cover with liquid before cooking
Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes,
the chops with the sauce.Washington Post (Feb 18, 2020)
Its origin is uncertain, but
baste is an essential word in the kitchen. By brushing food — usually a hunk of meat or a whole bird — with fat and flavorful liquid while it cooks, the resulting dish tastes better and often has a browner, crispier exterior.
cook (vegetables) briefly
collard greens may be prepared up to 3 days ahead and kept in an airtight container in the refrigerator.Washington Post (Feb 27, 2020)
blanche means "white" in French, and if you take raw almonds and plunge them briefly into boiling water, their brown skins slip right off, revealing their pale insides. So this technique of quickly boiling food — usually vegetables — became known as
blanching. If someone becomes pale, as if they're about to faint, that's also called
cook by exposing to strong heat in a part of an oven
Broil may have come from the French
brûler, to burn, but it's not clear. Whatever its origins,
broiling normally involves putting food under a heat source, usually a gas or electric burner located on the ceiling of your oven. It's the best technique for getting a bubbly brown top on your mac and cheese, lasagna, or enchiladas.
heat so as to make brown and sweet
Try as I might, I don’t see anything among my yellow rice, pulled pork and
plantains that resembles the Dominican flag.Washington Post (Feb 24, 2020)
There's something that happens to food when it's exposed to extreme heat, but before it burns. It's called the
maillard reaction, and it means that the sugars in the food — meat and vegetables have sugars, too! — begin to turn brown and become more complex and savory. This is exactly what happens to sugar when you heat it in a pan to make
caramel, so this phenomenon is known as
remove water from
Idro- is the Greek root meaning "water." So
dehydrate means "to remove water," or "to dry out."
cook over a framework of metal bars used as a grate
cook in a simmering liquid
pocher means "to cook an egg — out of its shell — in water" and by an amazing coincidence that's also what it means in English. You can also
poach vegetables or a piece of fish by cooking them gently in broth.
melt (fat or lard) in order to separate out impurities
In a skillet, Impossible meat browns,
fat, breaks up under a wooden spoon and cooks just like ground beef.New York Times (Mar 3, 2020)
Render means "to give back." When you put raw animal fat in a pan and cook it gently, it liquefies, leaving solids behind to get brown and crispy. That's called
rendering the fat.
burn slightly and superficially so as to affect color
boil slowly at low temperature
remove from the surface
Cream rises to the top of milk, so
skim milk has the cream scooped off. When you
simmer meat and vegetables together in water to make stock, it's a good idea to regularly
skim the fat, foam, and other solids that float to the top using a spoon. That's how you get a beautiful, clear stock.
let sit in a liquid to extract a flavor or to cleanse
Remove from the heat, add the chamomile flowers, and let
for 10 minutes.Salon (Mar 1, 2020)
Steep in this sense probably comes from Old English, and refers to soaking something to soften it or extract its essence. When you drop a tea bag into boiling hot water, you're
steeping it to release its flavors into the water.
cook slowly and for a long time in liquid
burn with a hot liquid or steam
Scalding refers specifically to a quick, intense, and damaging heat delivered by water or steam. A lot of recipes will call for
scalded milk, where it's brought quickly up just to a boil and then allowed to cool a bit.