HELLO.
Friends, this time I am introducing you to cooking terminology.
I am not showing any recipes, but giving awareness to the young generation about some cooking terms.
This is because they generally follow the recipe from cookery books or other media. and while following the recipe they come across so many cooking terms which they have to know.
In this post, I will try to cover almost all cooking terms.
I hope it will be helpful.
BELOW YOU WILL SEE ABOUT DIFFERENT COOKING TERMINOLOGY
1) BOILING; It means the liquid is heated to such a temperature that bubbles start rising to the surface and break. Then it starts to vaporize if left for a longer period. Example water or tea boiling.
2)BLANCHING; It means cooking vegetables or fruits in boiling water for a very short period and then immediately plunging into cold water to stop the cooking process. For example, tomatoes blanched for soup.
3)STEAMING; It means food is cooked in a steamer basket or on a rack, which is placed in a covered pan of boiling water. By this method of cooking the flavor of food and its nutrients are retained. An example is Idly, Dhokla, etc.
4)SIMMER; It means to cook food just below boiling point. Sometimes vegetable curry is simmered at low flame so that salt and spices get absorbed in them.
5)SAUTE; It means to brown or cook food in a small amount of oil or any fat using low medium flame(heat) for example onion is sauted for gravy or vegetables for poha.
6)PAR-BOILING; It means to partially cook by boiling and then used for cooking another method. An example is shavige(rice noodles) are parboiled before making the main dish.
7)REDUCE; It means to thicken any liquid on a low flame so that the quantity reduces and its flavors get concentrated by boiling. For example, milk is reduced for making ice-creams.
8)ROAST; It means to cook uncovered with dry heat in an oven tawa or a frying pan. For example, peanuts (groundnuts)are roasted to make it crispy and to remove skin..
9)PUREE; It means to mash or grind food until it is completely smooth. It is usually done in a food processor, blender, or mixer-grinder. Example tomato puree for soups and sauce.
10)KNEAD; To blend dough together with hands or a mixer to form a pliable dough. For example before making chapatis we knead the flour.
11)BATTER; It means an uncooked pour-able mixture made up of flour, a liquid, and other ingredients. An example is dosa or idly batter.
12) DRIZZLE; It means to put butter, oil, or any liquid back and forth over food in a fine stream while cooking. Example chapati or Dosa.
13)DEEP FRY; It means to cook food in a deep frying pan with a lot of oil at a high temperature. For example Poori, pakoda, etc.
14)SHALLOW FRY; It means to cook food in a shallow skillet with less quantity of oil just enough to cover less than 1/4 of its height after one side is done it is flipped for the other side to cook. Examples; Aloo tikki, Pathra, etc.
15) GRIND; It means to reduce food to tiny particles using a grinder or a food processor. For example Dosa batter, chutney, etc.(mix for ice cream-below).
16)BROWNING; It means to cook over high heat usually on top of the stove to brown it. For example brinjal for bertha or capsicum for raita.
17)MARINATE; It means to saturate the food by immersing food in an acidic-based liquid or dry rub to tenderize and add flavor before cooking. For example vegs are marinated before making Tikka.
18)SKIMMING; It means removing surface foam or fat from a liquid at below boiling point. For example, cream from milk while boiling.
19)FLOUR; It means to sprinkle or coat with a powdered substance as breadcrumbs or seasoning. For example, Cutlets or dry flour sprinkled during the folding of paratha .
20)STIR; It means to mix food in a circular motion with the help of a spatula or a whisk so that the mixture gets a uniform consistency.
21)DREDGE; It means to coat food heavily with other ingredients. For example below Colocasia
leaf is coated with Besan.
22 )STIR FRY: It means to quickly cook small pieces of food over high heat stirring constantly as in Chinese dishes as Manchurians and for fried rice (cabbage, capsicum, and spring onions ).
SEE MORE ABOUT KITCHEN TERMINOLOGY IN MY UPCOMING POSTS.(BAKING INGREDIENTS)
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