Aioli - A simple mixture of garlic and maynaise.
Dust - To sprinkle lightly before or after cooking with dry ingredients, such as flour, granulated or confectioner's sugar or spices.
Dutch Oven - Large deep pots that are covered with a tight-fitting lid.
Proof - To activate yeast, or other leavening agent, before using in a recipe. The yeast is normally added to a liquid, possibly mixed with sugar, and allowed to set a given amount of time until it bubbles. If it doesn't bubble, it is old and should be discarded.
Paella - A dish from Spain that is made with rice, saf
Al Dente - Literally, "to the tooth" in Italian. Foods cooked to the point that there is still some resistence; tender, but slightly chewy. Used mostly in reference to pasta, which should be cooked al dente, no softer, for most recipes.
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
Beat - To mix thoroughly with a spoon, whisk or beaters until well-combined and very smooth.
Baste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.
Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
Gherkin - Very young pickling cucumbers that are packed in brine.
Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.
Reconstitute - To restore condensed or concentrated foods to their original strength with the addition of liquid, usually water.
Steam - A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. Steaming is a good alternative to boiling because none of the nutrients or flavor is lost in the liquid.
