Lecture 101 – Do You speak kitchen?

The following is my biggest problem. I am a beginner chef, (funny that I call myself chef, but let’s be optimistic for the future) who decided that will teach herself how to cook. So simple Saturday afternoon…I am watching cooking channels. Oh those kitchens always look amazing…they all have kitchen islands in it…I love them and I want one, but right now my whole kitchen is as big as a smaller kitchen island. So I am watching the show. She is nice, explains easily what she is going to make and actually how easy it is (they always say it’s easy). She starts, I keep up….still keeping up, aaand I lost it. My general problem is not the usual one. I am not trying to follow her while she is making it and complaining that it is not 5 mins but rather 55. No. My problem is that I am not familiar with the expressions, definitions of culinary words, name of the different techniques, moves…etc. in English. So usually unknown words jumping here and there, but I am concentrating because the photos look so great, they make you think that if the photos look that good how awesome the food must taste.

So this post is to people whose first language is not English and to people whose first language is English but still not sure what is what in the culinary world. As a beginner I find it important, so several similar posts will follow. Let’s start from A-K:

  • Al dente: I like this phrase and already used it in my previous Three words that match: pasta, besamel and cherry tomato post . It’s Italian and means “to the tooth”. Means that you cook the foods (usually pasta) until it still has some resistance, tender but a bit chewy, not too soft. So pastas should be cooked al dente.
  • Baste: put fat or juices over (usually) meat while cooking or baking it. Especially essential when you cook with dry heat, for example oven roasting or grilling.
  • Batter: it is a mixture consisting mainly flour, egg and thin enough to pour…and tastes amazing:)

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