Cooking Terms
P thru Z

Poach/Poaching: The principle of poaching never varies. The heat source is a liquid just under the boiling point and a distinguishing feature of the process is the basting and self-basting which is constant during the cooking process. When an egg is properly poached, it is floated on simmering water and then either basted with this simmering liquid or covered with a lid, so that steam accumulates to perform a self-basting action. Because the egg cooks in just a few minutes, the lid does not allow the formation of excess steam.

Stir: To combine ingredients with circular or figure-eight motion until of uniform consistency. All stirring should be done with a wooden spoon, metal extracts juices.

Simmer/Simmering: To cook in liquid just below the boiling point. Simmering protects fragile foods and tenderizes tough ones. When food is simmering, bubbles come gently to the surface and barely seem to break. It is the heat best used in cooking, uncovered, for soups and, covered, for stews.

Supper: The evening meal especially when dinner is taken at midday or a light meal served late in the evening.

Whip: To beat rapidly on order to incorporate air.

Zest: The colored portion of skin (peel) usually from oranges, lemons, tangerines and limes. The white beneath the peel is bitter. These rinds are more intense in flavor than juice because of their heavy oil concentration. Fold them into icing, for instance, when the major beating is over. Only fresh rinds and juices hold the really magic seasoning power. One teaspoon dried zest = 1 teaspoon freshly ground zest.

Terms A to B - Terms C to E - Terms F to 0

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