À la carte
French term meaning, "according to the menu". Refers to menu items listed that are priced and ordered separately.
A sauce or paste made from a variety of ingredients that may include chillies, salt, vinegar, garlic, and herbs
To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Use sifters, sieves or tamis to both aerate and sift.
This is a simple sauce mixture of garlic, olive oil and typically egg. A short cut to making this is by mixing garlic paste with mayonnaise.
Italian term meaning, “to the tooth”. Refers to food cooked Just right and firm to the bite. Used especially to describe pasta that has been cooked. Also, used to described cooked rice, beans or vegetables (as “tender crisp”). Al dente means should never be overcooked and "gluey".
An all-round flour used in cooking that comes either as "bleached" or "unbleached". It does not contain baking powder. All-purpose flour is finely ground and sifted consisting of a blend of high-gluten hard wheat and low-gluten soft wheat. This flour can be used in most food recipes listing 'flour' as one of its ingredients.
A pasta sauce that consists eggs, cheese, and cream.
Native to the Caribbean and South America, these berries are usually sold dry either ground or whole. This spice is similar in taste to a combination of nutmeg, cinnamon, and cloves.
A smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.
A liquorice flavoured plant whose seeds and leaves are used to flavour a variety of dishes.
A light entrée eaten before the first course as an appetizer. They are very adaptable and, with increased quantities, may be eaten as a main course, generally for lunch.
French term for a dish topped (or covered) with breadcrumbs or grated cheese, then browned by cooking in the oven and/or finished off under the grill until golden brown and toasted.
Spanish term meaning, "dried salt cod" or "stockfish". The dried fish is white, delicate, and tender once it’s re-hydrated.
French term for a "water bath". A cooking method by melting or cooking the ingredients very gently inside a bowl over a saucepan of simmering hot water. Also, refers to a "double boiler" which is a stove top apparatus used to cook delicate sauces.
To cook with ambient heat in the oven.
A leavener that is used to cause breads and cakes to rise. Baking powder generally contains baking soda pre-mixed with an acidic ingredient, usually cream of tartar, when added to moisture to create the chemical reaction that makes food 'rise'. Baking powder can be made at home by simply mixing one part bicarbonate of soda with two parts cream of tartar.
A pure leavening agent, also known as bicarbonate of soda (or sodium bicarbonate), that is used in breads and cakes. Baking soda needs to be mixed with a liquid and an acidic ingredient to create the chemical reaction for 'raising' food. It is often used in recipes that already contain an acidic ingredient, like lemon juice or buttermilk. Baking soda can also be used to neutralize the acidity in certain dishes.
To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavour. The fat is removed a few minutes before the meat is finished, allowing the meat to brown. Barding is necessary only when there is no natural fat present.
To moisten meat by brushing or spooning its own cooking juices, marinade, gravy or melted fat over the meat as it cooks. Basting prevents foods from drying out and adds colour and flavour.
This is a mixture of flour, butter, shortening or oil and liquid, often water or milk. Batter is usually fairly thick but runny in consistency. It is usually the basis for cakes, cookies or muffins.
To mix, blend or stir ingredients together with a spoon, whisk or a mixer.
A deep-fried pastry, dusted with confectioner's sugar, made popular in New Orleans.
Bicarbonate of soda
See also Baking Soda.
This is the process of cooking raw ingredients in boiling water briefly. Vegetables cooked this way are immersed into boiling water for a few seconds and then plunged into cold water (to stop the cooking process) and to preserve colour and crunch. Blanching is also a method used to loosen and peel skin for some vegetables or fruit, such as tomatoes or peaches.
To combine two or more ingredients together with a spoon, beater or blender. See also Beat.
To heat a liquid to its boiling point, until bubbles break the surface. Boil also means to cook food in a boiling liquid.
To remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.
French term meaning "garnished bouquet". It is a bunch of assorted herbs tied together and put into a soup, stock, stew, casserole or roast. The bouquet is removed prior to consumption. Sometimes the bouquet garni is not tied but put into a small satchet or netted bag. Most bouquet garni contains parsley, thyme and bay leaf, however, there is no typical or generic recipe for a bouquet.
To cook food slowly, by first browning the meat or vegetables in oil or butter, then whilst covered, in a small amount of liquid on low heat for an extended period of time. The long, slow cooking tenderizes meats by gently breaking down their fibres. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.
Bread is a staple food made by baking a dough of flour, water and some additional ingredients. There are numerous types of bread and they may be leavened or unleavened. Other common ingredients for bread may include, salt, yeast, baking powder, nuts and seeds. Also, the act of coating food item with crumbs (bread, cracker, biscuit, etc) before cooking.
