This is Why I am Glad I am Not a Chef!
I lighten and create recipes...that's part of what I do, but I'm not a chef. I repeat, I am not a chef. I'm actually glad I'm not (not that there is anything wrong with being one), it's just that it has helped me design recipes average home cook. I can't use fancy cooking terms and techniques in my recipes, for example, if I don't even know what they are. I did acquire some food service management and food science skills though while getting my B.S. in nutrition science...but this was many many moons ago.
I could totally relate to the Cooking 101 article that Candy Sagon wrote in the Washington Post which discussed how kitchen knowledge and cooking skills have plummeted over the years and how companies are simplifying recipes and eliminating the use of cooking terms to keep everyone on the same page. She included a very clever 5 question quiz on cooking terms in her article and I'm happy to announce the Recipe Doctor knew the answers! Here are the questions and answers so you could now pass the quiz with flying colors too--if you couldn't before)
* To "blanch" a vegetable means to: plunge it into boiling water briefly, then immediately into cold.
* If a recipe says to "cream the butter and sugar," it means to: beat them together until creamy.
* The instructions say to "dredge" the chicken in flour. That means you: lightly coat the chicken with flour.
* If a recipe instructs you to "fold in the egg whites," that means you should: gently combine them by folding the heavier mixture into the lighter whites.
* To "simmer" means to: cook in a liquid that's just hot enough that tiny bubbles break the surface.
But I'll see Candy's 5 cooking terms and I'll raise her 5 more. Here are 5 more cooking terms you now know (if you didn't before):
* To "saute" means: to pan-fry in a hot pan usually in a small amount of fat (which is also nice and hot).
* When you "broil" food you: turn your oven to the "broil" position which gets the heating unit or flame part of the oven temperature to around 550 degrees or higher and this will cook/brown one side of your food at a time. Some recipes will tell you how many inches from the flame to position your food on the rack (usually 3-4 inches but 6-inches away may also be called for).
* To "coat" the pan means: you spray the inside of the pan or dish with canola cooking spray (about 2-3 second spray depending on the size of the pan) if that is what is called for OR you evenly cover the bottom (and the sides if coating a baking dish) with the amount of fat called for using a spatula if spreading oil. Or you can use a piece of wax paper if coating the inside of a baking dish with margarine, butter, or oil.
* To "toast nuts" you: are basically lightly browning nuts (which brings out wonderful smells and flavors and crisps them up). You can do this over the stove in a dry (non-greased) pan over medium heat (which is my preference because this method is short and sweet) keep turning them around occasionally as they cook with a spatula. You can also toast them in a 300-degree oven or toaster oven, turning the nuts frequently to keep them evenly browning. Keep in mind they do tend to brown a little further as they cool.
* To "whisk" or "whisk in" an ingredient or mixture you: use a whisk (a kitchen tool that usually has curved or coiled wires in the shape of a long balloon, attached to a handle) to add air or blend an ingredient into the mixture using short, quick movements (I go in a tight circle) which usually helps thicken or add froth to the mixture.
Are there any other cooking phrases, terms or techniques I can help you with?
~~Elaine
Related Topics: Smart Substitutions, WebMD Daily Video: Pantry Makeover
Technorati Tags: cooking, recipes, chef, cookingtechniques, cookingterms
I could totally relate to the Cooking 101 article that Candy Sagon wrote in the Washington Post which discussed how kitchen knowledge and cooking skills have plummeted over the years and how companies are simplifying recipes and eliminating the use of cooking terms to keep everyone on the same page. She included a very clever 5 question quiz on cooking terms in her article and I'm happy to announce the Recipe Doctor knew the answers! Here are the questions and answers so you could now pass the quiz with flying colors too--if you couldn't before)
* To "blanch" a vegetable means to: plunge it into boiling water briefly, then immediately into cold.
* If a recipe says to "cream the butter and sugar," it means to: beat them together until creamy.
* The instructions say to "dredge" the chicken in flour. That means you: lightly coat the chicken with flour.
* If a recipe instructs you to "fold in the egg whites," that means you should: gently combine them by folding the heavier mixture into the lighter whites.
* To "simmer" means to: cook in a liquid that's just hot enough that tiny bubbles break the surface.
But I'll see Candy's 5 cooking terms and I'll raise her 5 more. Here are 5 more cooking terms you now know (if you didn't before):
* To "saute" means: to pan-fry in a hot pan usually in a small amount of fat (which is also nice and hot).
* When you "broil" food you: turn your oven to the "broil" position which gets the heating unit or flame part of the oven temperature to around 550 degrees or higher and this will cook/brown one side of your food at a time. Some recipes will tell you how many inches from the flame to position your food on the rack (usually 3-4 inches but 6-inches away may also be called for).
* To "coat" the pan means: you spray the inside of the pan or dish with canola cooking spray (about 2-3 second spray depending on the size of the pan) if that is what is called for OR you evenly cover the bottom (and the sides if coating a baking dish) with the amount of fat called for using a spatula if spreading oil. Or you can use a piece of wax paper if coating the inside of a baking dish with margarine, butter, or oil.
* To "toast nuts" you: are basically lightly browning nuts (which brings out wonderful smells and flavors and crisps them up). You can do this over the stove in a dry (non-greased) pan over medium heat (which is my preference because this method is short and sweet) keep turning them around occasionally as they cook with a spatula. You can also toast them in a 300-degree oven or toaster oven, turning the nuts frequently to keep them evenly browning. Keep in mind they do tend to brown a little further as they cool.
* To "whisk" or "whisk in" an ingredient or mixture you: use a whisk (a kitchen tool that usually has curved or coiled wires in the shape of a long balloon, attached to a handle) to add air or blend an ingredient into the mixture using short, quick movements (I go in a tight circle) which usually helps thicken or add froth to the mixture.
Are there any other cooking phrases, terms or techniques I can help you with?
~~Elaine
Related Topics: Smart Substitutions, WebMD Daily Video: Pantry Makeover
Technorati Tags: cooking, recipes, chef, cookingtechniques, cookingterms
2 Comments:
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I've seen the term "separate" a few times and don't have a clue what it means!
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