Simple explanations of common cooking techniques and terms you'll find in recipes.
To cook pasta, grains, or vegetables until they are cooked through but still offer a slight resistance or firmness when bitten, rather than being soft or mushy.
To moisten food, typically meat, while it cooks by spooning or brushing its own juices, melted fat, or a marinade over the surface to prevent drying out and add flavor.
To briefly submerge food, usually vegetables or fruit, into boiling water for a specific short time to partially cook it, set the color, or loosen the skin.
To cook tougher cuts of meat or vegetables by first browning them at high heat, then cooking them slowly in a covered pot with a small amount of liquid until very tender.
To cook food slowly over low heat until the natural sugars brown and break down, creating a sweet, nutty flavor and a deep golden color.
To vigorously beat softened fat (like butter) and sugar together until the mixture becomes smooth, pale yellow, and fluffy, trapping air bubbles for baking.
To mix cold solid fat (like butter) into dry ingredients using a pastry blender or fork until the mixture looks like coarse crumbs, ensuring flaky pastry.
A vaguely measured, very small amount of a liquid or dry ingredient, roughly equivalent to less than 1/8 teaspoon, often added to adjust seasoning.
To pour a liquid like wine, vinegar, or broth into a hot pan to loosen and dissolve the flavorful browned bits of food stuck to the bottom after searing or sautéing.
To lightly coat uncooked food, such as meat or vegetables, with a dry ingredient like flour, cornmeal, or breadcrumbs before cooking to create a crispy crust.