A solution of water and salt used for pickling or preserving.
To cook food directly above or under a source of heat. Food is usually cooked this way in an oven (on a pan) or on a grill.
This is a cooked liquid made by adding meat, seafood or vegetables with herbs, soup stock (by cooking bones) and water and cooking all ingredients until fragrant.
To cook or saute meat or vegetables with oil or butter in a frying pan until the food looks cooked or outside of meat turns colour.
To apply a liquid with a pastry brush to the surface of food. Most commonly used liquid, or glaze, is egg white or melted butter.
Wheat kernels that are often used in Middle Eastern and Mediterranean dishes.
To split food (meat, fish, fowl) down the centre, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.
A sour milk that is made by adding micro-organisms to whole milk.
To create small V-shaped grooves over the surface of fruits or vegetables for decorative purposes using a canelle knife. The fruit or vegetable is then sliced, creating a decorative border on the slices.
Pickled flower buds that originate in the Mediterranean.
To heat sugar until it liquefies and become a clear caramel syrup ranging in colour from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sautéing, roasting or grilling, giving them a sweet flavour and golden glaze.
Concoctions of food that are baked in various sized deep dishes. Usually all the ingredients are mixed together or layered before cooking and topped with cheese.
Superfine sugar used in baking and cooking.
French term meaning, "made of rags". To slice food into very thin strips or shreds.
To reduce the temperature by placing the food item in the refrigerator.
To cut food into bite-size pieces using a knife., food chopper, blender, or food processor. Chopped food is cut more coarsely than minced food.
Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter.
To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.
To cover all sides of a food with crumb, flour or batter for cooking.
To remove the core, seeds or inside of a fruit such as apples or pears, which have hard seeds.
Used in both seed and leaf forms, coriander is used throughout the world for its unique flavouring. Also known as Cilantro.
Course semolina that is used in many North African and Middle Eastern dishes. Usually it is steamed and served as a side dish to lamb or other meats.
To mix sugar into butter, shortening or margarine until smooth and creamy.
A slice of unsalted bread, topped with a variety of ingredients, from liver paste to chopped tomatoes, or boiled and sautéed green vegetables.
To crush a food into tiny irregular pieces with a hard utensil such as a mallet, spoon or rolling pin.
To cut food items into dice or box shapes with roughly six equal sides.
To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid base, corning - with acid and salt, and salt curing - which removes water.
To blend or cream shortening or butter into a flour mixture.
A small amount of ingredient, usually about less than 1/16 teaspoon, or more commonly referred also as "a pinch", using the thumb and index finger to hold an amount.
Pour off by gently inclining the bottle without disturbing the sediment.
To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure. When the fat is not hot enough, the food absorbs fat and becomes greasy. When the fat is too hot, the food burns on the exterior before it has cooked through. Fat at the correct temperature will produce food with a crisp, dry exterior and moist interior. An average fat temperature for deep-frying is 375 degrees, but the temperature varies according to the food being fried. Use a deep fryer, an electric fry pan or a heavy pot and a good kitchen thermometer for deep-frying.
To remove browned bits of food from the bottom of a pan after sautéing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce or gravy.
To sprinkle vegetables with salt to eliminate water. Eggplant for example are generally salted and patted dry before cooking.
To remove the blackish-grey vein from the back of a shrimp. The vein can be removed with a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp need deveining for aesthetic purposes only. However, because the veins in large shrimp contain grit, they should always be removed.
To cut or chop food into small dice-like cubes, hence, 'dice'.
Thinning a liquid by adding more of the same liquid.
To add an ingredient to a liquid so that it becomes incorporated with the liquid to form a solution, such as adding salt to water to create brine.
Flour, moisture in the form of water or milk and other ingredients are combined to make a firm mixture called dough. Dough is usually the basis for bread or cookies recipes. Other minor common ingredients added to dough may include, salt, yeast, baking powder, nuts and seeds.
To pour off fat or liquid from food, often using a colander.
To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods, those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.
The juices and fat that is left over from cooked foods (such as meat roast) and is collected in the pan.
To pour liquid by trickling lightly over food.
The act of dusting food by sprinkling flour, spices or sugar over or onto the food.
Large deep pots that are covered with a tight-fitting lid.
Egg wash is blended eggs with water. It is used for coating or brushing onto baked goods.
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for steady, even emulsification.
French term meaning, "entrance". Entrée is the smaller dish or meal preceding the main course or meal.
