Glossary
- Al denté
- From the Italian translation "to the teeth." This is usually refering to pasta, this means to cook it until it is soft enough to eat, but is not overcooked.
- Baste
- To repeatedly moisten food as it cooks with the fat drippings or cooking juices in the bottom of the pan. This can be done with a spoon, brush, or baster. This is done to prevent foods from drying out and adds color and flavor.
- Dice
- To cut food into tiny cubes (about 1/8- to 1/4-inch).
- Drain
- Pour off fat or liquid from food. Can be done with a loosely fitted lid to the pot, a strainer or a colander.
- Dutch Oven
- A large heavy metal cooking pot, usually made from cast iron, with a tight-fitting lid. The pot and lid were originally designed to be placed into the the fire with coals placed on the lid in order to cook the foods inside. Modern versions may be made from aluminum, have flat or rounded bottoms, and can be used on the stovetop, in the oven, or over an open fire.
- Fillet
- To debone. A cut of meat or fish without bones.
- Grill / Grilling
- The process of cooking food on a grill over hot coals, gas flames or other heat source. The intense heat seals in the juices and adds a tasty crusty layer.
- Mince
- To cut food into very tiny pieces - smaller than diced food.
- Simmer
- To cook food in liquid just below the boiling point. The heat should be low enough so that small bubbles just barely break the surface.
