I speak kitchen. Fluently. And as a part of my recipes. So I plan to use this page to help with that. Welcome to my kitchen dictionary. It is a work in progress.
Saute – hot pan, hot oil. So simple, yet the biggest mistake I see with cooks.
Sear – hot pan, hot oil, seasoned food item, even caramelization on all sides, usually done over med-high heat.
Braise – cooked at low/moderate heat with liquid. Most often these are cooking project style dishes, but braising can be done in under an hour depending on what’s braising.
Roast – dry heat cooking, temperature & time depend on what’s in the oven
Boil – big, rough bubbles at a high heat.
Simmer – low bubbles that hardly break the surface, gentle, medium heat or lower
Reduce – cook something at a simmer, uncovered, to concentrate and thicken a liquid
Julienne – long thin strips. Usually about 3″-4″ long an 1/4″ wide or less if you want to get technical, but perfection isn’t really the point here.
Small Dice – you want things to be as uniform as possible so they all cook the same, small dice is about 1/4″ square.
Medium Dice – 1/2″ square,
Large Dice – 1″-ish. Consistently the same size is more important that the actual size
Mince – chopped up very fine
Beef/Pork Cooking Temperatures
- Rare 120-125 degrees
- Medium Rare 130-135 degrees
- Medium 140-145 degrees
- Medium Well 150-155 degrees
- Well 160 + degrees
Poultry Cooking Temperature always to minimum of 165 degrees
Weights & Measures – scaled weights are more precise than the volume measures below. If a recipe calls for scaled measures (I use hardly any that do) use a scale, and vice versa, if a recipe is written for volume measures you cannot easily convert to scaled. For example – 1 cup of flour weighs about 5oz, not 8oz.
- 3 tsp = 1 Tbsp
- 2 Tbsp = 1oz
- 8oz = 1 cup
- 16oz = 2 cups = 1 pint
- 32oz = 4 cups = 1 quart
- 64oz = 8 cups = 2 quarts = 1/2 gallon
- 128oz = 16 cups = 4 quarts = 1 gallon