Cooking 101: Kitchen Basics
A newby to the kitchen? These tips will really get you cooking.
The Cook's Dictionary continued...
Dice: To cut food into tiny cubes (1/8 to 1/4 inch).
Dilute: To reduce a mixture's strength by adding liquid
Dollop: A small glob of soft food, such as whipped
Dredge: To lightly coat a food with flour, cornmeal, or
breadcrumbs before frying or baking.
Dust: Lightly coating a food with a powdery liquid, such as
flour or powdered sugar.
Egg Wash: Egg yolk or egg white mixed with a small amount
of water or milk. It's brushed over baked goods before baking to give them
gloss and color.
Pinch: The amount of dry ingredients you can hold in a
pinch (between your thumb and forefinger). It's equivalent to 1/16
Puree: To mash a food to a smooth, thick consistency.
SautÃ©: To cook food quickly in a small amount of oil in a
skillet or sautÃ© pan over direct heat.
Spatula: A flat utensil. Some are shaped to scrape sides of
the mixing bowl; others are shaped to flip foods, or to stir ingredients in a
Sear: To burn or scorch a food with an application of
Simmer: To cook food gently in liquid at a temperature low
enough that tiny bubbles just begin to break the surface (around 185
Steam: A cooking method in which food is placed in a
steamer basket over boiling water in a covered pan.
Stir-Fry: To quickly fry small pieces of food in a large
pan over very high heat while stirring.
Whisk: A utensil with looped wires in the shape of a
teardrop, used for whipping ingredients like batters, sauces, eggs, and cream.
The whisk helps add air into the batter.
Zester: A utensil with tiny cutting holes on one end that
creates threadlike strips of peel when pulled over the surface of a lemon lime
or orange. It removes only the colored outer portion of the peel (zest).