Terminology that may help make your cooking experience more enjoyable.

Al Dente– cooked until just firm.

Baste– moisten food for added flavor and to prevent from drying out.

Blanch– to cook briefly in boiling water to seal in color and flavor. The next step is to shock the item in ice water to stop the cooking process. Produce and pastas typically utilize these methods.

Bone/ De-Bone– remove bones from poultry or fish.

Braise– the first step is to cook item by browning then slowly simmer in a small amount of liquid. The dish is covered and cooked over low heat until tender.

Bread– to coat with crumbs or cornmeal before cooking.

Caramelize– heating sugar until it turns into a liquid for and then takes the consistency of syrup. The color when done should be golden to brown.

Carryover Cooking- removing food from its cooking method while allowing internal temperature to naturally rise. This helps to eliminate over cooking.

Chiffonade (Shihf uh NAHD)- thinly sliced stripes of vegetables or herbs such as basil. Chiffonade is typically used for garnishes or vegetables that are lightly sauteed.

Cream-combining sugar and fat then beating with a mixer until smooth and fluffy.

Cross Contamination– a cause for food borne illness by unintentionally transferring one substance to another. Ex….. Touching raw chicken then using the same hand to chop onions.

Deglaze– to loosen browned food residue/ bits from a pan by adding liquid to add flavor to make a gravy or soup.

Egg Wash– a beaten egg that’s typically mixed with another liquid such as milk or water. 1 egg + 1 tsp water or milk= egg wash.

Fold– combining two mixtures carefully using a over and under motion typically with a rubber spatula.

Frothy– a mixture that becomes foamy. Ex. whipped egg whites

Frosting (Icing)- sugar based mixture used on baked sweets.

Holy Trinity– Mirepoix commonly known in Cajun/ Creole cuisine as the holy trinity. This is seasoning blend that is 50% onion, 25% bell pepper and 25% celery.

Mince– Cut food into very small/fine pieces.

Mirepoix (Mihr Pwah)- a mix of vegetables used to flavor soups, stews and stocks. A traditional mirepoix consists of two parts onion, one part carrots and one part celery. See holy trinity

Mise en Place (Meez ahn Plahs)- French for having all ingredients ready for dish preparations. “Everything in its places”.

Roux– A fattening mixture that is used to thicken sauces, stews and soups. A roux consist of equal parts fat and flour.

Tasso (Tah Soh)- A Louisiana specialty of pork that has been cured, seasoned and smoked. This meat can be hard to find outside of the state but may be available at specialty grocers or online.

More Terms Coming Soon!!