Culinary Terms

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What is barding?

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Taking a thin slice of fat or bacon and securing it to your meat.

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Coddle

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To cook your ingredients, often an egg or fruit, slowly in liquid which is just below the boiling point.

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Fool (in cooking)

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A dessert made with pureed fruit mixed with whipped cream.

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Grunt

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A combination of pie and cobbler made of fruit and often berries, cooked underneath a crust of biscuit dough.

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Muddler

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A tool used by bartenders that is like a pestle. It's used to crush herbs, spices and fruits.

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Plumping

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The process of letting food soak up liquid in order to restore moisture that has been removed by drying.

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Render

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The process of cooking meats to obtain the fatty juices.

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Shuck

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To remove the outer shell of an oyster or a clam.

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Temper

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The technique of mixing hot and cold ingredients so that they don't get ruined as they come together.

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Weep

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When clear juices or liquids run out of a solid food, such as jellies, custards and meringues.