frequently asked questions

glossary

A glossary on a recipe site like emilies.com is not a bad thing. I use some terms in my writings that might not be so common.  For the reason I made them up. Or, I copied them. The wordings come from chefs, Netflix series, cook books, magazines or newspapers. In a nutshell; any source of inspiration.

In case you miss a term or a group of words in this overview. Please be my guest. And give me a heads-up!

Au bain marie is a chef’s technique to warm up egg yokes. Or to make a paté. Click here for more on au bain marie

Blanched is a cook’s term for ingredients. That you add to water that is already boiling. This to shorten the process of cooking. However when cooked, you cool off the ingredients with a bath of iced water. Think of the process of cooking eggs. You boil water. Carefully add fresh eggs to boiling water. So when the water is boiling again, you let the eggs simmer for a while. When cooked you give your eggs a shocking experience. But rinsing them in cold water. Or giving them a bath in iced water. Tada. Welcome to blanching! Go to the cooking tip on blanching green beans

Cilantro is another name for Coriander

A colander is bowl that is perforated at the bottom. So you could drain washed vegetables or fruits

The left tool on the photo is a grater. To grate cheese or the skin of a lemon

Al dente is an Italian term for pasta that is cooked and good to go. I used this term in my recipes. To stipulate an ingredient has the right bite. And is ready for the next step. Or even better, ready to be served

I use the term “good to go” when an ingredient has been cooked well and is ready for the next step. Or even better, ready to be served

With “the lot” I mean all ingredients that are in pan, dish, bowl or blender

parboiled is a cooking term for shortly cooked vegetables , fish, poultry or meat. this to safeguard vitamins and minerals. And to kill germs. Read more

Slice and dice are both verbs, that I use to request you to cuts ingredients into small chunks

Sauté is verb for roasting meat, poultry, fish or vegetables with water, alcohol or bouillon stock. I’m not a Linguist. But I do know that sauté as a verb. Is sort of Frenglish. The French word is sauter. And within a context, this word would have several meanings. Within the context of cooking this verb is referring to accelerating the cooking process. I sauté almost all my vegetables that will end up in a soup. Here a list of soups that might inspire you to make use of this technique: