Definitions Archive

Parboil or Blanching - Definition

2012-06-20T15:10:26Z

To parboil is to cook by boiling (typically in a covered saucepan), but only up to the point where a vegetable, pasta, or other food is slightly crunchy. Some refer to it as "precooking", meaning that the ingredient will be cooked again by another method, so you don't want to boil it too long. However, I often parboil vegetables to serve them cooled or at room temperature. The parboiling takes the raw "edge" off, but leaves them tasting fresh. When parboiling (unless you will continue cooking them soon by another method), immediately drain the vegetables in cold water to stop the cooking process as soon as they reach the desired texture. Parboiling pasta is common in recipes for lasagna or other dishes that involve baking after the pasta is cooked. Noodles are parboiled in Jewish kugel or noodle pudding too, because like lasagna, that dish is baked after the noodles are boiled. Parboiling is a type of blanching. Blanching is a broader terms that also includes frying for a few minutes in preparation for another stage of cooking, such as deep frying.

Roasting - Definition

2012-06-20T15:07:58Z

To roast meat or poultry, vegetables, fish or even fruit, you need high temperature and fat of some kind. The fat may be contained in the item being grilled. For example, there is often enough fat in meat or poultry to make addition of extra fat unecessary.

The specific roasting temperature and technique depends on ingredients and the desire effect. You can roast ingredients whole or cut them up, and you can use a variety of oils, fat from meat, or even a glaze made of oil and other ingredients. Roasting can be done on a spit or with skewers, as well as on a cookie sheet or pan with low sides. Typically, covers are not used for roasting because a cover usually traps moisture and then the food is steamed instead of being roasted. The way I roast red peppers on an open flame does not meet this technical definition because it does not include any fat.

Springform Pan - Definition

2012-05-10T15:14:43Z

A pan that has a removable ring, so that a cake or other item made in the springform can be served on the bottom. The ring is helf tight by a spring, which is released to lift the ring off the bottom. This type of pan does not require the baker/cook to turn the pan over to remove the cake or other item, as you would do with a "normal" pan.

Ramekin - Definition

2011-10-05T15:49:46Z

A bowl-like container made of ceramic or other heat-resistant material. Ramekins come in different sizes. The ones below are white - a traditional French style. They can be used for baking and withstand the heat of a kitchen blow torch for creme brulee. (That dessert has a carmelized top made of sugar heated directly from above with a direct flame.) Ramekins are also useful for serving small amounts of nuts, olives and other appetizers.

Bundt Pan - Definition

2011-10-05T15:23:57Z

A tube pan used for baking that has slped sides and makes a curved design on the top of the cake because of the curves on the bottom of the pan.

When greasing a bundt pan, make sure to get oil or butter into all the crevices.

This is the bottom of the pan on the outside. The exact design may vary, but it generally has this "fluted" pattern.

When the cake is in the pan, you don't see the pattern - it's on the bottom.

But when the cake is removed from the pan (by putting a plate or wire rack on top and flipping it over), the pattern is the top of the cake.

Simmer - Definition

2011-09-26T21:33:19Z

Heating water or cooking food with liquids on the stovetop or in the oven so that there are small bubbles around the sides and perhaps toward the middle of the pot or pan. A simmer occurs at a lower temperature than a rolling boil.

Non-reactive Cookware - Definition

2011-08-03T22:41:40Z

Non-reactive pots, pans, and other cookware equipment does not react to acids in food being cooked or marinatd in the equipment. Stainless steel, glass (such as Pyrex) and ceramic glazed cast iron (such Creuset brand cookware) are non-reactive. Cast iron and aluminum that are not coated with another material are reactive. It is important to use non-reactive cookware when using acidic foods such as lemon because reactive cookware may impart a taste to the food when it comes into contact with acid.

Grill - Definition

2011-08-03T17:06:35Z

Cooking food (usually meat, vegetables or tofu) on top of an open flame. Grilling is typically done outside, on equipment that uses either charcoal or gas as the main cooking fuel (sometimes with wood chips to enhance flavor), but can also be done on some cooktops that have special components for that purpose.

This is a Weber kettle type grill, with charcoal and a fire-starter known as a charcoal chimney.

Rolling Boil - Definition

2011-07-13T23:14:29Z

When water is at a rolling boil, it has bubbles all over (not just on the sides) and it is boiling vigorously.

Water will come to a boil - and to a rolling boil - faster if you cover the pot.