culinary vocabulary words

Simmering

(of water or food) stay just below the boiling point while being heated. cooks and boils your food

Slow-roasting oven

A Sunday roast consisting of roast beef, roast potatoes, vegetables, and Yorkshire pudding. Whole roast chicken. Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source. slowly cooks and roast for turkey or chicken so that it can come out nice and pretty.

Steamer

A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a sealed vessel that limits the escape of air or liquids below a preset pressure. This manner of cooking is called steaming. steams and cooks your food, just keep the lid on, so that your food can get steamed properly.

Pressure steamer

Pressure and temperature in a pressure cooker compared to cooking in an open bowl. Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Is used to steam up food

Sharpening stone

Sharpening stones, water stones or whetstones are used to grind and hone the edges of steel tools and implements. Examples of items that may be sharpened with a sharpening stone include scissors, scythes, knives, razors and tools such as chisels, hand scrapers and plane blades. helps sharpen your knife.

Smoker

Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. smokes and cooks to help steam your food.

Steaming

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. cooking your food.

Stewing

Vegetables (carrots, potatoes, onions, beans, peppers, tomatoes, etc.), meat (tougher meats such as beef), water or stock or wine or beer. Cookbook: Stew Media: Stew. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. adding vegetables in water and just mixing foods together. really until the food cooks together.

Rotisserie

a cooking appliance with a rotating spit for roasting and barbecuing meat. rotates the meat around so that every side of the meat can cook right.

Sous vide

a method of treating food by partial cooking followed by vacuum-sealing and chilling. is used to take care of your food and keep it cool.

Recommended Dietary Allowence

recommended dietary allowance. noun, Nutrition. 1. the amount of an essential nutrient, as a vitamin or mineral, that has been established by the Food and Nutrition Board of the National Academy of Sciences as adequate to meet the average daily nutritional needs of most healthy persons according to age group and sex. just a way to take care of yourself and how to eat right.

Saute

ried quickly in a little hot fat. cooks the rice for example and helps simmer it well.

Stir-frying

ry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly. mixing foods together, and cooking them on a pan.

Spices

A spice is a seed, fruit, root, bark, berry, bud or other vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. certain types of seasonings that are used to add taste to your foods.

Zester

A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. used for pealing fruits or vegetables

Tourne

Tournée (pronounced tour-nay) is French for the word "turned." The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes. Aside from its aesthetic element, the classic French technique helps vegetables like carrots, turnips, and potatoes to cook evenly. this tool is used for cutting and pealing.