Culinary Terms

What is barding?

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

• Cutting the fat off a slice of meat before cooking.

• Adding bacon grease to your sautee pan.

• Cutting bacon into tiny pieces to add to a dish for flavor.

Coddle

• To stand over a boiling pot to make it boil faster.

• To press ingredients against the side of a glass with a coddler.

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

• To fold in ingredients slowly.

Fool (in cooking)

• When you think you are eating one thing and it turns out to be something else.

• A dessert made with pureed fruit mixed with whipped cream.

• An appetizer made with fruit and nuts.

• Any dessert made with gooseberries.

Grunt

• Another name for Shepherd's Pie.

• A type of cobbler, popular in the South that has a dash of chocolate.

• A pie that has berries and chopped bacon in it.

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

Muddler

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

• A tool used to whip egg whites into a creamy texture.

• A type of cooking pan that lets you steam fruit.

• A tool used to mash ground beef when cooking.

Plumping

• Arranging pillows in a way that is most comfortable.

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

• The process of arranging a game bird in a baking pan.

• Injecting a turkey with liquid butter before cooking.

Render

• The process of putting food in a blender to mix.

• Cooking fruit to obtain the juice.

• Steaming vegetables in a steamer.

• The process of cooking meats to obtain the fatty juices.

Shuck

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

• To trim broccoli from the stem.

• To throw clams or oysters back into the ocean.

• To cut vegetables into the tiniest possible pieces.

Temper

• The act of separating an egg.

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

• What can be exhibited when you can't cook.

• Whisking ingredients together very quickly.

Weep

• What happens when you can't cook.

• The gentle heating of vegetables in a little oil or butter with frequent stirring.

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

• When you saute an onion to carmalize it.