Glossary (N-Z)

A - C D - M Parboil
To partially cook by boiling before continuing to cook by another method.

Pâté
A paste or spread made from meat or fish, can be of various textures from smooth to coarse.

Poach
To gently cook food in water or a broth, just below the boiling point.

Pressure Cook
The phrase 'pressure cook for 5 min' means, cook on high flame until the first whistle, and then reduce the flame and cook for 5 more minutes. The term 'pressure-cook' is used to indicate the cooking time on low flame, after the first whistle.

Proof
Swelling or expanding. When yeast swells and becomes bubbly, it "proofs". Dough proofs when it swells and rises to twice its original size.

Puree
To press through a sieve or process in a blender to a smooth consistency.

Ramekin
A small china or earthenware dish.

Reconstitute
To add liquid to dehydrated food in order to bring it back to its original form.

Reduce
To thicken, concentrate or lessen the volume of a liquid by boiling rapidly to remove water content.

Relax
To rest pastry after rolling out to prevent shrinkage or meats after cooking.

Render
To extract the fat from meat by slow cooking.

Roast
To cook meat or vegetables in an open pan, under the direct heat in an oven.

Rock Salt
A salt derived from the seams of compacted underground sources.

Roux
A mixture of fat and flour gently cooked together, used to thicken soups or stocks.

Sago
A starch made from the pith of the sago palm.

Sauté
To fry food rapidly in a small amount of oil or fat until evenly browned.

Scald
To heat milk almost to the boiling point just as tiny bubbles start forming on the inside edge of a pan.

Sear
To seal in the juices of meat by browning it on all sides in a very hot pan.

Season
To heat oil with ingredients such as mustard, cumin seeds or such, and pour the mixture onto a just-prepared dish. Enhances flavour.

Simmer
To keep a liquid just below boiling point.

Skim
To remove fat and other substances from the surface of cooked or cooking liquids.

Slake
To mix a thickening agent with liquid.

Souse
To cover fish with a mixture of vinegar, spices and water to cure or prior to cooking.

Steam
To cook foods in a perforated container suspended over boiling water.

Stew
A long cooking method in a covered pot using liquid. A stew is a one dish meal produced by cooking a combination of meat, fish or poultry and vegetables by this method.

Stock
A liquid that has absorbed the flavour of meat, fish or vegetables cooked in it.

Sweat
To cook vegetables slowly with little fat, to steam, soften but do not brown.

Thickening
A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.

Unmould
To remove a cake, jelly, dessert or savoury dish from a cooking container or mould, whilst retaining its shape.

Vegetable Shortening
The vegetarian alternative to lard.

Whisk
Mixing or beating with a wire whisk, in order to blend ingredients into a smooth consistency.

Zest
The outermost, coloured, glossy film of the rind of an orange, lemon or lime. A - C D - M

Glossary (N-Z)

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