Deep-fried balls of chickpeas. Popular in the Middle East and North Africa
The action of cutting away fish or meat to create a tender, boneless piece of fish or meat. Also refers to the resulting piece of fish or meat. Fish and boning knives help produce clean fillets.
Cold, cured pork, typically Tuscan and rather spicy, flavoured with fennel seeds.
To break food, usually fish, apart.
A method of cooking in which foods are splashed with liquor and ignited.
To combine ingredients, like beaten egg whites with a heavier mixture like whipped cream, by carefully 'folding' through the mixture. The folding action consists of using a utensil, such as a spatula, cutting down at the back of the bowl and then bringing the utensil back up to the top gently towards the middle. This is repeated by rotating the bowl a quarter turn each time until the mixture is gently combined.
Cheese from the Val d'Aosta, semi-soft, with a mild and slightly nutty flavour.
Omelette, but denser than the whisked, French version; it is always served whole and round or cut into pieces. In Florence it is often made with spinach and used as a sandwich filling.
To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and sautéing although sautéing is often thought of as being faster and using less fat.
One of the most delicious mushrooms, used fresh in the autumn and dried (soak for a couple of hours in cold water before using) the rest of the year. Their texture is smooth and silky and their flavour quite strong and distinctive. A genuine speciality and treat.
A collection of spices that are used in Indian cooking. There are numerous combinations but the most common include: chillies, coriander, black pepper, mace, nutmeg, cinnamon, and cumin.
To decorate a dish for presentation at the table. Also refers to the various edible ingredients that form the decoration.
A cold soup that originated in Spain. Ingredients include: tomatoes, bell peppers, onions, celery, garlic, vinegar, and lemon juice.
Very young pickling cucumbers that are packed in brine.
To coat food with a liquid to give it a shiny appearance, such as putting runny chocolate over a cake.
To reduce a large piece of food to coarse or fine threads by rubbing it against a rough serrated surface, usually on a grater. A food processor, fitted with the appropriate blades, can also be used for grating. The food that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.
To coat a pan with melted butter, oil or shortening.
To cook food on a grill or other heat source. The intense heat creates a crust on the surface of the food, which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.
To crush or reduce food to small pieces by running it through a grinder. Food can be ground to different degrees, from fine to coarse.
A thick stew made with vegetables and meats that originated in New Orleans
Leave fresh meat, especially game, to dry or become tender.
A Tunisian hot sauce made from chillies, garlic, cumin, coriander, and olive oil.
A sauce made with egg yolks, butter, and lemon juice
Dried white or yellow corn.
To create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically until they are evenly distributed throughout the liquid. Homogenized milk and some commercial salad dressings are two examples of homogenized foods.
Removal of leaves from fruits like strawberries.
A thick paste made from chickpeas and spices.
To spread a glaze or frosting on a cake or pastry. Also refers to cooling down food by placing on ice.
To steep an aromatic ingredient in hot liquid until the flavour has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavour before being used in custards or sauces.
Irish soda bread
Bread that is leavened with baking soda. Currants are often added.
Also known as flat leaf parsley, this plant has a stronger aroma and flavour than the curly-leafed variety.
Jamaican jerk spices
A concoction of spices that includes cinnamon, chillies, allspice, cloves, garlic, onions, and thyme.
A Creole dish that is made with rice, tomatoes, onions, and meat.
To cut meat and poultry into large pieces at the joints using a very sharp knife.
To cut food into fine slivers or matchstick-sized pieces of vegetables using a knife or using a mandolin into even slices, then into slivers.
Kebab / Kabob
Marinated meat that is skewered then grilled. It is also usually served along with the skewer for presentation.
To mix, press and fold dough into a smooth consistency needed for leavening. Kneading can be done either manually or by machine. When kneading by hand, it is done with a pressing-folding-turning action. The dough is first pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold in gas bubbles formed by a leavener, which allows it to rise.
A finger-shaped sponge cake that is used in various dessert recipes like Tiramisu.
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
Resembles a large scallion yet has a mild flavour. Used mainly in soups and stews.
To cover the inside of, or bottom and sides of, a cassoulet, mold or terrine with paper, pastry, a thin layer of bacon, pork fat or other flavouring sheet materials. Patissiers frequently line baking paper into cake tins to prevent the cake from sticking to the pan after baking.
A thin Portuguese sausage flavoured with garlic.
A temperature of about 35-40ºC or 95-105ºF. It will feel warm to touch but not hot. It is also referred to as tepid.
The outer skin of the nutmeg seed used for flavouring foods.
