Consuming a lot of highly processed, pre-prepared foods has been associated with higher risk for health problems, including cardiovascular disease, diabetes, cognitive decline, stroke and, in the case of processed meats, cancer. Cooking at home from minimally processed (fresh, frozen, or low-sodium canned) ingredients is far better for your health. But what are you to do if you’re not comfortable in the kitchen? Whether you want to learn to follow basic recipes or are ready to step up your game to more complex endeavors, becoming familiar with common cooking terms (and the science behind them) will help.
Size Matters. The size of the ingredients affects the cooking time, flavor, convenience, and appearance of the final dish. If pieces are bigger than the recipe calls for, they may not cook all the way through in the time allotted; if they are too small, they may cook too quickly and become mushy, dried out, or burnt. Chunks of strong-tasting ingredients like garlic will add a powerful kick of flavor to an individual bite, while mincing will spread the flavor throughout the dish. Large pieces of food will need to be cut at mealtime, while bite-sized and smaller will not.
Having a relatively consistent size range is usually more important than the shape of the pieces. Common terms include:
➧ Bias: To cut food (generally vegetables) at an angle. This increases the surface area of the food for more browning and faster cooking time.
➧ Bite-sized: Just small enough to be eaten without cutting.
➧ Carve: To cut food into slices (usually applied to meat).
➧ Chop: To cut food into non-uniform pieces (1/2 to 1/3 inch is common). A rough chop is larger.
➧ Chunk: To cut food into large pieces.
➧ Cube: To cut into three-dimensional squares.
➧ Dice: To cut food into very small (1/8 to ¼-inch) relatively uniform cubes. Finely diced is smaller, but larger than minced (see below).
➧ Grate: To reduce a food to small shreds by rubbing it on a grater.
➧ Matchstick: To cut food into thin strips that are about the size of a match.
➧ Mince: To chop food into relatively uniform tiny pieces.
➧ Pare: To cut off a thin layer of skin on the surface of a fruit or vegetable.
➧ Purée: To mash, grind, or blend food until it becomes thick, smooth, and relatively liquid.
➧ Shave: To slice a very thin layer.
➧ Shred: To cut or pull into narrow strips.
➧ Slice: To cut into thin, flat pieces, or to cut through.
➧ Sliver: To cut food into long, thin strips (longer than matchsticks).
➧ Snip: To cut food (such as chives or scallions) into small, uniform pieces, usually with a scissors or kitchen shears.
➧ Zest: Use a zester or paring knife to remove the outer, colored layer of a citrus fruit.
The size of ingredients impacts appearance, texture, and cooking time.
Wet Heat, Dry Heat. The heat used to cook food can be either wet or dry (see below for examples of each). Like the name implies, wet (or moist) heat requires hot liquid or steam. It is good for softening tough cuts of meat like a beef chuck or brisket or fibrous plants like collard greens or beans. Cooking with wet heat typically requires a lower temperature over a longer cooking time than dry methods. The pot or pan is kept covered to retain the moisture. The end result should be a tender, moist food.
➧ Blanch: To scald vegetables in boiling water or steam for a short time.
➧ Boil: To cook in water that has reached 212°F.
➧ Braise: Browning cut pieces of meat or vegetables and then gently simmering in a small amount of liquid in a covered pan until very tender.
➧ En papillote: Food (usually fish or vegetables) is baked in a pouch made of foil or parchment paper.
➧ Poach: To cook at a low temperature in liquid. May be shallow or submerged.
➧ Pot roast: A combination method in which whole meats are first browned using dry heat and then cooked in liquid.
➧ Simmer: To cook in liquid that is just below boiling. Bubbles should form, but not burst.
➧ Slow cook: To cook for a long time at a low heat (often uses a crockpot or Instapot).
➧ Sous vide: Vacuum-sealing foods in airtight bags and then simmering in water at a constant temperature.
➧ Steam: To cook food on a rack or in a steamer over a pot of boiling liquid, typically covered to retain the steam.
➧ Stew: To cook food in liquid, covered, over a low heat.
