If you’ve ever encountered a cooking term that you didn’t understand in a new recipe, you know how confusing it can be. From julienne to mince, there’s a whole slew of complicated terminology that seems foreign to the amateur chef. Here are a few simple definitions that will help you with your next adventure in the kitchen.
- Braise. Braising involves browning meat or vegetables in a bit of hot fat before cooking them slowly in a shallow pool of liquid. This is a great technique to soften less tender cuts of meat or veggies.
- Devil. To devil something, such as an egg, you simply coat it with a hot seasoning like hot sauce or mustard.
- Dredge. Dredging means to coat something like meat or vegetables with flour, breadcrumbs, or cornmeal.
- Flambe. This term is usually found in more gourmet recipes. It involves sprinkling a food with a liqueur and lighting it on fire before serving.
Glossary of Basic Cooking Terms [Les Petites Gourmettes]
Cooking Terms [Recipe Goldmine]
Glossary of Cooking Terms [UMN]
Glossary of Cooking Terms [Better Homes & Gardens]
Culinary Terms [About.com]
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