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CULINARY TERMS

Well, here's the final list of explanations for the time being, ranging from Sauté to Zest.  Of course, we will continue to add to this list over the next few months.

If you have anything you would like to add, we would love to hear from you

S - Z

SAUTÉ

Cook food gently in a little hot fat, shaking pan to prevent sticking or browning.

SCALD

Heat liquid to a temperature just below boiling point.

SCORE

To make cuts or slashes with the point of a knife.

SEAR

Brown raw food in a minimum of fat in an open pan in order to seal in the juices.

SIEVE/SIFT

Pass dried goods through a fine mesh in order to remove lumps.

SIMMER

Cook a liquid or food immersed in a liquid which is kept just below boiling point. Similar to poaching but applies to longer periods of cooking. e.g. soups and stews are simmered during cooking process without ever being brought to the boil.

SKIM

Remove scum from surface after first boiling of fruit, sugar, meat and fish stocks.

STEAM

Cook in steam from boiling liquid. This can be done in a steamer, which is a covered sieved container placed over boiling water or, the food may be placed in a basin which is then put into, but not covered by, boiling water in a covered container.

STEW

Cook food slowly in a lidded container with enough liquid to cover, until tender.

TOSS

Shake food in various products e.g. fat, flour, salad dressing, in order to cover with said product.

TRIM

Remove sinews, skin or other unwanted parts.

ZEST

Thinly peeled or grated outer skin of citrus fruit without the inner white pith.

 

TERMS:          A-B:    C-D:     E-G:    K-R:    S-Z:

 

 

 

 

 

 

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