What are kitchen terms and their meanings? 30 kitchen terms...
While the kitchen is indispensable for some, it is complex and difficult for others. If you are interested in gastronomy and are new to the kitchen, there are some terms you need to know. Here are kitchen terms for those just starting to cook...
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If you have just started entering the kitchen, many terms written in recipes may sound like words spoken in a language you do not know at all. It is very likely that you will burn the onions after the sentence 'sauté the onions until they turn pink' or leave them raw by saying 'this is done.' Melting something using the bain-marie method may not mean much to you. Here are the meanings of the terms you need to know before entering the kitchen...
1- ROUX: It is made by adding a liquid ingredient to flour sautéed in butter.
2- HEAPING: Filling a measuring cup or spoon until it overflows as much as it can hold.
3- STRIPED PEELING: This term, used for fruits and vegetables with skins, is done with the help of a knife or peeler. Peeling the skins of fruits and vegetables at intervals is called striped peeling.
4- BLANCHING (SHOCKING): This is the process of dropping vegetables into boiling water and then cooling them in cold water to preserve their color and vitamins.
5- A PINCH: As much salt as can be held between the tips of two fingers.
6- SKIMMING THE SCUM: The foam that collects on top of boiling water while cooking meat, chicken, bones, or legumes is called scum. When the products first start to boil, the foam that forms on the water must be removed, otherwise, it will spoil the taste.
7- BRING TO A BOIL: Used for soups and stews, this term refers to the moment the liquid begins to boil.
8- TEMPERING (TERBİYE): Marinating: Soaking meat in mixtures of spices, oil, lemon, or milk to tenderize and add flavor; or a mixture prepared with ingredients like lemon, garlic, vinegar, or egg yolk to add consistency and flavor to soups.
9- WILTING (ÖLDÜRMEK): To soften or wilt vegetables by cooking them or by kneading them by hand.
10- SAUTÉING: Cooking by constantly tossing ingredients in hot oil over high heat. Sautéing is used for meat, vegetables, and fruits. It refers to cutting ingredients into small pieces and cooking them in their own juices by adding very little oil. In the sautéing process,
no water is added to the ingredients.
11- EARLOPE CONSISTENCY: Used in baking, this term refers to the desired softness of the dough.
12- TEMPERING: This refers to bringing a mixture to a warm temperature by adding some of the hot liquid to it before adding the mixture to the pot, especially for soups.
13- STEAMING (RESTING): A term used for rice dishes. It refers to letting the rice sit for about 10 minutes after it has finished cooking before serving.
14- ROASTING (OVER AN OPEN FLAME): This is the method used for vegetables suitable for roasting, such as peppers, tomatoes, and eggplants. Roasting refers to cooking vegetables on a grill, stove, or barbecue until the inside is soft and the color of the skin changes. Usually, the vegetables are cooked directly over the fire.
15- CURDLING: A term used for foods like soup, milk, and yogurt. Curdling refers to the separation or breaking down of the mixture when boiling milk or thickening soup with a roux.
16- CARAMELIZE: Cooking foods like onions in a dry pan with their own juices, stirring constantly until they take on a sugary consistency, is called caramelizing. It is generally used in meat dishes, meatballs, and hamburgers.
17- SAUTÉ UNTIL PINK: This refers to sautéing onions and similar vegetables over medium heat. The vegetables added to the pan are sautéed and begin to change color. As the vegetables change color slightly, they turn pink.