It happens to everyone — there’s information you’re dying to know but were afraid to ask. If you have that problem with cooking, and you won’t ask because you fear the questions are too basic, look no further! This section will help you out. I’ll continue updating this page based on readers’ inquiries.
Be sure to add your burning question in the comments section below and check back often for new info.
First, a few techniques and terms:
chiffonade To cut fresh herbs or other leafy vegetables into thin strips by stacking leaves tightly, rolling, and slicing with a sharp knife.
chop* Using quick, heavy blows of a knife or cleaver to cut food into bite-size (or smaller) pieces. A food processor may also be used to “chop” food. Chopped food is more coarsely cut than minced food.
dice* To cut food into tiny (about 1/8- to 1/4-inch) cubes.
fold * A technique used to gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture (such as whipped cream or custard). The lighter mixture is placed on top of the heavier one in a large bowl. Starting at the back of the bowl, a rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side. The bowl is rotated a quarter turn with each series of strokes. This down-across-up-and-over motion gently turns the mixtures over on top of each other, combining them in the process.
mince* To cut food into very small pieces. Minced food is in smaller pieces than chopped food.
saucepan A small- to medium-sized cooking pot with high sides. These usually come with a fitted lid, though high-end companies often sell their pans and lids separately.
saute To cook food over medium to high heat, stirring or agitating often.
simmer* To cook food gently in liquid at a temperature (about 185°F) low enough that tiny bubbles just begin to break the surface.
skillet (frying pan) A wide, shallow pan used for sauteing, making pancakes or French toast, or frying in small amounts of oil.
And now onto quantities you may have wondered about, with some of their known aliases.
Have you been mystified by other terms or quantities? Leave a comment and I’ll look into it for you!