18-18b: Cooking Glossary IIb

As I mentioned in the first two installments of this Cooking School mini-series (18-17: Cooking Glossary I and 18-18a: Cooking Glossary IIa), knowing how to decipher and execute what the recipe is asking you to do is an important part of being able to cook. 👩‍🍳


UPDATE 2/5/2017: 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 IIa
In this final portion of the Cooking Glossary series, I’ll give you even MORE recipes that I’ve covered so far in this Simply Delicious Cookbook Project, and for those that I don’t have an example, I’ll update it just as soon as I do.


Shred

Sift

  • 16-28: Raspberry Meringue Cake (sifting your dry ingredients together distributes them evenly and leads to a fluffier, more consistent cake)
  • 6-35: Chicken Diable (bread crumbs are sifted over chicken breasts before broiling to create a crispy, crunchy coat)
  • 17-49: Apple Muffins (these small fruity muffins are great for breakfast, dessert, or holiday gifts)

Simmer


IMG_3665

Skewer

Slit

Snip


IMG_3242

Steam

Steam-Bake

Steep


IMG_0654

Stir-Fry

Tender-Crisp

  • 5-24: Meat-Filled Crepes (this one took me multiple tries, but it’ll be worth it–tender-crisp leeks make up just part of this savory filling)
  • 10-1: Springtime Lamb Stew (a colorful assortment of seasonal tender-crisp vegetables accompanies hearty chunks of lamb in this delectable stew)
  • 5-13: Italian Easter Pie  (this traditional holiday dish features a eggy, cheesy pie studded with fresh florets of broccoli)

Tenderize


IMG_3169

Toast

Toss

Truss


IMG_4072

Whip

Zest


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

Leave a Reply