MetroKitchen Cooking Terms Glossary #4 – P thru R

Written by on July 2013

MetroKitchen Cooking Terms Glossary #4 – P thru R

Pan-Frying – a dry heat cooking method in which food is placed in a moderate amount of fat.

Papillote, en – a cooking method in which food is wrapped in paper or foil and then heated so that the food steams in its own moisture.

Parboiling – partially cooking a food in a boiling or simmering liquid; similar to blanching but the cooking time is longer.

Pilaf – a cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added. The mixture is heated without stirring until the liquid is absorbed.

Poaching – a moist heat cooking method that uses convection to transfer heat from a hot (approximately 160° – 180° F) liquid to the food submerged in it.

Purée – 1) to process food to achieve a smooth pulp 2) food that is processed by mashing, straining or fine chopping to achieve a smooth pulp

Ragout 1) traditionally, a well-seasoned, rich stew containing meat, vegetables and wine; 2) any stewed mixture

Reduce – to cook a liquid mixture, often a sauce, until its quantity decreases because of evaporation; typically done to concentrate flavors and thicken liquids.

Refreshing – submerging a food in cold water to quickly cool it and prevent further cooking, also known as shocking; usually used for vegetables.

Risotto – 1) a cooking method for grains in which the grains are lightly sautéed in butter or olive oil. Then a liquid, such as stock, is gradually added. The mixture is simmered with near constant stirring until the still-firm grains merge with the cooking liquid. 2) a traditional northern Italian rice dish.

Roasting – a dry heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire. It is similar to baking, but the term roasting is usually applied to meats, poultry, game and vegetables.

Roux – a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes. Cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when added to a liquid or vice versa.

Next week the MetroKitchen Glossary delves into Cooking Terms that begin with S. A huge category. Keep your ideas coming…. We’ll add them to the glossary over the next few weeks.

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