MetroKitchen Cooking Terms Glossary #4 – P thru R

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.

MetroKitchen Cooking Terms Glossary #3

MetroKitchen Cooking Terms Glossary #3 G thru N

Ganache – a rich blend of chocolate and heavy cream and flavorings (if you desire). Also used as a pastry or candy filling or frosting.

Hollandaise – an emulsified sauce, leading sauce or mother sauce, made of butter, egg yolks and, most frequently, lemon juice.

Induction Cooking – a cooking method that uses a special coil placed below the stovetop surface in combination with specifically designed cookware to generate heat rapidly with an alternating magnetic field. Induction cookware requires induction compatible cookware:

Jus lié – also known as fond lié, a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces.

Larding – inserting thin slices of fat, such as bacon or pork belly or fatback, into low fat meats in order to add moisture.

Leading Sauces or Mother Sauces – the foundation for the entire classic repertoire of hot sauces. The five leading sauces (béchamel, velouté, espagnole, tomato, and hollandaise) are distinguished by the liquids and thickeners used to make them. They can be seasoned and garnished to create a wide variety of small or compound sauces.

Liaison – a mixture of egg yolks and heavy cream used to thicken and enrich sauces.

Marinate – to soak a food in a seasoned liquid in order to tenderize the food and add flavor to it.

Mirepoix – a mixture of coarsely chopped onion, carrot, and celery used to flavor stocks, stews, and other foods; generally a mixture of 50% onion, 25% carrot, and 25% celery, by weight, is used.

Mis en place – refers to the preparation and assembly of all necessary ingredients and equipment.

Nappe – 1) the consistency of a liquid, usually a sauce, that will coat the back of a spoon. 2) to coat a food with a sauce.

Next week check out cooking terms that begin with the letters from P through R. Please…. Keep us posted on your ideas to expand this useful glossary!! Thanks.

MetroKitchen Cooking Terms Glossary Part 2

We get lots of questions at MetroKitchen on picking the right product for the right cooking technique.   This is the second in a series of MetroKitchen Cooking Terms Glossary. Please let us know if you have other terms or suggestions for us to add. Thanks!

Caramelization – the process of cooking sugars; the browning of sugars enhances the flavor and appearance of foods.

Carryover Cooking – the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

Clarification – 1) the process of transforming a broth into a clear consommé by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, and acidic product, mirepox, and other ingredients. 2) The clearmeat used to clarify a broth.

Conduction – the transfer of heat from one item to another through direct contact.

Convection – the transfer of heat caused by the natural movement of molecules in a fluid (whether air, water, or fat) from a warmer area to a cooler one. Mechanical convection is the movement of molecules caused by stirring.

Creaming – a mixing method in which softened fat and sugar are vigorously combined to incorporate air.

Curdle – the separation of milk or egg mixtures into solid and liquid components, caused by over cooking, high heat, or the presence of acids.

Emerilware Deep FryerDeep Frying – a dry-heat cooking method using convection to transfer heat to a food submerged in hot fat; foods to be deep-fried are usually first coated in butter or breading.

Deglaze – to swirl or stir a liquid (usually wine or stock) in a sauté pan or other pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.

Demi-glace – a mixture of half brown stock and half brown sauce reduced by half.

Detrempe – a paste made with flour and water during the first stage of preparing pastry dough, especially rolled-in doughs.

Docking – pricking small holes in an unbaked dough or crust to allow steam to escape and prevent the dough from rising when baked.

Dredging – coating of food with flour of finely ground crumbs; usually done prior to sautéing or frying or as the first step of the standardized breading process.

Egg wash – a mixture of beaten eggs and a liquid, usually milk or water, used to coat dough before baking to add sheen

Emulsification – the process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution.

Espagnole – also known as brown sauce, a leading sauce, or mother sauce, made of brown stock, mirepoix and tomatoes thickened with brown roux. Often used to produce demi-glace.

Flambé – food served flaming; produced by igniting brandy, rum, or other liquor.

Frying – a dry heat cooking method in which foods are cooked in hot fat; includes sautéing and stir-frying, pan-frying, and deep-frying.

Please tell us if you’d like us to add other cooking terms to the MetroKitchen cooking glossary. Next week, we’ll be covering cooking terms from G to P.

IMAGES: Deep Frying
http://www.metrokitchen.com/product/all-clad-stainless–6qt-fry-basket

OR
http://www.metrokitchen.com/product/emerilware-small-deep-fryer

Wusthof Classic BBQ Set for Father’s Day

Wusthof Classic BBQ Knife
This exclusive set at MetroKitchen is the perfect gift for dad!

