01/24/15

What is: Hoisin Sauce

Hoisin Sauce – A sauce, popular in Asian cooking, that brings a multitude of sweet and spicy flavors to a dish: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. Look for hoisin sauce alongside the soy sauce in most supermarkets or in Asian markets.

Our Favorite Recipe: Gluten Free Hoisin Sauce

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01/23/15

What are: Giblets

What are giblets

Giblets – The edible internal organs of poultry, including the liver, heart, and gizzard. (Although sometimes packaged with the giblets, the neck is not part of the giblets.) Giblets are sometimes used to make gravy.

Our Favorite Recipe: Grandpa Frank’s Giblet Gravy

Giblet Gravy recipe

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

01/22/15

What is: Fillet

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Fillet – To remove bones from a fish, so that only the flesh remains. The process depends on the type of fish. Though similar, it is different for flat fish, like a flounder, or round fish, such as a trout. The best way to learn how is to purchase a cookbook with details or watch the cooking shows. If in doubt, your seafood monger will do it for you.

Our Favorite Recipe: Simple Poached Salmon with Lemon-Parsley Orzo

Simple Poached Salmon

01/21/15

What is: A Dash

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Dash – If a recipe calls for “a dash” of an ingredient, it is somewhat relative. However, the most accurate amount appears to be 1/16-teaspoon.

Literally, you just add the ingredient “in a dash”. For example, if it is a dry ingredient, such as a spice, just shake the box once, assuming there are small holes, and what comes out is it. It is the same with liquid ingredients that come out in drops.

Our Favorite Recipe: Easiest Poached Eggs Ever

Microwaved poached egg

 

01/20/15

What is: Broth vs. Stock

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Broth – The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. It is similar to stock, which is basically the same thing, but richer and more concentrated.

Want to make your own stock at home? See our post, “Making your own Chicken Stock”.

Our Favorite Recipe:  Chicken Kotletki with Sour Cream Mushroom Sauce & Sweet Cabbage Salad

Russian Chicken Kotletki

01/19/15

What is: Dredging

dredge in flour

Dredge – To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures. The term can also refer to pulling a dry ingredient through a wet coating, as in the recipe below.

Our Favorite Recipe: Chef Perry’s Chicken & Cheese Enchiladas

Enchiladas

01/17/15

What is: All-purpose (AP) flour

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All-purpose (AP) flour: This flour is made from a blend of soft and hard wheat flours and, as its name implies, can be used for many purposes, including baking, thickening, and coating. All-purpose flour usually is sold pre-sifted and is available bleached or unbleached.

Our Favorite Recipe: Easy Goat Cheese Naan

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(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

 

01/16/15

What is: Fish Sauce

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Fish Sauce – A pungent amber-colored liquid made by fermenting fish, usually anchovies, in brine. It’s often used in Southeast Asian cooking. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia.

Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.

Our Favorite Recipe: Quick and Easy Pork Meatball Pho

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

01/15/15

What is: Drizzling

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Drizzle – To randomly pour a liquid, such as butter, oil, or icing, in a thin stream over food.

Our Favorite Recipe: Honey Ginger Carrots

Honey ginger carrots

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

01/14/15

What is: Dicing

How to dice

Dice (dicing) – To cut into very small pieces of equal size, approximately 1/8 to 1/16-inch.

Our Favorite Recipe: Pork Fried Rice, ala Amy Roloff

Amy Roloff's Fried Rice

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)