We pride ourselves on delivering products and recipes which anyone can follow, whether they’re a novice or a pro in the kitchen! So, what’s the deal with cooking jargon? What do these terms mean? What on earth is a ‘flambe?’
Not to worry, we’ve rounded up some of the most used kitchen jargon and made it make sense…
– Al dente
Al dente means ‘with a bite’ – so if you want your pasta cooked but not soggy, then you’re eating it ‘al dente’.
Note: When it comes to vegetables, you lose nutritional value, colour and flavor for the longer they cook so cooking them ‘Al dente’ is beneficial.
Typically used on: Pasta/vegetables
– Blanche
You may have heard of chefs ‘blanching’ foods which means ‘cook without colour’ or ‘par-cook’.
You would blanche your wedges/roast potatoes before roasting. You can also blanche your vegetables by immersing them in rapid boiling (salted) water and then into ice cold water to halt the cooking process.
A good time to blanche would be for a dinner party or event. Blanche your vegetables in advance, ready to reheat when your main course is ready- an easy way to take the stress out of cooking for a crowd.
Typically used on: Vegetables/potatoes
– Caramelise
Caramelise onions by cooking gently on a low heat whilst stirring constantly – this releases the natural sugars.
Also try caramelizing meats such as burgers, roasting joints and steaks by lightly oiling the meat and seasoning with salt & pepper, then add to a hot pan and cook until a golden-brown colour, again releasing the natural sugars and flavors of the meat.
Typically used on: onions/meat
– Dice
Nope, not the fluffy kind, dicing refers to chopping ingredients into small even cubes
Typically used on: soups, sauces and salads.
– Flambe
We love to get dramatic in the kitchen and flambe is the perfect way to add a little flair to your cooking! Pour over a little bit of spirits or liquer and set on fire to burn off the alcohol and deliver super flavour. Note- needs to be more than 37% alcohol.
Typically used on: Christmas Pudding/crêpes suzette (pancakes)
– Glaze
We had to include this one right? Brush glazes over foods to give a glossy coating and next level flavour – If you’re looking for tasty glazes, we can help you with that one.
Typically used on: Meats and roasted veg
– Marinate
Another one we couldn’t possibly miss off the list! Marinade your foods before cooking to allow them to soak up the flavour.
Note: Timing is everything, the longer you leave it to marinate, the more flavour you’ll achieve.
Check out our marinade glazes for inspiration here.
Typically used on: Meats, fish or tofu.
– Reduce
Boil liquid to evaporate (reduce) the water and concentrate the flavours. You would reduce stocks/sauces to intensify the flavours or thicken the sauce.
Typically used on: sauces and gravy
– Saute
Basically means to fry in a small amount of oil.
Typically used on: Meat and potatoes
Got any other cooking questions or jargon busting you want answering? Head over and follow us on social media, send us a DM and we’ll get them answered!
