Serves: 5

WHEN COOKING

Baste: Spoon a flavoring ingredient over food during cooking period.
Blanch: Place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin.
Blend: Mix thoroughly two or more ingredients.
Boil: Heat until bubbles rise continuously and break on the surface of the liquid.
Broil: Cook by exposing the food directly to the heat.
Brown: Cook until food changes color.
Cool: Allow to come to room temperature.
Dredge: Coat an item with dry ingredients such as flour.
Dust: Sprinkle an item with flour or sugar.
Garnish: Decorate a dish with an item to improve its look.
Glaze: Coat or cover an item with a glossy coating.
Par-Broil: To partially cook in boiling water.
Reduce: Concentrate a liquid by simmering for a long time.
Sauté: Cook in small amount stirring occasionally, until tender.
Scald: Heat milk or cream just below the boiling point until a scum forms on the surface.
Score: Mark the surface of certain foods with shallow slits.
Sear: Scorch or char the surface of meat quickly, sealing in the juices.
Steep: Soak in a hot liquid to extract flavor and color or to soften.
Marinate: Let food stand in liquid that will add flavor or tenderize.
Poach: Cook in water that bubbles only slightly.
Scald: Heat to just below boiling point. Tiny bubbles form at edge.
Simmer: Cook in liquid just below the boiling point. Bubbles form slowly and collapse below the surface.
Toast: Brown in oven or toaster.

More Recipes from the Cook'n Low Carb Cookbook:
Terms To Know: When cooking
Terms to Know: When combining ingredients
Terms to Know: When preparing ingredients