A culinary term escapes you, and you immediately give up on making a a recipe ?
No way!
Here is a small culinary glossary that will allow you to better understand your recipes... and to cook like a real Chef :-)
Sprinkle :basting meat or fish means pouring a fatty liquid over it during cooking so that it does not dry out. In general, fat or cooking juices that accumulate at the bottom of the dish or an added liquid are used.
Blanch :Blanching a food means plunging it for a few minutes in boiling water to make it more digestible (like cabbage), ridding it of excess salt or making it easier to peel by softening its skin (like a tomato).
Chisel :to chop means to cut an ingredient very finely (like chives).
Deglaze :to deglaze means to add, just at the end of cooking, a liquid in order to transform into juice or sauce the juices which are deposited at the bottom of a dish of meat, fish or vegetables. We usually deglaze with water, wine, fresh cream or broth.
Dresser :preparing a dish means arranging the food in the best possible way so that it is as appetizing as possible.
Slice :to mince means to cut into thin slices or strips.
Simmer :to simmer means to cook very gently, at the limit of boiling, a food in its sauce or juice, generally in a covered saucepan or casserole.
Wet: wetting means adding a liquid (water or wine for example) during cooking.
Bread :breading a food means coating it with a sticky product (eggs, melted butter, mustard, etc.) then rolling it in a plate of breadcrumbs.
Sweat :sweating a food (onions, vegetables, etc.) means cooking it over low heat in a fatty substance (oil, butter, etc.) so that it melts without colouring.
Of course, this list is far from being exhaustive, but it will allow you to understand less how to make certain recipes that sometimes use somewhat technical terms.
Do you want to know the meaning of other culinary terms? So see you in the comments, I will answer you with pleasure!
