Glossary

Carry over cooking: This is when the food item continues to cook after it has been removed from the heat source, e.g. oven.  The food is so hot that the heat remaining on the food continues to cook the food item.

Deglaze: Using a liquid to clean the bottom of the pan that was used for cooking.  Scraping up the bits on the bottom of the pan, or fond, to include extra flavor in the sauce.

Fond: The bits on the bottom of the pan to be scraped up during deglazing of the pan. 

Gentle Boil: A little more than a simmer and a little less than a rolling boil.  Bigger bubbles coming to the surface but not making a big pop when they reach the surface.

Instant Pot Lid Holder:

Instant Pot Liner: The small pot that goes inside the Instant Pot.

Instant Pot Valve – Sealing:

Instant Pot Trivet:

Instant Pot Valve – Venting

Mesh Strainer:

Nappe: The consistency of the sauce or soup that you’re working on.  Using a spoon, dip it into the sauce or soup and turn it over, the speed at which it flows off the back of the spoon is the nappe (nap-ay).  A thicker sauce such as alfredo sauce will have more nappe than chicken and rice soup.

Rest: Allowing the meat to sit on the countertop after removing from the heat source, e.g. oven.  This allows the juices to flow from the edges of the meat to the center and get evenly distributed.

Rolling boil: Big bubbles coming to the surface quickly and frequently, making a big pop when they reach the surface.

Reynolds Release: Reynolds Wrap® non-stick is a tin foil product that I love Love LOVE.  Just a reminder, there are no paid advertisements here, or kickbacks, or anything.  I just talk about products I enjoy.  Anyone who comes into my kitchen has to hear me talk about this stuff.  It’s GREAT!  Even the stickiest stuff, like my granola doesn’t stand a chance against this product.  And clean up is so easy!

Roux: A French word that is pronounced “Roo” as in, short for kangaroo.  This is a classic thickening agent, typically equal parts fat and flour.  The most common example is melted butter and all-purpose flour.  Usually, the roux is cooked before being added to the food that will be thickened.  e.g., roux will have the butter melted, then the flour added, then cooked for about three minutes before being tempered into chowder.  Avoid putting the roux into soup or sauce without tempering, you’ll end up with lumps and globs. 

Simmer: When the bubbles are spread apart and coming to the surface slowly in small batches.

Temper: This methodology is the slow mixing of two food products together.  Typically raw egg is tempered into hot liquid so that it does not curdle.  Another food that is tempered is roux into chowder or sauce.  Tempering is done by taking a small bit of the hot liquid and slowly adding it to the cold food in small proportions.  For example, taking about ¼ cup of chowder broth and mixing it with the roux for a recipe until the two are well mixed.  Then add another ¼ cup of chowder broth and mix.  Continue until the roux is slightly brothy.  Now do the reverse.  Add ¼ cup of the roux mix at a time to the chowder until all of the roux mix is incorporated or until the preferred consistency is reached. 

Toasting your own seeds or nuts: Almonds, sesame seeds, etc. can be toasted easily at home.  Using a sauté pan, add the seeds or nuts to the pan over medium to medium high heat.  This must be watched carefully so they don’t burn.  Using a spatula or wooden spoon frequently and thoroughly stir the seeds or nuts.  Once you can smell them begin to have a nutty scent or they begin to brown remove them from the heat.  They will continue to cook a bit so don’t let them get too brown.

Vidalia Onion Wizard Chopper: This is, yet again, NOT an advertisement.  This is just a great product.  The Vidalia Onion Wizard chopper is such a handy tool.  The version I have is well loved and holds up to my weekly use.  The ½ inch and ¼ inch dice are perfect for most of the recipes on this website.