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Definitions of Cooking Terms
By Pig on a Spit - May 1, 2008 |
 
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A list of cooking definitions or terms that you may encounter in our pork recipes.
Al dente - Describes the amount of doneness when cooking pasta and vegetables. The food should not be soft, overdone or have a hard middle.
Basting - Involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. Prominently used in grilling, rotisserie, roasting and other meat preparations.
Bouquet garni - Small bundle of herbs tied together used to enhance the flavor of soups and stews.
Braise - Cooking method where meat or vegetables are browned in butter or oil, then cooked in a pot with a small about of cooking liquid at low heat for a lengthy period of time.
Dice - Cut into small cubes usually less than 1/2 inch square.
Dutch Oven - A deep cooking utensil with a tight fitting cover.
Glaze - In cooking is a coating of a glossy, often sweet, substance applied to food. Egg whites and icing are examples of glazes. Glazes can also be made from fruit and are often applied to pastries or pork dishes.
Julienne - To cut into strips or match like sticks of food.
Marinade - Marination - Marinating - The process of soaking foods with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.
Puree - To grind or mash food until it forms a smooth and thick mixture.
Sear - Cooking food over high heat to brown quickly and seal in juices. Heat is reduced for the rest of the cooking time.
This page is from our Pig and Pork Definitions category.
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