Cooking Terms
There are pages and pages of cooking terms - here are a few basic terms that you will find in my recipes that will be helpful as you cook!
- Chop: to cut food into fine, medium, or coarse pieces.
- Cube: to cut food into uniform pieces, usually 1/2 inch on all sides.
- Dice: to cut food into uniform pieces, usually 1/8 to 1/4 inch on all sides.
- Julienne: to cut food into thin, match like sticks about 2 inches long.
- Mince: to chop food into tiny, irregular pieces
- Slice: to cut food into flat, thin pieces.
- Drizzle: to randomly pour a liquid in a thin stream over food.
- Blanch: to partially cook fruits or veggies in boiling water or steam to intensify and set color or flavor. Blanching also helps loosen skins from tomatoes or peaches.
- Al Dente: cooked pasta that is tender, but slightly firm. Please do not EVER overcook pasta, it is gross. :)
Recommended Cook Book
I recommend buying the Better Homes & Gardens Cookbook. It has literally taught me how to cook. It has everything that you need to know about cooking basics including measurement conversion charts, ingredient glossary, nutrition basics, etc.
Plus, I have not made a recipe from this book that did not turn out fabulous. It is a staple in my kitchen!
Plus, I have not made a recipe from this book that did not turn out fabulous. It is a staple in my kitchen!
