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–6qt-fry-basket


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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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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Save up to $82 on Wusthof Gourmet Carving Set & up to $55 on Wusthof Serrated Utility Knives this December!

Wusthof Gourmet 2 Piece Slicing Knife Fork Set
Wusthof Gourmet 2 Piece Carving Knife Set

Each month here at, we feature a few Wusthof knives from their Grand Prix II, Classic, and Ikon series at special low prices. We call these our “Sharp Picks.” This month, since we’re now in the holiday season, we’ve got the Wusthof Classic and Ikon serrated utility knives on sale as well as a special Gourmet series carving knife set for only $49.95! The Wusthof Classic serrated utility knife is $49.95 and the Ikon serrated utility knife is only $69.95. Read on for more information about these knives and the carving set! [Read more…]

What foods are on your plate this Thanksgiving?

Here in the office at MetroKitchen there are a handful of people from different cultural backgrounds and we all have different ideas about what’s on the ideal Thanksgiving menu. From the ingredients in Turkey stuffing to a preference of canned or home-made cranberry sauce, we have covered nearly all of the Thanksgiving topics among one another. What do you think, though? Let us know in the comments section below and read on to see some of the topics we have discussed! [Read more…]

Edgeware Electric & Manual Knife Sharpeners Guide

Edgeware SM-50142 Ceramic Edge Gourmet model
Edgeware SM-50142 Ceramic Edge Gourmet Model

Join us this evening, November 12th 2012 for an Edgeware Twitter party between 8 PM – 9 PM eastern.  Earn prizes and also save 10% off Edgeware knife sharpeners using the code “KITCHENSKILLZ” today only!

Edgeware electric and manual knife sharpeners use the most modern materials and designs for optimal sharpening. In this blog I’ll go over the most important benefits of the different Edgeware sharpeners that we carry and explain how they can help you keep your cutlery working perfectly.

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