The Wusthof Classic BBQ Knife is the ideal grilling knife. It’s a 6 in. blade with a razor-sharp edge and a classic clip-point design. The clip-point gives you great control when removing silver skin or gristle from a beef roast or raw chicken breast. The unique shape is also great for removing rotisserie chicken from the bone, allowing for a clean efficient cut with no wasted meat left on the bone. The thin mid-sized blade is fantastic for slicing grilled pork loin or roasted vegetables. The Wusthof Classic BBQ Knife is easy to handle with great weight and the perfect balance Wusthof is known for and it’s Made in Solingen, Germany. It’s a slicing knife and a utility knife in one piece! Truly the perfect companion for dad’s beloved grill.

The MetroKitchen Exclusive BBQ Set also contains a 11.5” x 17.5” poly cutting board. The material is designed to be dishwasher safe and easy on the edge of your knives. It also has a perimeter well to catch the juices of your foods. A durable Wusthof apron completes the set.

What more could dad ask for?!

MetroKitchen Glossary: Cooking Terms Part 1

MetroKitchen experts often get questions about the definition of a variety of words or descriptions related to cooking. We thought you might find a glossary of cooking terms to be helpful. Since there are soooo many terms, we’ll do a few blogs to make it easy. ​If we’ve missed a cooking-related word that you’ve always wondered about, please let us know and we’ll add that to our glossary!

Our first in our cooking term series covers A to B. Next week, check out C thru F.

Au gratin – foods with a browned or crusted top: often made by browning a food with a bread crumb, cheese, and/or sauce topping under a broiler or salamander.

Bain MarieBain marie – a hot water bath used to gently cook food or keep cooked food hot; a container for holding food in a hot water bath.

Barding – tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.

Béarnaise – a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.

Béchamel – a leading or mother sauce made by thickening milk with a white roux and adding seasonings.

Blanching – very briefly6 and partially cooking a food in a boiling water or hot fat; usually used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing.

Bordelaise – a brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs and garnished with marrow.

Braising – a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods

Broiling – a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source

Butter Flying – slicing boneless meat, fish or shrimp nearly in half so that they spread open like a book; used to increase surface area and speed cooking.

Please tell us if you’d like us to add other cooking terms to the MetroKitchen cooking glossary.

Staub Cast Iron Skillets and George’s Perfectly Easy Pancake Recipe

Here at MetroKitchen we started carrying a bunch of Staub enameled cast iron skillets and frying pans recently.  Made in France, these high-quality Staub frying pans are made from enameled cast iron and have a lifetime warranty. Since I’ve been using one at home on the weekends with great success, I decided to share my recipe for making pancakes from scratch. Read on below for the recipe and more info about these great fry pans from Staub!

Staub Enameled Cast Iron Frying Pan
Staub Cast Iron Skillet

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Kitchen Knife Guide

Wusthof Knife Block SetWhen it comes to kitchen knives, a few are absolutely essential for meal preparation.  This guide will  help you find the right knives and cutlery for your kitchen.

What are the essential knives for your kitchen?

While there are plenty of different types of kitchen knives for different uses, the most important ones are a chef’s or cook’s knife, a paring knife, a carving or slicing knife, and a bread knife. Also, these aren’t technically knives, but a pair of quality kitchen shears and a sharpening steel are both equally important kitchen tools that are worth considering.

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Nifty Appliance Gifts for the Thrifty

Capresso Coffee Maker

As the holidays approach if you are like me, you begin to rack your brains on creative gifts for loved ones. Metrokitchen offers some excellent gifts that will put a smile on your loved ones face without putting a dent in your bank account. The following items are only a few of the goodies found at Metrokitchen that are both great to have and inexpensive.

For the coffee drinker in your life you might think about the Capresso CM200 10 cup programmable coffee maker. This is made by the same company that makes espresso makers that run over $2000.00 yet this coffee maker is nicely priced and very reliable!

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Preparing for the Holidays

Happy Thanksgiving everyone!As the holidays draw near all the cooking that’s about to happen in your kitchen is top of mind. Lots of loved ones will be gathered to feast upon the tasty delights you  prepare for them. While it may be a labor of love for you, it never hurts to double check to be sure you have everything you need to insure all goes as planned.

For me, a list is essential.  Let’s see:

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