

Poach
Poaching is cooking foods such as eggs, fish or fruit in a simmering liquid. Water is typically used, however you can also poach in stock or wine. To simmer liquid, heat it to just below its boiling point. You’ll see tiny bubbles rising softly up to the surface. The words poaching and simmering are often used interchangeably. When poaching, make sure your liquid doesn’t run out or you’ll end up with burnt fish and a pot that needs scrubbing!

Reduce
No, reducing isn’t a trendy new diet. It’s boiling a liquid and waiting for a portion of it to evaporate. You’re done when you’re left with the amount of liquid the recipe calls for. This is done to create a thicker consistency and more intense flavors. Don’t be tempted to stir while reducing – it lowers the temperature and makes things take longer.

Roast
The process of roasting is as simple as putting food in your oven and setting it to a specific temperature. Roasting is the word we use when cooking savory foods such as meats, poultry and vegetables, instead of breads and sweets. If you’ve got buns in the oven, you’re baking. Roasting is typically done at higher temperatures than baking. It uses dry, indirect heat to cook your food, which allows the skin of a chicken to get nice and crispy while the inside cooks slower and stays moist and juicy. Some foods like coffee beans and cocoa (chocolate) are always roasted.

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