Some Cooking Terms

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Blanch: to cook an ingredient very quickly in a large quantity of boiling liquid—to set the color, as with green beans; to remove a strong flavor, as with garlic or onion; or to make removing a skin easier, as when peeling a tomato.

Boil: to heat liquid to a point where bubbles break the surface and steam rises; ranges from a gentle but steady eruption to a violent rolling boil.

Braise: to first brown meat or vegetables in a little fat in a pot and then cook, tightly covered, in a small amount of liquid for a long period of time either on top of the stove or in the oven.