When it comes to the kitchen, we all have a certain way of doing things. Cooking terms and methods can be passed down from generation to generation or picked up from cooking shows, cookbooks or friends, but it all boils down to style. These are a few cooking terms and techniques you may have missed.
Basic Cooking Terms
Basting
Moistening food so it doesn't dry out, as in basting the turkey every 15 minutes on Thanksgiving Day.
Braising
When a piece of meat-seasoned only with salt and pepper-is seared to seal in the juices and then placed in a large pot, such as a crock pot with a lid, so the meat can simmered on low until done. Tossing a bay leaf into the liquid and a few peppercorns helps give flavor to the finished product. This is an especially helpful way to cook inexpensive tough cuts of meat. The finished product will be tender and juicy.
Broiling
Turn the temperature knob on your oven to "Broil," and preheat. Place seasoned food on a baking sheet, and pop it into the oven. It seems easy enough, but you must watch carefully because your food will cook quickly.
Frying
Even though frying is one of the most common culinary techniques, it takes practice. If the heat is too high, food will burn quickly. If the heat is too low, the food won't cook properly.
Roasting
Roasting is one of the best ways to prepare tender meat. First, seal in the juices by searing the meat in a hot skillet. Then, using an oven-safe pan that fits the portion of meat comfortably, put it into the oven with enough liquid to ensure the roast won't dry out. Baste if necessary, or cook the roast inside a roast bag to keep in all juices.
Sautéing
When sautéing, you are essentially frying food for a brief time over high heat. For instance, to sauté or caramelize onions, place one tablespoon of butter into a pan on low heat, and add finely chopped onion pieces. Watch and stir regularly to prevent scorching or burning. As soon as the onions begin to turn color, remove from heat to prevent continued cooking.
Searing
Cooking meat briefly over a very high heat. This seals in the juices and flavor by creating a crust, and then you can go ahead and finish the meat using another method.
Steaming
To steam vegetables, boil several inches of water in a large kettle. Place the vegetables in a strainer or colander that sits above the water. Cover tightly, and check vegetables often for doneness because steaming takes only a few minutes.
Common Culinary Techniques
How to Bake Potatoes
Use Russet or Idaho bakers. Set the oven temperature at 350, and plan to bake for one hour. You'll need a baking sheet, coarsely ground sea salt, olive oil and a fork. Wash the potatoes, scrubbing lightly. Pat dry, and punch holes into the potato with the fork, making sure to pierce every side. Coat in olive oil, and sprinkle with sea salt. Place on baking sheet in the oven.
Check for doneness by piercing with a fork. The skin should be crisp, but the inside should be soft. Remove from the oven, and cool for five minutes before handling. Then, using oven mitts, place the potato on the plate and cut a large X across the top. Pushing with both hands will force the creamy inside of the potato up through the X like a blossoming flower. Serve with a pat of butter.
How to Boil Eggs
Place eggs in a shallow saucepan. Run enough cold water into the pan to cover the eggs with at least one inch of extra water. Add sea salt to the water. The salt will help the whites of the eggs set if an egg cracks open while cooking. Cook on medium heat until the water begins to boil. Turn heat down, and simmer for approximately 15 minutes for hard-boiled eggs. Soft-boiled eggs will be done in about three minutes. Remove from the hot water, and place in a cold water bath. Shell as soon as eggs cool, and eat the same day.
How to Make Gravy
The secret to making gravy is in the base liquid. If you use the starchy liquid run-off from mashed potatoes, you've already given your gravy a good base. Not only is the liquid starch, which means it will hold its shape easier, but it will also have the potato taste in it.
If you use drippings for the base, adding pan drippings doesn't always give gravy enough flavor. You may need to add bouillon. Chicken or beef works well, but pork flavorings are also available. A good cooking tip is that for each cup of gravy you want, you should use about two tablespoons of pan drippings. Taste test often, and take notes. Play with the recipe until you have a consistency and flavor that's pleasing to your palette.
How to Mash Potatoes
The potatoes should be cut in half or left whole if small, with pieces uniform to ensure even cooking. Cover potatoes with cold water, and add about one teaspoon of sea salt to the water. (The salt taste is best when cooked in with the potato rather than added to the plate.) Drain the potatoes, saving the liquid in a large bowl.
Mash the potatoes first with a potato masher, and then get out the electric beater. Add about ½ teaspoon fresh ground pepper, ½ cup milk and ¼ cup butter. Beat until all lumps are removed and potatoes are creamy. Since it is the consistency of the potatoes that will determine doneness, you may need to add more milk or butter.
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 | If you're looking to learn how to roast a chicken, you can choose from many methods. It's a delicate balance between the spices and herbs you'll use on the outside and what you stuff the chicken with on the inside. |
If you want to serve meats coated with delicious sauces that are moist and flavorful, you'll want to learn about how to baste. Basting allows you to coat the food with a delectable sauce as it cooks, allowing the flavors in the sauce to penetrate the cooking meat and seal in those spices and tastes. |
When you braise a piece of meat, you are tenderizing it and enhancing its flavor. It is a time-consuming process, but you may find the tenderness, flavor and wonderful aroma as the meat cooks to be addictive. Braised meat is a true treat. |
If you want to cook food lightly so it retains crispness and moisture, but you still want to add flavor, you'll want to learn how to sauté. This cooking method helps you to cook healthfully and elegantly; some of the best seafood dishes, like shrimp or scallops with vegetables, are best when prepared using this culinary technique. |
