Kitchen Assist

12 published terms. A glossary of cooking words and techniques to help you in the kitchen.

Al Dente: The general idea is to cook your pasta for slightly less than the recommended cooking time. For example, if you’re cooking dried pasta (pasta secca) then a good rule of thumb is to cook the pasta for 2 minutes less than the packet instructions, before fishing out a piece of pasta and tasting. If the pasta is firm but not chalky, then it’s ready to be drained. Some packets of dried pasta will specify an ‘al dente’ cooking time – which can usually be trusted to deliver good results – but it’s still worth testing the pasta while it cooks.
Braising: This is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderise tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews.
Confit: Confit is a French cooking technique where food is cooked very slowly at a low temperature, completely submerged in a liquid (usually fat, oil, or sugar syrup). The word comes from the French verb confire, meaning 'to preserve'.
Deglaze: Deglazing a pan is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce.
Hasselback: Hasselback potatoes are baked potatoes sliced horizontally about halfway through into thin, fan-like layers. This accordion-style cut creates a crispy, chip-like exterior while keeping the inside fluffy and tender, allowing flavors like butter, herbs, and garlic to penetrate the layers during roasting.
Ramekin: A ramekin is a small, round, straight-sided baking dish used to prepare and serve individual portions of food. Typically made of ceramic, porcelain, or glass, these mini vessels are oven-safe and can handle high temperatures.
Ravigôte: Ravigôte (or ravigotte) is a classic French culinary term meaning "to revive" or "to refresh". In cooking, it refers to a highly seasoned, pungent sauce or herb blend designed to stimulate the appetite and invigorate the palate.
Reduction: In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling.
Saute: Saute is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sauteing browns the food's surface as it cooks and develops complex flavours and aromas.
Tent: To tent in cooking means to loosely cover food with aluminum foil. By bending or folding the foil in the middle, you create a raised, dome-like shape resembling a small tent. The foil should hover just above the food without touching the surface. Tenting is done for three primary purposes. Preventing over-browning: it acts as a shield, reflecting direct heat away from the top of cakes, pies, or casseroles so the center can finish cooking without the top burning. Retaining moisture: covering the food, especially while it is resting off the heat, traps steam and allows the food's natural juices to redistribute rather than evaporate. Protecting toppings: it keeps delicate items, like melted cheese on a lasagna or a decorative bread crust, from sticking directly to the foil.
Unctuous: In cooking, unctuous describes a rich, smooth, and velvety texture that feels oily or fatty on the palate. Often associated with braised meats, slow-simmered sauces, or soft cheeses, it is a highly desirable quality that coats the tongue in a luxurious layer of flavour.
Zested: The culinary process of scraping or peeling the colourful, outermost skin of citrus fruits (like lemons, limes, and oranges). This vibrant layer, called the zest, contains essential oils that deliver a concentrated, fresh citrus flavour without the sourness of the inner juice or the bitterness of the white pith.