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Well, here's the final list of explanations for the time being, ranging from Sauté to Zest.  Of course, we will continue to add to this list over the next few months.

If you have anything you would like to add, we would love to hear from you

S - Z


Cook food gently in a little hot fat, shaking pan to prevent sticking or browning.


Heat liquid to a temperature just below boiling point.


To make cuts or slashes with the point of a knife.


Brown raw food in a minimum of fat in an open pan in order to seal in the juices.


Pass dried goods through a fine mesh in order to remove lumps.


Cook a liquid or food immersed in a liquid which is kept just below boiling point. Similar to poaching but applies to longer periods of cooking. e.g. soups and stews are simmered during cooking process without ever being brought to the boil.


Remove scum from surface after first boiling of fruit, sugar, meat and fish stocks.


Cook in steam from boiling liquid. This can be done in a steamer, which is a covered sieved container placed over boiling water or, the food may be placed in a basin which is then put into, but not covered by, boiling water in a covered container.


Cook food slowly in a lidded container with enough liquid to cover, until tender.


Shake food in various products e.g. fat, flour, salad dressing, in order to cover with said product.


Remove sinews, skin or other unwanted parts.


Thinly peeled or grated outer skin of citrus fruit without the inner white pith.


TERMS:          A-B:    C-D:     E-G:    K-R:    S-Z:







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