Kitchen Vocabulary

To sauté means to cook food quickly in a small amount of oil or butter over relatively high heat while stirring or tossing frequently. The word comes from the French 'sauter,' meaning 'to jump,' describing how the food moves in the pan.

To simmer means to cook food gently in liquid at a temperature just below the boiling point, where small bubbles occasionally rise to the surface. Simmering is gentler than boiling and is used for soups, stews, and sauces.

To dice means to cut food into small, uniform cube-shaped pieces. A small dice is about 1/4 inch, a medium dice about 1/2 inch, and a large dice about 3/4 inch. Uniform sizes ensure even cooking.

To marinate means to soak food, usually meat, in a seasoned liquid (marinade) to infuse flavor and often to tenderize it. Marinades typically contain an acid (like vinegar or citrus juice), oil, and herbs or spices.

To preheat an oven means to turn it on and let it reach the desired cooking temperature before placing food inside. Preheating ensures food cooks evenly from the start and is especially important for baking.

To blanch means to briefly cook food in boiling water and then immediately transfer it to ice water to stop the cooking process. Blanching is used to soften vegetables, loosen skins (like on tomatoes or peaches), and preserve color and texture.

To deglaze means to add liquid (such as wine, broth, or water) to a hot pan after cooking to dissolve the caramelized food residue (called fond) stuck to the bottom. This creates a flavorful base for sauces and gravies.

'Al dente' is an Italian term meaning 'to the tooth.' It describes pasta (or rice) that is cooked until it is still firm when bitten, rather than soft all the way through. This is considered the ideal texture for pasta.

Folding is a gentle mixing technique used to combine a lighter mixture (like whipped egg whites) with a heavier one without deflating the air. You use a spatula in a sweeping motion: down the side, across the bottom, and up and over.

Julienne is a knife cutting technique in which food is cut into thin, uniform strips resembling matchsticks, typically about 1/8 inch wide and 2-3 inches long. It is commonly used for vegetables in salads, stir-fries, and garnishes.

Braising is a cooking method that involves first searing food at a high temperature, then slowly cooking it in a covered pot with a small amount of liquid at a low temperature. It is ideal for tougher cuts of meat, making them tender and flavorful.

A roux is a mixture of equal parts fat (usually butter) and flour, cooked together and used as a thickening agent for sauces, soups, and gravies. It is a foundational technique in French cuisine and is the base for béchamel, velouté, and many other sauces.

'Mise en place' is a French culinary term meaning 'everything in its place.' It refers to the practice of measuring, cutting, peeling, and organizing all ingredients and equipment before beginning to cook. It is considered essential for efficient cooking.

To reduce a sauce means to simmer or boil it uncovered so that water evaporates, resulting in a thicker consistency and more concentrated, intense flavor. A 'reduction' is the resulting thickened sauce.

A bain-marie (or water bath) is a cooking technique where a container of food is placed inside a larger pan of hot water. This provides gentle, even heat and is used for delicate preparations like custards, cheesecakes, and chocolate melting to prevent scorching.