Ever felt lost in translation while reading a recipe? You're not alone! The culinary world has its own language, and understanding common cooking terms is crucial for success in the kitchen. Think of this as your personal cheat sheet.
**Basting:** Spooning or brushing liquid (like pan juices or melted butter) over food as it cooks to keep it moist and flavorful.
**Blanching:** Briefly plunging food (usually vegetables or fruits) into boiling water, then immediately into ice water to stop the cooking process. This sets the color and preserves nutrients.
**Caramelize:** Heating sugars until they brown and develop a rich, sweet flavor. Think caramelized onions or the crust on crème brûlée!
**Julienne:** Cutting food into thin, matchstick-like strips. Often used for vegetables in stir-fries.
**Mince:** To chop food into very fine pieces. Garlic and herbs are often minced.
**Reduce:** Simmering a liquid (like a sauce or stock) until it thickens due to evaporation. This intensifies the flavors.
Mastering these basic terms will not only make following recipes easier but also boost your confidence in the kitchen. Happy cooking!
