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Word list

  • Blanch
    To dip into boiling water to cook for less than a minute and then transfer into cold water to prevent discoloring or loosen skin, e.g. tomatoes are blanched so that the skin is loosen and thus easier to remove.

  • Boil
    Liquid produces bubbles over high fire.

  • Braise
    To cook food, usually meat or vegetables over a long period of time. Food undergoes searing (see sear) before it's braised.

  • Chill
    Keep cool in the fridge.

  • Chop
    Cut into non-uniform pieces.

  • Deep-fry
    Oil is heated up to a high temperature. Food floats on top of the hot oil while getting cooked.

  • Dice
    Cut into small even pieces.

  • Dry-fry
    No oil is used when frying, e.g. chili or curry paste.

  • Grill
    To cook food usually over hot coals. Popular cooking method for steaks, chicken wings, hamburgers and salmon.

  • Julienne
    It's a French word that simply means
    to cut food into very thin strips.

  • Marinade
    Seasonings are rubbed onto meat, fish and vegetables to create better taste. Marinaded food is often set aside for 15 minutes or a couple of hours or even left overnight.

  • Minced
    Chopped till very fine.

  • Poach
    To cook in liquid heated over a low fire.

  • Roast
    To cook meat in an oven.

  • Sauté
    A French word that refers to cooking food quickly over medium to high fire with little oil. Tossing is needed to prevent over-browning.

  • Sear
    Where meat is subjected to high fire for browning to take place in order to seal in the meat juices. It causes meat to be soft and tender. However meat at this point may not be fully cooked.

  • Simmer
    Liquid has reached below it's boiling point, i.e. just when the bubbles begin to break.

  • Stock
    A strained solution obtained after boiling water with added ingredients such as pork, chicken or fish bones, shells from shellfish (e.g. shrimps, clams and abalone) or other seasonings.

  • Steam
    To cook using steam from boiling water. Make sure the water in the steamer/wok is boiling before cooking the food.

  • Stew
    To cook either by boiling or simmering in a tightly covered pot over a long period of time.

  • Stir-fry
    To fry small pieces (such as garlic and onions) over high fire.

  • Sweat
    To sweat food, particularly vegetables, is to cook with a small amount of oil or fat over a low fire. The pot is covered and vegetables will gradually soften without turning brown.

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Books & articles
Cook's studio

cooking food
Books & articles

Glorious French Food: A Fresh Approach to the French Classics - James Peterson. John Wiley & Sons, 2002.

Mediterranean Street Food - Anissa Helou. HarperCollins, 2002.

Betty Crocker's Picture Cookbook: The Original 1950 Classic - Betty Crocker Editors. Betty Crocker, 1998.

I'm Just Here for the Food: Food + Heat = Cooking - Alton Brown. Stewart, Tabori & Chang, 2002.

The Oxford Companion to Food - Alan Davidson. Penguin USA, 2002.

Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes - Weight Watchers. John Wiley & Sons, 2001.

Fitness for life - Matt Roberts. DK Pub, 2002.

Wheat Free, Sugar Free Gourmet Cooking - Sue O'Brien. O'Brien's Kitchen, 2001.

The Low Blood Sugar Cookbook: Sugarless Cooking for Everyone - Patricia & Edward Krimmel. Franklin Pub, 1992.

Carbohydrate-Addicted Kids : Help Your Child or Teen Break Free of Junk Food and Sugar Cravings-For Life! - Richard & Rachael Heller. HarperCollins, 1998.

The Liver Cleansing Diet - Sandra Cabot, Ten Speed Pr, 1998.

Beating Cancer With Nutrition - Patrick Quillin. Bookworld Services, 2001.

Epicurious food dictionary

Recipes from around the world

Solar cooking


Cook's studio

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George Foreman Family Size Plus Grill

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