Whether you're a professional chef or a novice cook, you've likely come across recipe terms that'll have you scratching your head. Breeze through that next recipe by committing these three common kitchen terms to memory.
Braise
The ideal cooking method for preparing tougher cuts of meat, braising entails browning the meat in fat over high heat. Then, the meat is simmered over low heat in a small amount of liquid, either in the oven or on the stovetop.
Chiffonade
A knife technique for cutting leafy herbs, to chiffonade means to thinly slice leafy herbs and greens. The leaves are stacked, rolled into a tight tube lengthwise, then sliced to create thin strips.
Temper
This term is most commonly found in recipes that add eggs to a hot mixture. The hot mixture is introduced to the egg mixture in small increments to slowly raise the temperature of the eggs. This acclimates the eggs to the heat and prevents the eggs from scrambling.
Cooking Terms [Recipe Goldmine]
The Basic Kitchen: Glossary of Cooking Terms [Les Petites Gourmettes]
Glossary of Cooking Terms [BHG]
Glossary of Cooking Terms [Cookery]
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