Culinary Techniques Vocabulary

to cook quickly in a small amount of fat over high heat

“Sauté the onions until translucent.”

to cook slowly in liquid in a covered pot

“Braise the short ribs until tender.”

to cut into thin, uniform strips

“Julienne the carrots for the salad.”

to briefly boil then plunge into ice water

“Blanch the vegetables to preserve their color.”

to add liquid to a hot pan to dissolve browned bits

“Deglaze with wine to make the sauce.”

to combine two liquids that don't normally mix

“Emulsify the oil and vinegar for vinaigrette.”

to ignite alcohol in a dish for flavor and presentation

“The chef flambéed the crêpes tableside.”

to simmer a liquid to concentrate its flavor

“Reduce the sauce by half.”

to cook sugar until it browns

“Caramelize the onions for sweetness.”

to preserve food with salt, sugar, or smoke

“The salmon was cured with salt and dill.”