A’s of COOKING

Cooking glossary is vast! To understand basic recipes we really need to learn these cooking terms. It makes you accurate and smart in cooking. When you learn ABCD of cooking world, it becomes easy for you to explain a particular recipe and understand difference between few terms in cooking which are often used interchangeably from generations.

  • AL DENTE: Pasta that is cooked to be firm to the bite. The etymology is Italian “to the tooth”. In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.

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  • AGING: The process of maturing a food or beverage to improve the flavor of the item being aged. Typically, when cheese or meat is aged, the food also becomes harder in texture.

 

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  • ALLEMANDE: In French Cooking it means in the German style. Sauce Allemande is made from veal stock, cream, egg yolks and lemon juice.

 

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  • AU JUS: Au jus is a French culinary term meaning “with juice”. It refers to meat dishes prepared or served together with light gravy made from the juices given off by the meat as it is cooked.

 

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  • AROMATIC: An Aromatic is any food item which enhances the flavor or aroma of a dish. For example, Herbs, Spices, Vegetables, Citrus Fruit, Wine, Vinegar.

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  • ASPIC: IT is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables.

  

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