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Marinate

Marinate is let food soak in a prepared liquid to add flavor and tenderize. ie: soy sauce, olive oil, etc...
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Baste

Baste means to put drippings, butter or marinade over food while cooking. Usually meats or vegetables. This can be done with a spoon, basting brush, suction squirter.
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Buttermilk

Substitute for 1 cup buttermilk: 1 cup plain yogurt OR 1 cup whole milk mixed with 1 tablespoon lemon juice.
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Beat

Beat means to mix vigorously with a spoon, fork, or beater.
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Roll Out

Roll out means to flatten and spread with a rolling pin. You usually hear this word with pie crusts, cookies, or dough.
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Simmer

To simmer means to cook in liquid almost to boiling, but not hot enough to bubble.
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Saute

To saute food, quickly cook in a small amount of oil over direct heat. Good cookware is essential to successful sauteeing.
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Flour for Oatmeal?

Many times you can use 1 1/2 cups of rolled oats to replace 1 cup of all-purpose flour.


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Dice

To dice means to cut into small pieces, (1/4 inch or less.)
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Scald

To scald is to heat a liquid, usually milk, to just below the boiling point.
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Pare

Paring means to cut off the outer skin. (Like from potatoes or apples.)
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Bake

Bake means to cook in an oven.
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Flour Pans

When a recipe says to flour pans, dust greased pans with flour until well coated. Shake out the extra flour.
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Shred

Shred is defined as to cut into very thin strips.
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Blend

Blend means to mix thoroughly until smooth.
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Steep

To Steep food is to let the food soak in hot liquid to absorb flavor.
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Poach

Poaching is when you cook a food such as fish, poultry, or eggs in simmering liquid.
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Dredge

To dredge means to dust or cover a food with a dry ingredient such as flour or bread crumbs before cooking.
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Whip

To whip means to beat with a mixer to add air.
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Carmelize

To carmelize sugar, heat sugar over low heat until it melts and develops a flavorful, golden-brown color.
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Baking Dish

A baking dish is a heat-resistant dish with low sides. It can be glass or metal.
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Fresh Lemon Juice

When a recipe calls for lemon juice, 1 medium lemon makes for about 2-3 tablespoons of juice.
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Fold

Cooking tips: To fold means to mix gently, bringing spatula or other cooking utensil down through the mixture, across the bottom, and then back up over the top, until blended. You can also you an electric mixer on the lowest speed.
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Knead

Cooking tips: Kneading is to work dough with your hands. Fold the dough back towards you, press forward with the palms of your hands, turn the dough. Repeat for as long as the recipe says.
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Julienne

To julienne means to cut into strips or match-like sticks.
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Puree'

Puree' is to grind or mash food until it forms a smooth, thick mixture.
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Toss

To toss means to mix lightly. You hear this term usually when making salads.
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Boil

Boil is defined as heating liquid until bubbles break on the surface of the liquid. The right cookware is very important when boiling or cooking.
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Cut In

Cut in is a cooking terms usually used in making pie crusts or pastry. Its definition is to mix butter or shortening, into dry mixture by chopping it in with a knife or a pastry type blender
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Grate

Grating is defined as to reduce to fragments, shreds, or powder by rubbing against an abrasive surface. In most cases this means taking the ingredient and using a cooking utensil, such as a grater, to shred the ingredient.
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Dutch Oven

A dutch oven is a deep cooking utensil with a tight fitting cover.
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Drain

Drain is defined as to pour off the liquid. It's easiest pouring the contents into a strainer but there are other cooking utensils that work well for this.
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Moist heat

Moist heat means gently simmering, not boiling, which keeps meat from shrinking and keeps it moist and juicy. Its important to use good cookware for this task!
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Sear

Cooking tips: Searing is to cook food over high heat to brown quickly and seal in juices. Heat is then reduced for the remainder of cooking time. Good cookware is essential to successful searing.
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Mix

To mix means to combine ingredients evenly with spoon or mixer.
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Sift

Sifting means to put your dry ingredient through a flour sifter or fine sieve.
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Too Much Salt

This is a question I receive frequently...

If you use too much salt in a soup recipe, what can you do to "de-salt" it? It seems to me that I read once that adding a raw potato or a piece of raw apple would do that. Any suggestions?


Yes, if you add a raw potato to the broth and then simmer until the potato is cooked, it will take some of the salt out...mainly because it is absorbing some of the broth as well. You can also add more unsalted broth or liquid to your soup, or if it is really oversalted, you might want to double the recipe...you can always freeze the extra soup for a later date.
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