Cooking Terms & Techniques

BasteTo moisten food with drippings, sauce, or juice, while cooking, in order to add flavor and prevent drying
BlanchTo partially cook in boiling water or steam, also used to loosen skins from tomatoes, peaches and almonds
BraiseTo cook meats slowly in a tightly covered pan using a small amount of liquid
CubeTo cut uniform 1/2-inch cubes (or squares)
DashTechnically equivalent to 1/16 teaspoon, but literally a quick shake from salt shaker or spice jar
DeglazeTo add liquid such as water, wine, or broth to a skillet after it has been used to cook protein; used to create sauce
DiceTo cut into small, uniform pieces; approximately 1/8 to 1/4 inch
FoldTo combine a light mixture, such as egg whites, with a heavy mixture, such as batter, without the loss of air by pulling toward the edge of the bowl with a spatula and fold over the top
JulienneTo cut food into thin, matchstick size strips about 2 inches long
MinceTo chop food into tiny, irregular pieces
PoachTo cook food by partially or completely submerging it in a boiling liquid
PureeTo convert a solid into a liquid (or heavy paste) using a stick blender; also refers to the resulting mixture
SimmerTo cook food in liquid to just below the boiling point