How To Cook A Short Glossary Of Cooking Terms - Recipe

Al dente - pasta (or vegetables) that are cooked to retain their firmness.

Blanching - placing products (usually vegetables) in boiling water for a short time. Some foods are scalded to make peeling easier.

Cooking - preparation of food products by immersing them completely in a boiling liquid or in a steam-rich environment.

Glaze - decoration of the dish, additional color or flavor.

Snoring - cooking the dish, leaving it on low heat without boiling intensely.

Frying - this is the processing of food products, in which they are prepared for consumption by placing them in heated fat. A specific crust forms on their surface.

Straining - breaking up the products to obtain a homogeneous mixture. A food processor, mixer, blender or sieve is used.

Breaking - intensive stirring of the product, accompanied by an increase in its volume.

Defrosting - thawing.

Stewing - a process in which food is processed for consumption by heating it in a liquid or in its own sauce with the lid closed until the various flavors soften and mix.

Building - building is a separate sauce, which is usually added to soups. It is traditionally made from eggs, milk, flour in various combinations between these products.

Stuffing - a sauce made from flour fried in butter, in order to thicken sauces.

Caramelization - heat treatment of sugar to obtain a dark caramel color. Caramelization is also called sprinkling a dessert with sugar, after which it is baked until caramel is formed.

Sealing a container - the place where the container and its lid touch is sealed with dough (mixture of water and flour). 

Marinade - a liquid containing various spices, acidified (may or may not be boiled), in which the products are soaked to acquire taste and aroma before cooking.

Baking - a process for which the oven is usually used - the products are prepared in direct contact with hot air.

Gelling - pouring a solution of broth and gelatin (or adding it to the product)

Freezing - cooling the products to such an extent that the water in them freezes. This leads to drying of plant tissues. Thawed products spoil quickly.

Seasoning - achieving the desired taste of the dish by adding salt, sugar, spices, sauces and more.

Candy (from Italian candire - cooking in sugar) - a way to preserve fresh fruit in sugar syrup, in order to increase the sugar content in them to 70% and reduce the water to obtain candied fruit (candied) .

Concasse - cutting vegetables into cubes, without seeds, skins and skins.

Smoking - processing of meat and fish products by smoking, in order to preserve longer and give a specific taste and aroma.

Late-art - painting with milk on coffee with the help of pitching. There are also: cappuccino art, macchiato art, multi art.

Breading - rolling the product in flour, egg, breadcrumbs with subsequent frying.

Drying - the release of liquid, usually moisture, from fruits, vegetables, sometimes meat and fish.

Stuffing - filling a whole product (potatoes, chicken, fish, etc.) with another or with a filling of several ingredients.

Flambéing - flooding a product with cognac, vodka or other alcohol with subsequent ignition, in order to give a unique taste, aroma and beautiful appearance.

Chopping - cutting the product into small and short pieces.

Brine - a solution of water and salt.

Bacon packing - the meat is wrapped in bacon before roasting. This makes it more juicy and prevents drying.