A dry brine is when the salt is rubbed directly onto the meat. A wet brine is when the meat is soaked in a salt water solution. The process in which meat is exposed to salt before cooking. To coat with crumbs or cornmeal before cooking.

To cook meat or vegetables first by browning and then by gently simmering in a small amount of liquid in a covered pan until very tender. To remove bones from poultry, fish, or meat. To cook in water that has reached 212 degrees F. To thoroughly combine two or more ingredients by hand, whisk, or mixer/blender. Helpful for preparing to freeze a food or to remove skins (such as on tomatoes and stone fruits). Usually the food is then quickly moved to a bowl of ice water to stop cooking. To place vegetables or fruits into boiling water for a very short period of time (usually 30 seconds or less). This is done to increase the surface area of the food that can be browned and to speed up the cooking time. To stir rapidly a mixture of ingredients with a spoon, whisk, or mixer until the desired consistency is reached. To moisten food while it is cooking in order to keep it from drying out and to add flavor. To cook food on a roast or spit over coals. It is called roasting when it involves meat, poultry, or vegetables. In Italian it means, “to the tooth.” It is when pasta is cooked to just firm. We hope that you will be able to use this as a quick reference whenever you come across a term, phrase, or word you are unfamiliar with.

We tried to think of commonly used words and phrases and then defined them all. To make this easier for you, we have put together a glossary of cooking terms. Have you ever read a recipe and been confused by a term used? One thing that can take a lot of the stress and worry out of cooking is feeling confident in the instructions that you following.

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