Cooking is not just about mixing ingredients and processing them on the fire. In the culinary world, there are many terms used to describe certain cooking techniques and processes. For those of you who love cooking or are learning, understanding these terms will be helpful! Here are some frequently used cooking terms:
1. Blanching
Blanching is the process of boiling food ingredients, usually vegetables, for a short time and then immediately soaking them in ice water. Generally, blanching is used to preserve vegetables or fruit so that they remain fresh and to remove the fishy smell in animal proteins such as meat. This cooking method can also maintain the nutrition, color and texture of the food ingredients. When carrying out this method, you also need to pay attention to the duration of boiling, because each food ingredient has a different texture.
2. Saute
Saute or sauteing is a quick cooking technique using a small amount of oil and high heat that is usually used for seasoning. This method is often used for Chinese cuisine, and is also used as a finishing technique for vegetables. The cooking utensil used in this technique is usually a flat pan, also known as a wok. The hot oil will help to coat the food, causing it to brown.
3. Steaming
Steaming is a cooking technique that involves cooking food using hot steam from boiling water. The tool used can be a steamer. Cooking this way is also healthier because it does not require oil or fat and the nutrients are still maintained, such as cooking dim sum, fish, and vegetables.
4. Marinating
Marinating technique is the process of soaking food ingredients, especially meat or chicken in a mixture of seasonings and liquids, such as soy sauce or spices for a long time to give more flavor before the food is cooked. In addition, another function of the marinating technique in cooking is to preserve food ingredients in a short time and to tenderize meat.
5. Simmering
The term simmering in cooking refers to a method that involves slowly heating food over medium heat until it reaches the boiling point. This is done without generating large and excessive bubbles like when we cook by boiling. With the simmering technique, a rich flavor with a creamy texture is achieved. This method is commonly used for cooking curries, coconut milk, and broths.
6. Poaching
Poaching can be explained as the process of boiling food in water or another type of liquid at the right temperature so that its nutritional content is well preserved. This method is often found to process eggs, as well as chicken or fish to produce a soft and delicious texture. However, when compared to other cooking techniques, poaching is quite difficult and takes time to master.
7. Deep Fry
Deep fry potato
This term is probably one of the most widely recognized. The deep fry method refers to a way of cooking by frying food using more oil than the food being cooked, so that the food is thoroughly submerged in oil. The hot oil will make the outer layer of the food cook instantly, resulting in a crispy outside and soft inside. One example of food that is usually prepared using this method is French fries, which can be found in fast food restaurants.
8. Caramelizing
A cooking technique that involves heating sugar or other ingredients until they turn brown and produce a distinctive sweet taste. This method is commonly used in caramelizing recipes to add a touch of sweetness to foods such as fruits and sauces.
By understanding these terms, you can be more confident when cooking and experimenting in the kitchen. Don’t hesitate to try different cooking techniques to make your dishes even tastier and more varied!
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