To soak foods, usually fruit, in liquid so they absorb the liquid's flavour. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavour of the fruit by drawing out its juices.
To swirl around food gently and creating a marbling or streaking effect.
A liquid sauce that is used to soften and flavour meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.
To soak food in a seasoned liquid mixture (marinade) for a certain length of time. The purpose of marinating is to add flavour and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.
A fortified wine from Italy, Marsala is offered either sweet or dry.
A spice mixture used in Indian cooking that can include mace, coriander, and cardamom.
To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.
Uncooked egg whites that are beaten until stiff and peaks form without falling back into mixture. A pinch of salt is added to create stiffer meringue. Castor sugar may be added during the beating process. Meringue is used for topping desserts, pies or other baked items.
To cook food in a microwave oven.
To cut food into very tiny pieces that it becomes a malleable dough. Minced food is cut into smaller, finer pieces than diced food.
A Japanese fermented soybean paste used in cooking.
Combining or stirring together ingredients with a spatula, spoon or a mixer until well combined.
To whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavour and sheen. Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate into liquid and fat).
East Indian flat bread made with flour
To completely coat food with a light, thin, even layer of sauce.
A Vietnamese fish sauce mixed with chillies, garlic, lime juice, and ginger.
A spicy and aromatic seed that when grated is used to flavour both desserts and savoury dishes.
Brought to the Americas from Africa, these green pods are mainly used in Southern U.S. dishes.
The oil that is produced from ripened olives. The highest quality olive oil is Extra Virgin, which is the oil that is pulled from the very first press.
A sandwich prepared with just one piece of bread which is topped with a wide variety of meats, vegetables, cheeses and heated or not.
A greenish herb that originated in the Mediterranean, oregano is used in a variety of Italian and Mexican dishes. It can be purchased both in dried and fresh forms.
A dish from Thailand that is made with rice noodles, tofu, eggs, chillies, garlic, bean sprouts, fish sauce, and peanuts.
A dish from Spain that is made with rice, saffron, vegetables, meats, and seafood.
To cook food, usually meat, by itself in a skillet using high heat and removing fat from the pan as it cooks off the meat.
To cook in a pan with a small amount of butter or oil.
A spice that is made from dried ground sweet red peppers.
To cook food partially by immersing in boiling water for a few short minutes. Food is usually cooked with another cooking method after parboiling, alongside other quicker-cooking ingredients. Parboiling is used to soften dense food like root vegetables, carrots and potatoes. Parboiling ensures that all ingredients will finish cooking at the same time. Since foods will continue to cook once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve colour and texture. Cooking can then be completed by sautéing or the parboiled vegetable can be added to simmering soups or stews.
Heat-resistant paper used in baking and cooking. Also referred to as 'Baking Paper'.
To peel, trim or remove the thin outer layer of foods using a paring knife or a vegetable peeler.
Usually refers to pointy tops or upright mounds of stiff egg whites that are whipped until fluffy.
Cheese made with sheep's milk, ranging from the soft, fresh (young) kind to the more mature, harder, crumbly kind.
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
Chilli pepper. In general the dried pods of the chilli are used, crushed, in cooking.
Polish dumplings filled with meats, potatoes, and spices.
To add an amount (less than 1/16 teaspoon) of ingredient, usually a spice or condiment, with the thumb and index fingers. See also Dash.
A dish consisting of assorted, fresh, uncooked vegetables, chopped into bite-sized pieces. Each person has a small, individual bowl in which he mixes oil, salt and pepper to his own preference. He then dips his vegetables into the bowl to flavour.
To use a pastry bag (or plastic bag with a corner cut off) to squirt cream, icing or other food mixture in order to decorate food dish.
Russian pastries that filled with meats and potatoes. They can either be baked or fried.
To remove the stone or seed of a fruit such as apricot, cherry or peach.
To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.
To cook meat slowly by moist heat in a covered pot. The meat is first browned, and then braised either on top of the stove or in the oven. Pot-roasting is good for tougher cuts of meat that require longer cooking times to break down connective tissue.
Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding, but it can be done using a small frying pan as well. First place the piece of meat between two pieces of plastic wrap or wax paper.
A cooking method where a pressure cooker pot is used to cook food trapped under high pressure and temperature.
The process of adding yeast to warm water or milk.
To manually push down risen yeast dough with fists.
Refers to mashed and creamed vegetables, or cooked fruit. Also, to blend food together until it becomes a smooth paste.
A small, round-leafed, herb-like plant used in salads.
