Cooking techniques, in plain words

What it means to fold, temper, deglaze or proof, and how to do it: 71 techniques, each with short steps, how you know it's done, the usual mistakes and the safety notes that matter. Text only, written by our kitchen.

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Knife work

• ChopCut food into bite-size pieces that don't have to match exactly.In 12 recipes
• DiceCut food into even little cubes so it cooks evenly and looks neat.In 2 recipes
• MinceChop food as finely as you can, almost to a paste, so its flavor spreads through the dish.
• SliceCut food into flat pieces of the same thickness.In 37 recipes
• JulienneCut food into thin matchsticks, about ⅛ inch thick and 2 to 3 inches long.
• ChiffonadeCut basil, mint or leafy greens into thin ribbons.
• GrateRub food over sharp holes to shred it into fine or coarse bits.In 7 recipes
• ZestScrape off just the thin, colored outer skin of a citrus fruit, where the fragrant oils are.In 3 recipes
• ShredPull cooked meat (or cabbage and other vegetables) into thin strands.In 10 recipes
• Smash garlicFlatten a garlic clove with the side of a knife to loosen the skin and release its flavor.
• ScoreMake shallow cuts in the surface of food so it cooks evenly, opens neatly or takes in flavor.In 1 recipe
• Pound thinFlatten meat to an even thickness so it cooks quickly and evenly.In 5 recipes
• CarveCut a cooked roast or bird into neat slices to serve.In 2 recipes

Heat

• SautéCook small pieces of food quickly in a little fat over fairly high heat, stirring now and then.
• Sweat (vs. sauté)Cook vegetables gently in a little fat so they soften and turn sweet without browning. Sautéing uses higher heat to brown them.In 1 recipe
• SearBrown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust.In 9 recipes
• BrownCook food in a hot pan until its surface turns brown, which adds rich, roasted flavor.In 32 recipes
• Stir-fryCook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp.In 4 recipes
• Pan-fryCook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust.In 7 recipes
• Deep-fryCook food fully under hot oil so it turns crisp all over.In 1 recipe
• RoastCook food uncovered in a hot oven so the outside browns while the inside cooks through.In 21 recipes
• BroilCook or brown food with strong heat from the top of the oven, like an upside-down grill.In 14 recipes
• GrillCook food on a rack over an open fire or burner so it picks up char and smoky flavor.In 6 recipes
• BraiseBrown food, then cook it slowly, covered, partly submerged in liquid until it is very tender.In 5 recipes
• SimmerCook liquid just below a boil, with small bubbles breaking the surface now and then.In 94 recipes
• BoilHeat liquid until big bubbles rise and break all over the surface.In 76 recipes
• BlanchCook vegetables briefly in boiling water, then chill them in ice water so they stay bright and crisp.In 1 recipe
• ParboilBoil food until it is partly cooked, so it finishes faster another way (roasting, grilling, frying).
• PoachCook food gently in liquid that is hot but not bubbling, so it stays tender and moist.
• SteamCook food above simmering water in a covered pot, so it cooks gently and keeps its color.In 1 recipe
• ToastHeat nuts, seeds, spices or bread crumbs in a dry pan or oven until fragrant and lightly browned.In 15 recipes
• CaramelizeCook food until its natural sugars brown into deep, sweet, nutty flavor.In 2 recipes
• RenderCook fatty meat slowly so the fat melts out, leaving it crisp and the fat ready for cooking.In 1 recipe
• BasteSpoon hot butter, fat or juices over food as it cooks to add flavor and help it brown.
• RestLeave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it.In 62 recipes

Baking

• FoldCombine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy.In 27 recipes
• Cream butter and sugarBeat soft butter with sugar until pale and fluffy, trapping air that helps cakes and cookies rise.In 10 recipes
• KneadWork bread dough by pressing, folding and turning it to build the gluten that gives bread its chew.In 9 recipes
• Proof (let rise)Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows.In 11 recipes
• Cut in butterBreak cold butter into the flour in small pieces, for flaky biscuits, scones and pie crust.In 10 recipes
• Rub in butterRub cold butter (or citrus zest) into flour or sugar with your fingertips.
• SiftPass dry ingredients through a fine sieve to break up lumps and mix them evenly.In 4 recipes
• CrimpPress the edge of a pie crust or pastry into a pattern that seals it and looks finished.In 9 recipes
• Egg washA beaten egg (sometimes with water or milk) brushed on dough so it bakes golden and shiny.In 6 recipes
• Grease and flour a panCoat a pan with fat (and sometimes flour) so baked goods release cleanly.In 23 recipes
• Line a panCover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily.In 70 recipes
• Blind bakeBake a pie crust empty, weighted down, before it gets its filling, so it stays crisp.In 1 recipe
• Toothpick testA quick way to tell if a cake, quick bread or brownie is baked through.In 17 recipes
• Water bath (bain-marie)Set a dish of custard or cheesecake in a larger pan of hot water so it bakes gently and evenly.
• Letter fold (layers)Fold dough over itself in thirds, like a letter, to stack layers of butter and dough for flaky biscuits and pastry.In 1 recipe

Eggs and dairy

• WhiskBeat ingredients with a whisk to mix them smoothly or to add air.In 114 recipes
• BeatMix hard and fast, by hand or with a mixer, to blend ingredients fully and add air.In 31 recipes
• Whip creamBeat cold cream (or egg whites) until it holds air and thickens.In 1 recipe
• Soft and stiff peaksHow whipped cream and beaten egg whites look as they firm up, judged by lifting the beaters.In 2 recipes
• Temper eggsWarm eggs gradually with a little hot liquid before adding them to the pot, so they thicken instead of scrambling. The same trick keeps sour cream and yogurt from curdling.In 1 recipe
• Separate eggsSplit eggs into whites and yolks without letting any yolk get into the whites.
• Brown butterCook butter past melting until the milk solids toast and it smells nutty.In 2 recipes
• Melt chocolateMelt chocolate gently so it stays smooth and glossy instead of burning or seizing.
• Keep sauces from curdlingStop milk, cream, sour cream or eggs from separating into grainy bits in a hot or acidic dish.In 6 recipes

Sauces

• DeglazePour liquid into a hot pan and scrape up the browned bits stuck to the bottom, which hold a lot of flavor.In 18 recipes
• ReduceSimmer a liquid uncovered so water steams off and the flavor and body get stronger.In 10 recipes
• RouxFlour cooked in an equal amount of fat, used to thicken sauces, gravies and soups.In 1 recipe
• Cornstarch slurryCornstarch stirred into cold liquid, then added to a hot sauce to thicken it.In 3 recipes
• EmulsifyWhisk oil and a watery liquid (vinegar, lemon, pasta water) into a smooth, creamy mix that doesn't split.In 4 recipes
• StrainPour food through a strainer to separate the liquid from the solids, or to make a sauce smooth.In 4 recipes
• Season to tasteAdd salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself.In 43 recipes
• GlazeCoat food with a thin, shiny layer: a reduced sauce on meat or vegetables, or a sugar icing on baked goods.In 1 recipe
• Bloom spicesCook ground spices briefly in hot fat to wake up their flavor before adding liquid. (Blooming gelatin means soaking it in cold water first.)In 1 recipe
• Steep (infuse)Soak tea, herbs or spices in hot liquid, then remove them, so the liquid takes on their flavor.In 1 recipe
• MarinateSoak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy).In 6 recipes
• Coat the back of a spoonA simple test for when a sauce or custard has thickened enough.In 8 recipes

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