Miso - A Japanese fermented soybean paste used in cooking.
Stir - To move foods around with a spoon in a circular motion. Stirring is done to move foods when cooking. It is also used to cool foods after cooking. Most importantly, if a recipes calls for stirring to combine foods, such as a batter, before cooking, it usually means to gently mix just until well combined, as opposed to beating, which takes more strokes.
Masala - A spice mixture used in Indian cooking that can include mace, coriander, and cardamom.
Gumbo - A thick stew made with vegetables and meats that originated in New Orleans
Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly. In larger cuts, it is sliced in increments from middle to either side, and the flaps are opened like the pages of a book.
Baking Soda - A leavener, also known as bicarbonate of soda, that is used in breads and cakes. Baking soda can also be used to neutralize the acidity in certain dishes
Cream - To beat an ingredient or ingredients with a spoon or beaters until light and fluffy. Most often used in reference to butter or shortening, with or without sugar, in baking recipes.
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.
