Kitchen Terms, or English

15Sep08

Kitchen Terms of Wet, Moist and Dry

Before we start telling you the difference between using the term wet, moist and dry, you have to understand these: Food Central has been bombarded with questions that would require only a one-timer answer, unless there is another question which differs itself much to the topic that we’re going to talk about later.

Question 1

What cooking methods are available today?

Here’s your answer.

Braising, Broiling, Boiling, Charring, Frying, Barbecueing, Searing, Smoking, Steaming, Torching, Flambéing, Sautéing, Grilling, Pot Roasting, Par Boiling, Roasting, Slow cooking, Baking, Steam-baking, Deep Frying, Shallow Frying, etc.

Question Refuted:

What about creaming, stuffing and basting?

Here’s your answer.

Those are called Food Preparation Techniques, not cooking methods. While we’d argue both terms are not very accurate and direct to the point as in being general, a better term for the first question would be Application of Heat to Food: Techniques rather than Cooking Methods simply for the fact that cold-cooking also counts as cooking, such as foods soaked in vinegar or brine. It’s called Food Preservation for that vinegar or brine method, and preserving food is only one technique in cooking.

For example:

  1. Creaming is the process to where ingredients are combined and blended together – Used mostly for pastry items such as Cream the Cream Cheese with Sugar or Cream the Egg Yolk. This method does not involve heat because it’s just ‘blending’ ingredients together.
  2. Stuffing is the process of using combined or a single ingredient to fill a gap somewhere in food – Such as the turkey’s inside, sausage skin, pork intestine, or, even the Fish’s inside (where you can see Chilly paste is stuffed into fish). Again, this does not involve heat and is a food preparation technique.
  3. Basting is the process of pouring over a particular sauce over the food that is not soaked in its own or external juices. Sometimes done during braising, basting is a good way to get its juices or marinade or sauce over the meat so that it could seep into the meat while it’s being cooked. Basting is also done during grilling.

Keep in mind that application of certain kitchen terms are important

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One Response to “Kitchen Terms, or English”

  1. Had the same discussion just the other day with collegues – great blog


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