Flour tortillas, filled with meats, cheeses, spices, and vegetables, then folded in half and baked.
A pastry shell that is filled with eggs, cheese, cream, meats, and vegetables.
A form of chicory or endive. It may be green or red and is eaten in salads, or grilled, baked, or used in risottos. Sharp- flavoured.
The degree of cooking done on meat, grilled, fried or roast leaving the meat red and tender on the inside. To some people, rare is quite uncooked.
To soak dried foods in liquid. Also, sometimes to cook dried foods in liquid.
To add liquid, usually water, to dried food in order to bring it back to its original form or consistency.
To boil or simmer liquids , such as sauce or gravy, in order to reduce its size partially using evaporation. A reduction is usually done to thicken and enhance the flavours.
Indicates the consistency of a sauce or cream when it leaves a thick, smooth trail on the surface as it falls from the spoon.
To cook meat or vegetables uncovered with ambient heat on an open pan inside an oven.
A round "parcel" of meat or fish, stuffed and rolled up.
Rocket (Rocquette) or arugula. A deliciously peppery salad plant.
An expensive spice that is pulled from purple crocus flower. It is used in a variety of dishes for its aromatic flavouring and deep colouring properties.
Similar to bacon but has a much higher fat content and is not smoked.
A German dish that is prepared by marinating meat for a few days then roasting it in its own marinade.
To cook food in oil or butter on a pan over a heat source.
To cook at just under the boiling point temperature.
A flat bread marked with dimples on the surface and baked with oil and salt sprinkled on top.
To cut slits on the top of meat or other food, usually at diagonal angles.
To seal in the juices of meat by browning it on all sides in a very hot pan.
To add flavour to meat with salt, pepper, spices or other seasonings.
To allow food to solidify by letting it stand at required temperature or location, such as in a refrigerator.
Italian term (derived from 'sformare', or "unmold") for a kind of savoury pudding, not unlike the filling used in a quiche. It is similar to a souffle but not as airy.
To rip or tear with your hands, cutting with a knife or using a grater to cut food into strips. Cooked meat can be shredded by using a fork and running it down the meat until strips of meat comes off.
A utensil with mesh or woven screen used to separate unwanted elements from dry food ingredients. Sieving also aerates the food ingredient, namely used on flour by use of a sifter (sieve).
Word derived from Sieve. The action of separating unwanted elements from, aerating, or removing lumps from dry food ingredients such as flour.
To cook using low heat where the food or liquid is maintained just below the boiling point.
To put meat, seafood, vegetables or food items on a wood, bamboo or metal stick (a skewer) for cooking. Also refers to the actual stick itself or the cooked skewered food item/dish.
To remove the excess fat from the top layer of the surface of a liquid or sauce.
Assorted cuts of pork, minced, chopped, dressed and flavoured in various ways, then "pressed" into a large sausage form. Served as cold cut meat.
To soak dry ingredients in liquid until the flavour of the ingredient is infused into the liquid.
Cook slowly, simmering in a liquid broth in a covered casserole.
To mix or blend ingredients together. Also refers to the action of agitating any single or combined food items.
To fry or sauté cut meat and vegetables on high heat with a small amount of oil or butter.
Liquid obtained from cooking stewed meats, seafood, cooked vegetables, etc. Used as a basis of soups, casserole, stews.
To use a colander or strainer to drain liquid off food.
Also, spinach beet, turnip greens. Most greengrocers sell these vegetables ready prepared, boiled, then rolled and pressed into smallish balls.
Tabbouleh / Tabouleh
A cold Middle Eastern dish that consists of tomatoes, Bulgar wheat, lemon juice, onions, parsley, and olive oil.
A sesame seed paste.
A sweet and sour fruit that is used in Indian cooking as well as Worcestershire sauce.
To make food, especially sauces, thicken by adding a solution of cornstarch and cold water.
To add more liquid to food.
To mix ingredients gently together to combine.
A popular Indian spice that is used widely for it aromatic and colouring properties.
In baked goods where the dough has no baking powder, yeast or baking soda added.
A simple mixture of oil and vinegar with the addition of herbs and spices.
To cook a dish that is set in a larger pan where the larger pan holds boiling water.
To beat ingredients together quickly with a whisk, spoon or mixer until light and fluffy.
To beat briskly until smooth and frothy. Also refers to a utensil that is made from looped wires for the purpose of mixing or blending ingredients into a smooth consistency.
Refers to the scrapings of the skin of citrus fruits such as lemon or orange. Also, the act of removing or scraping the outer part of citrus fruits with a small grater or food plane.