12 Common Culinary Terms and Meanings That Anyone With an Interesting Kitchen Should Know
Let's take everyone who has an interest in the kitchen, who is in a recipe he reads, and who wants to learn every term he knows, and perhaps most importantly, wants to prepare much more delicious food than they always do.
Today we will talk about kitchen terms that you may hear frequently but do not know exactly what they are, and perhaps you want to learn how to apply them. After discovering these terms and their applications, we are sure that all the dishes and desserts you make will be legendary!
Let's get to know those culinary terms that will make you the chef of your kitchen.
Originally called "mise en place" in French and translated phonetically in our language as "mizanplas", this term is briefly defined as putting everything in its proper place. In other words, before you start preparing a meal, it means that you have completed your layout if you make and prepare all the materials, tools and equipment you will use for that meal, from the salt to the pan.
Although the word "torch", which is translated into our language with the phonetic translation of the word "torchon", which is originally a French word, seems interesting to those who hear it for the first time, it is basically a kind of cloth. These kitchen cloths, which are known as torches in professional kitchens, are attached to kitchen aprons, it is very important that they are dry, clean and made of durable material. Care is taken to have at least 2 clean and dry bags provided that one of the chefs and cooks is attached to the kitchen apron. Torches are mostly used to hold hot pans and pots and to move from one place to another. These cloths should never be mixed with the counter-cleaning cloths in terms of hygiene.
The sealing technique, which you are very familiar with, means that some foods, especially meats, are rapidly heated at high temperatures in a short time. Since it is recommended to use a material that distributes the heat evenly for this process, you can use an iron or a cast iron pan with a thick base with a grill trace. You must quickly seal the food you have sealed on one side and the other side.
The main purpose of the sealing process is to ensure that the meat or other food you will cook keep the water in it and thus prevent it from losing its flavor. Before you forget, you should remove the excess water with a clean paper towel before putting the food you are sealing in the pan.
Although it may seem interesting to those who hear the name for the first time, another cooking technique that you are very familiar with is the mantle. In this process, you should ensure that the food you will cook in the pan is covered with butter as you can see above. For this, after melting the butter you added to the pan, you will need to pour a spoon over the food you cooked. You can tilt the pan slightly to easily scoop the butter. For this technique, which is mostly used in cooking meat and seafood, it is enough to rub the butter over your product a few times and make sure that it is covered with butter.
This word, which is originally French "roux" just like mizanplas, is called "ru" to be translated phonetically into our language. It means obtaining a viscous mixture created by roasting flour and butter and seen as the basis of many sauces. In this technique, it is very important to use flour and butter in equal amounts, roast the flour until it smells, and of course ensure that the flour does not clump. This basic sauce, which you can refer to as "roux", which is more familiar to us; Béchamel sauce is frequently used as the basis of sauces such as veloute sauce, and sometimes it is supported by this sauce to give consistency and flavor in different recipes such as soup.
It is tried to exhaustion to make a liquid you use boil and reduce in amount while making it thicken in terms of consistency. The purpose of this technique, which is especially used in sauce preparation, is to expose the liquid food to heat and to evaporate it to a certain extent. You can mix the sauce you have prepared with a wooden spoon while making the grinding process in order to both provide consistency control and speed up the evaporation process.
This process, which is translated as "bleaching" or "shock boiling" in our language, but known as "blanching" especially in professional kitchens, is used to evaluate the vegetables without losing their color and nutritional value. In the blasting process, the vegetables are thrown into boiling water for a very short time and then removed from the boiling water with the help of a strainer or hand colander and quickly thrown into ice-filled cold water and cooled.
Thanks to this method, which is used especially for green vegetables such as green beans, broccoli and peas that are very prone to lose their color, the vegetables preserve all their vibrant colors and the nutritional values they contain. Before starting this process , it is of great importance that you boil water in a pot and prepare ice water in a large bowl next to it. If you do not prepare ice water in advance and try to prepare ice water after putting the vegetables in boiling water, the vegetables will still be under the effect of the heat, their colors will fade and they will start to lose their nutritional value, keep in mind.
It is of great importance that you use low heat and keep the lid of your pot or pan closed in the perspiration process, which means that the vegetables are cooked until soft with a very small amount of water. This technique, which can be used in many foods, especially vegetables such as eggplant and onions, is used especially when preparing meat dishes such as kebabs, which also include vegetables. Vegetables, which can take longer to cook than kebab, are cooked to the full consistency with the kebab thanks to the sweating method. For example, if you want to make eggplant kebab on skewers, it is recommended that you first pass the eggplants through a short sweating process, then line them on skewers with meat and cook them. In this way, both meats and eggplants are cooked in the right amount at the same time.
The binding technique, which is used to make many recipes, especially soups, sauces and desserts, more consistent, is actually a technique that almost everyone who is good with the kitchen knows very well. Because the finishing we prepare to add consistency to soups is actually a binding technique. In short, the process of thickening, making it thicker, using ingredients such as eggs, yogurt, bread crumbs, starch, cream in accordance with the recipe, is called "baglama" in professional kitchens.
It is also of great importance to maintain a good cold-hot balance while making the tying process, and to use ingredients such as starch, egg, cream that you will add to be adapters in moderation.
Although it may sound different for those who hear it for the first time, actually this term comes directly from the verb "chop" in English and is used in a very simple way to mean chop. Of course, it will be enough to say "chop" for this process, but if you want to work in professional kitchens and want to improve yourself about working life in industrial kitchens, let this term be in the back of your mind so that somebody will say, "Can you chop these onions?" Do not be surprised by the lesson, you can start chopping quickly.
In fact, ganache is a cuisine term known by almost everyone now, but let's explain it to those who still have trouble remembering "What was ganache?": Ganaj, whose name comes directly from the phonetic translation of the French word "ganache", is often used in the pastry industry. It's a kind of chocolate cream spread over sweets like cake. What distinguishes ganache from other chocolate sauces is that it has a smooth and shiny structure.
Like many terms used in professional kitchens, the word cloche is actually a term that comes from the French word "cloche". It simply means "plate cover" and as you can see above, it allows the food to be covered until it is presented to the customer. It can be made of different materials such as stainless steel, glass and even plastic. Stainless steel ones are generally used in dishes served hot like the main course, while glass ones are preferred in the pastry industry for more elegant looking foods such as cake, cupcake, cake and macaron.
Particularly preferred by the restaurants of stylish hotels for room services, they are used to prevent the food from cooling until it goes to service, and at the same time to prevent harmful substances such as dirt, dust and hair from outside.