Glossary of Cooking Terms

Blanch: Dip in and out of boiling water to loosen skin or to prepare for freezing.

Braise: Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat.

Brown: Cook until food changes color using a small of fat over a moderate heat.

Poach: Cook in liquid just below the food point. Don't cover food.

Sauté: Cook quickly in small amount of fat.

Sear: Cook at a high temperature over direct heat until surface is brown.

Simmer: Cook in liquid just below the boiling point. Bubbles do not break surface.

Steam: Cook on a rack or in double boiler just over boiling water.

Stew: Cook in a liquid just deep enough to cover food.

Stir Fry: Thinly sliced food is cooked quickly in skillet or wok, stir frequently.

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Cajun Country -- New Iberia, Louisiana