Cooking terms

To submerge food into very hot bubbling water

• poach

• boil

• braise

• steam

To pour fat or juices over meat during cooking in order to keep it moist

• baste

• saute'

• braise

• blanche

To soak foods in seasoning and liquids prior to cooking

• steep

• skim

• marinate

• deglaze

to remove fat or oil from the surface of a simmering pot

• blanch

• skim

• deglaze

• scald

a mixture of starch and warm water added to liquids in order to thicken them

• stock

• steep

• slurry

• baste

to submerge herbs into hold liquid in oder to infuse the liquid with the flavor (like tea)

• boil

• marinate

• stock

• steep

to submerge food (usually fruits or vegetables) quickly into boiling water, removing it, then submerging it into ice water.

• blanch

• stir fry

• brown

• braise

Flavored liquid left in a pot after boiling meats or vegetables. Can be used as a base for soups or stews.

• slurry

• braise

• marinade

• stock

to add liquid to a hot pan to remove the bits of cooked-on food from the pan in order to make gravy or sauce

• deglaze

• braise

• stir-fry

• brown

to blend to liquids together(like oil and vinegar) that will separate.

• stir-fry

• saute'

• emulsify

• whip