Dry heat cooking methods involve the circulation of hot air around the food (like in an oven) or direct contact with a hot pan or grill (typically with some type of fat to transfer the heat). The high temperatures used promote the caramelization of sugars on the surface of the food, which creates a flavorful brown crust.
➧ Air fry: More similar to baking then frying, air-frying crisps food by circulating high heat around the food with a fan.
➧ Bake: To cook food with dry heat in an oven.
➧ Broil: To cook by exposure to direct, intense radiant heat. Most oven’s broil setting is 500°F to 550°F. Food must be placed close to the heating element (usually on the top rack of the oven).
➧ Fry: To cook food in hot oil over medium to high heat until brown and crisp.
➧ Grill: To cook food on a grate over hot coals or a flame.
➧ Roast: To cook a large piece of meat or poultry or oiled vegetables, uncovered, using high heat in an oven.
➧ Sauté/Pan-fry: To cook food on the stove in a small amount of fat over relatively high heat.
➧ Sear: To form a golden crust on meat by cooking it in butter or oil in a heavy skillet over high heat.
➧ Stir-fry: To cook small pieces of food quickly over a high heat on the stove, stirring constantly, using a relatively small amount of fat or liquid.
➧ Sweat: To cook vegetables over low heat in a covered pan until beads of moisture begin to appear on the surface and they begin to brown.
Batters and Baking. When cooking baked goods (like breads, cakes, and cookies), you typically want the batter or dough to rise. Yeast is one way of achieving this: the microorganisms feed on sugar and release carbon dioxide that creates air bubbles. Baking soda gives off gas bubbles of carbon dioxide when exposed to acid (like vinegar, citrus juice, buttermilk, yogurt, or cream of tartar). Baking powder contains both a base and an acid, so the addition of any liquid, acidic or not, will activate it. Incorporating air in the batter also helps create a light, fluffy texture. Regardless of the leavening method, heat supports proper rising.
How much you knead, mix, or beat dough and batter affects rising and texture.
Gluten is a protein found in wheat, rye, and barley that is important to rising and texture (which is why it can be tricky to get the texture of gluten-free products right). Kneading and beating stretch the gluten and cause the proteins to line up and form a matrix that traps air.
Using the wrong mixing method could mean you incorporate too little air in
➧ Keep it Simple. Recipes do not have to be complicated or time-consuming. Look for basic ingredients, few steps, and short prep times.
➧ Use Shortcuts. Pre-cut frozen vegetables are a great timesaver. Pre-cut fresh ingredients are often available, too, but are more expensive than whole.
➧ Batch Cook. Cook less often by making enough for multiple meals. Freeze extra in small portions or use for lunch the next day.
➧ Slow Cook. If you’re pressed for time or enjoy the result of slow cooking, use recipes developed for crockpots and Instapots. Throw the ingredients in in the morning and come home to a finished meal.
➧ Know Your Terms. For the best outcome, make sure you understand what the recipe is asking you to do.
➧ Beat: To stir rapidly up-and-down and side-to-side with a spoon, fork, whisk, or mixer in order to combine ingredients and incorporate air into the mixture.
➧ Blend: To thoroughly combine two or more ingredients with a blender, mixer, or by hand with a whisk or fork.
➧ Cream: To thoroughly mix butter, margarine or shortening and sugar together until the mixture is pale and fluffy. (A hand or stand mixer works best.)
➧ Fold/Fold in: To gently incorporate light, air-filled ingredients into a heavier mixture using a gentle over-and-under motion. Typically done by hand to avoid overmixing when ingredients are mixed with whipped egg whites.
➧ Froth: To beat until bubbles or foam form on the surface.
➧ Knead: To work a dough by stretching, folding, and pushing, usually with your hands, to develop the gluten.
➧ Pulse: To repeatedly turn a food processor or blender on and off quickly.
➧ Whip/Whisk: To beat food with a whisk or mixer in order to incorporate air and build volume. Overworking the ingredients can lead to a loss of air.
Cooking does not need to be complicated or time consuming (see Take Charge! for more information). Understanding the “why” and “how” behind the instructions can make execution easier. Happy home cooking!