Cooking techniques

Short how-tos for the words recipes use. Recipes and cooking mode link here when a step uses one. For conversions and calculators, see kitchen tools.

50 techniques

• DiceCut food into small, even cubes so it cooks at the same rate.Knife work

• MinceChop very finely, into pieces smaller than a dice.Knife work

• ChopCut into rough pieces; size matters more than shape.Knife work

• JulienneCut into thin matchsticks.Knife work

• ChiffonadeSlice leafy herbs or greens into thin ribbons.Knife work

• ZestRemove the colored outer skin of citrus, which carries the flavor oils.Knife work

• ButterflySplit a thick cut almost through and open it like a book so it cooks faster and evenly.Knife work

• SauteCook quickly in a little fat over fairly high heat, moving the food often.Stovetop

• SearBrown the surface over high heat to build flavor.Stovetop

• SweatCook vegetables gently in fat until soft and translucent, without browning.Stovetop

• CaramelizeCook slowly until the natural sugars turn deep golden and sweet.Stovetop

• Stir-fryCook small pieces very fast over high heat, stirring constantly.Stovetop

• Pan-fryCook in a shallow layer of hot fat, turning once.Stovetop

• Deep-fryCook submerged in hot oil for a crisp outside.Stovetop

• DeglazeLoosen the browned bits stuck to a pan with liquid to make a sauce.Stovetop

• ReduceBoil or simmer a liquid uncovered so water evaporates and the flavor concentrates.Stovetop

• Toast spices and nutsHeat dry spices, nuts or seeds briefly to wake up their flavor.Stovetop

• RenderMelt the fat out of meat slowly so the meat crisps and the fat can be used for cooking.Stovetop

• RoastCook uncovered in a hot oven so the outside browns.Oven

• Broil (grill)Cook close under the oven's top heat for fast browning.Oven

• Blind bakeBake a pastry case empty so it stays crisp under a wet filling.Oven

• BraiseBrown, then cook slowly in a little liquid with the lid on until tender.Oven

• Rest meatLet cooked meat sit before cutting so the juices stay in.Oven

• BasteSpoon fat or pan juices over food as it cooks to add flavor and color.Oven

• SimmerCook in liquid just below a boil, with small bubbles breaking gently.Wet cooking

• BoilCook in liquid at a full, rolling bubble.Wet cooking

• BlanchBoil briefly, then chill in ice water to set color and stop the cooking.Wet cooking

• PoachCook gently in barely moving liquid.Wet cooking

• SteamCook over boiling water, not in it.Wet cooking

• ParboilPartly cook in boiling water before finishing another way.Wet cooking

• MarinateSoak food in a seasoned liquid before cooking to add flavor.Wet cooking

• BrineSoak in salted water, or rub with salt ahead of time, so meat stays juicy and seasoned through.Wet cooking

• Cream butter and sugarBeat soft butter with sugar until pale and fluffy to trap air.Baking

• FoldCombine a light mixture with a heavier one gently, keeping the air in.Baking

• KneadWork dough to develop the gluten that gives bread its chew.Baking

• Proof (rise)Leave yeast dough to rise until puffy.Baking

• Whip to peaksBeat cream or egg whites until they hold their shape.Baking

• Temper eggsWarm eggs gradually with hot liquid so they thicken a sauce instead of scrambling.Baking

• Cut in butterWork cold fat into flour in small pieces for flaky pastry and biscuits.Baking

• SiftPass dry ingredients through a sieve to remove lumps and add air.Baking

• Water bath (bain-marie)Bake a delicate dish sitting in hot water so it cooks gently and evenly.Baking

• Double boilerMelt or cook over steam so delicate foods like chocolate do not scorch.Baking

• Make a rouxCook equal parts fat and flour as a thickener for sauces and gravies.Sauces

• Thicken with a slurryStir starch into cold liquid, then add it to a hot sauce to thicken without lumps.Sauces

• EmulsifyCombine oil and a watery liquid into a smooth sauce that does not separate.Sauces

• Finish with butterSwirl cold butter into a sauce off the heat for gloss and body.Sauces

• Mise en placeMeasure, chop and set out everything before you start cooking.Preparation

• Season to tasteAdjust salt, acid and heat at the end, tasting as you go.Preparation

• BloomSoften gelatin in cold liquid, or warm spices in fat, before using them.Preparation

• Bring to room temperatureTake ingredients out of the fridge ahead so they mix and cook evenly.Preparation