You will find these cooking techniques in many recipes, and hopefully with these simple definitions, you will expand your cooking repertoire.
1. al dente: This is a term used to describe the "doneness" of pasta. Pasta should be cooked "al dente" which is firm to the bite. Taste the pasta as it is cooking, and aim for pasta that is tender but not mushy, firm but not hard, chewy but not crunchy. The pasta will continue to retain heat and cook a little after it is drained. Al dente is the perfect texture for any sauce you wish to add.
Pizza Pan
2. baste: To spoon, brush or drizzle food with butter, sauce, pan juices or other liquid as it cooks. You can use a bulb baster, spoon or brush.
3. blanch: To immerse in rapidly boiling water and allow to cook slightly, usually until a vegetable turns a bright color of itself.
4. blind bake: To precook pie crusts before filling them to ensure thorough cooking and to control shrinking. This method could also be used for pizza crusts before they are topped.
5. braise: To cook food, first by browning in a little oil or butter, and then adding liquid to pan, cover, and finish cooking over low heat.
6. caramelize: To slowly dissolve sugar - white or brown - in a small amount of water over low heat, resulting in a syrup. When caramelizing nuts, just add sugar alone with nuts over low heat.
7. deglaze: This process is used to make a sauce from the tasty bits left in the pan after sauteeing or roasting. Add a liquid, wine, broth, lemon juice, other fruit juice, or cream to pan and reduce to desired consistency.
8. roux: A roux is a thick sauce made from combining flour and butter over heat, then adding a liquid. It is used as a thickening agent or beginning of a soup base.
9. saute: To saute means to cook food in a hot pan with a fat; usually oil or butter. This technique is best used when meat is no thicker than 1/4 inch.
10. sear: To cook meat quickly over intense heat, usually in a skillet to form a crust. This is done before roasting meat.
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Wilton Nonstick Pizza Pan Overview
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