[ad_1] Food lover's guide: Must-know culinary terms

Food lover's guide: Must-know culinary terms

​Culinary Exploration​

Exploring the culinary world involves more than just dining out. It's about staying current with restaurant trends, trying diverse cuisines, and understanding essential culinary terms.

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​A la carte​

A la carte dining means ordering individual dishes from the menu, each priced separately - a French term, 'according to the menu.

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Blanching involves briefly boiling fruits or vegetables, partially cooking them, and then rapidly cooling to stop cooking, distinct from boiling, for a specific culinary purpose.

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Braising is a culinary technique combining dry and wet heat. It involves searing food at high temperatures and slow-cooking it in a closed pot with liquid, often used for cooking meat.

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Roux, vital in soups and sauces, is a mixture of flour and fat, often butter, cooked for thickening, resulting in a smooth texture, possibly with a white or slightly brown hue.

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​Al dente​

'Al dente' indicates cooking food to retain slight firmness when bitten. Frequently used for pasta and rice, signifying ideal doneness.

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Cut food into matchstick-like slices; ideal for veggies like carrots, potatoes, and bell peppers, using a sharp knife or Julienne peeler.

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Basting involves brushing food with liquids like butter or sauces while cooking to prevent dryness and infuse additional flavor, particularly in meat preparation.

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Needling refers to injecting fats or flavors into ingredients to enhance their taste.

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Sautéing swiftly cooks food over high heat, derived from food 'jumping' in a hot pan. It enhances flavor depth in various dishes.

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