18-18a: Cooking Glossary IIa

I mentioned in 18-17: Cooking Glossary I (the first installment of this mini-series) that I’ll be mixing in Cooking School entries from the last three chapters of Simply Delicious along with the regular recipe/photo entries that I usually do.

Here in 18-18: Cooking Glossary IIa, we find the second page of the glossary that I introduced to you previously. There’s one more page after this one, which you can find at 18-18b: Cooking Glossary IIb. I split the second entry to limit the amount of links/pics/content in one post.


UPDATE 1/29/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration.  Carry on.

18-18 Cooking Glossary II
Follow the jump for links to recipes I’ve covered that will help you practice each and every one of these terms & techniques! If I haven’t covered the term yet in one of these recipes, I’ll be sure to update it when I do!


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Lukewarm

Marinate

Melt


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Mince

Mount

Parboil


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Pare

Poach

  • nothing yet!

Pot-Roast


Purée

Reduce

Rehydrate

  • 17-5: Hot Seedy Rolls (a harvest-time treat that requires soaking wheat kernels before sprinkling them on top of homemade whole wheat rolls)
  • 17-47: Italian Fruit Bread (spiced herb-scented bread dotted with moist dried fruit makes a nice holiday gift to give to friends and family)
  • 16-52: Apple Nut Saucepan Torte ( this dense treat makes for a nice dessert for Thanksgiving or gift to bring and serve for the holidays)

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Render

Roast

  • 4-21: Herb-Roasted Potatoes (one of my favorites and an easy-go-to dish that always impresses. Just make sure your oven can get really hot!)
  • 10-10: Roast Leg of Lamb (a classic roast lamb preparation for your next dinner party or holiday gathering)
  • 8-31: Roast Beef ‍(if lamb isn’t your speed, a traditional roast beef is always a winner)

Roux

  • 12-1: Lasagna (this version of lasagna uses a roux-based cheese sauce rather than traditional ricotta)
  • 11-26: Fish Gumbo (gumbo can be tricky, but Simply Delicious makes a valid attempt)
  • 3-5: Creamy Cheese Soup (a guilty pleasure, but a welcome one on a cold, blustery day)

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Sauté

Scald

  • 7-55: Sunday Pork Stew  (this one comes right up to a boil, and then cooks at a lower heat to tenderize the pork pieces)

Score


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Scramble

  • 12-22: Nasi Goreng (you’re not really supposed to scramble the eggs, but it’s totally do-able in this Indonesian fried rice dish)

Shuck

Sear


I hope these will give you some inspiration to practice your cooking skills! Check out 18-17: Cooking Glossary I and 18-18b: Cooking Glossary IIb for even more terms and recipes!

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