You fillet … Despite seeming to be an oxymoron, frying is actually in the dry heat cooking category. In a large pot, the meat is browned on all sides. Typically baking is done with a moderate heat between 300°F – 375°F. Dried bark, roots, berries, seeds, twigs, or anything else that isn't the green leafy part, is considered a spice. Steaming is often used for cruciferous vegetables like broccoli and cauliflower or fish. This process often accompanied includes oil or fat to evenly transfer the heat from the pan into the food. Hinterhaus Productions / Getty Images, Credit: The bubbles should be gentle and normally rise to the top. Can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. A charred ingredient walks the line between being burnt and delightfully blackened. Some recipes may be precise, but others leave adjusting the seasonings up to the cook. The Temperature Danger Zone is the temperature range most conducive to the growth of harmful bacteria, between 41 F and 140 F. Keeping food either colder than 41 F or hotter than 140 F is one of the simplest ways to prevent food poisoning. Cooking Terms [B] [] [] [] [] [] [] [] [] Bake. From browning to braising, learn the basic terminology of cooking with our handy guide. Allrecipes is part of the Meredith Food Group. Your recipe should tell you what temperature to aim for when heating the oil, which can be monitored by using a candy or frying thermometer. Add red pepper and chili and saute for two minutes. Variously described as "savory," "meaty" or "earthy," umami is the fifth taste, along with sweet, salty, sour and bitter. To Scramble- to stir or mix foods gently while cooking, as in eggs. A diced ingredient, such as onions, will often break down easier when cooked, helping distribute its more evenly in the final dish instead of having a mouthful of one ingredient. Barely worth mentioning, a smidgen is approximately 1/32 teaspoon. Since minced food is so small, you don't really have to worry about each piece being precisely uniform, simply run your knife over the ingredient in a back and forth motion until very fine. Keep Reading: Here's What That Drawer Under Your Oven Is Really For. Boiling means to cook in a liquid that has reached its highest possible temperature of 212 F. A full boil is characterized by rapidly churning bubbles. Here's an A-Z list of culinary terms for beginning cooks. And what exactly is a "pinch" of salt? Oldest. Whether you cook regularly or will start after you get inspired by this blog, these are the foundations to being a successful chef! Steaming involves boiling water, but the food is never actually submerged. The food is dipped into boiling water for a small amount of time, usually ranging from one to five minutes, before getting plunged into an ice bath to stop the cooking process. When preheating your oven, the air inside heats up to an even temperature of your setting. By searing the meat beforehand, you'll have all that caramelized taste but with a very succulent texture. Glossary of Basic Cooking Terms. Kidspot’s glossary of must-know cooking lingo will ensure you are able to follow the most complicated recipes with ease. Recent. It's commonly used on garlic, herbs, and ginger. Main Core Tie. Bake. Oil is the heat conductor, not water, so it's considered "dry.". When chopping a more tender food, such as greens or herbs, directions will often add a modifier such as "finely chop" which means to make the pieces super small, or "roughly chop" which indicates to leave the food in larger pieces. And if we're talking basic cooking skills, what meat is more basic than a hamburger? This technique is also called browning. Is sautéing the same as braising? Since all of these techniques include water, they've earned the label of "moist cooking.". 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