Whether you’re a seasoned chef or just starting out, this guide will explain some of the cooking terminology you might encounter as you explore different recipes
Cooking your pasta al dente – Italian for “to the tooth” – means you’ve cooked it until it’s firm but not crunchy. Nobody likes mushy noodles.
Vegetables that would normally take longer in a stir fry dish can be blanched ahead of time and added along with ingredients that cook more quickly.
To blanch food, put it in boiling water for a short amount of time and then immediately place it into cold water or an ice bath to prevent it from cooking any further. This technique might serve you well for peeling and stir frying. Blanching fruit makes it easier to remove the skin while preserving the fruit’s full yield, and vegetables that would normally be added to a stir fry dish first can instead be blanched ahead of time and added alongside other ingredients.
Tomatoes are one of the most popular vegetables to blister. Add items to a pan with olive oil, then cook them over medium-high heat for a few minutes so they blacken on one side; some recipes instruct you to rotate the vegetable to achieve the blistering effect on all sides. Commonly blistered vegetables include broccoli, green beans, peppers, and tomatoes.
Broiling can be used at the end of the baking or roasting process to give your dish some extra crisp.
Broiling cooks food with direct heat – specifically, heat straight from the element at the top of your oven, which can cook food at temperatures in excess of 500 degrees Fahrenheit. This method can also be used to give food a crispy finish or brown the top of a dish. However, broilers work quickly, so it’s important to keep an eye on your food to prevent it from burning.
Check back next month for additional cooking terms that will help you make delicious recipes for your restaurant.