avatarTreathyl Fox aka cmoneyspinner

Summary

This text is a continuation of a 4-part article series discussing cooking terms that newbie cooks should get to know, focusing on terms from D to I.

Abstract

The article continues to explore cooking terms for newbie cooks, focusing on the letters D to I. It begins by listing the terms to be discussed, which include dredge, fine herbes, flambé, fricassée, gazpacho, and Indian tempering. The article then goes on to explain each term in detail, often including images, videos, and recipes.

The term "dredge" refers to the process of coating food with flour or breadcrumbs before cooking, usually before deep-frying or sautéing. "Fine herbes" is a hallmark of French cuisine, a special herb blend used to season a variety of dishes. "Flambé" is a technique where food is doused in liquor or another drinkable alcohol and then set on fire. "Fricassée" is a method of cooking meat by lightly frying it and then stewing it slowly in a closed container. "Gazpacho" is a cold soup that originated in southern Spain, made from a variety of ingredients including tomatoes, cucumber, green bell pepper, and bread. "Indian tempering" is a technique used in Indian cuisine where whole or ground spices are heated in hot oil or ghee and then added to a dish to make it more flavorful and healthful.

Bullet points

  • The article continues a 4-part series discussing cooking terms for newbie cooks, focusing on terms from D to I.
  • The terms discussed include dredge, fine herbes, flambé, fricassée, gazpacho, and Indian tempering.
  • Each term is explained in detail, often with accompanying images, videos, and recipes.
  • "Dredge" refers to coating food with flour or breadcrumbs before cooking.
  • "Fine herbes" is a special herb blend used in French cuisine to season a variety of dishes.
  • "Flambé" is a technique where food is doused in liquor and set on fire.
  • "Fricassée" is a method of cooking meat by lightly frying it and then stewing it slowly in a closed container.
  • "Gazpacho" is a cold soup that originated in southern Spain.
  • "Indian tempering" is a technique used in Indian cuisine to make dishes more flavorful and healthful.

25 Cooking Terms From A to Z: Beginning With D to I ~ Part 2

Continuing the 4-part article series discussing cooking terms that newbie cooks should get to know. This is Part 2.

Photo by Sara Dubler on Unsplash

Part 2: Cooking Terms From D to I

8) dredge

9) fine herbes

10) flambé

11) fricassée

12) gazpacho

13) Indian tempering

♦ Dredge

♦ Dredge basically means coat the food with flour or breadcrumbs before cooking it; usually before deep-frying or sautéeing. That’s it! Nothing glamorous.

♦ Fine Herbes

♦ Fine Herbes: The hallmark of French cuisine is the use of a special herb blend known as Fines Herbes (pronounced feen airb). If you are a newbie cook, you can be bold and create your own seasoning mix or …? Or you can purchase these herbs premixed from the store or grocery shop online. The French use this blend to season everything from omelettes to meatloaf. Let master chef Jacques Pépin show you how to prepare a proper omelet with fine herbes. The herbs are parsley, chives, tarragon, and chervil. It must be these 4 herbs! It’s tradition! Since the 17th century.

♦ Flambé

♦ Flambé: Have you ever been to a fancy restaurant or watched a cooking video or TV show and you see the chef set a dish on fire!! Impressive huh? That technique is called flambé. You douse the food in some kind of liquor or some other drinkable alcohol. The flame burns for a little while and then it goes out. Just in case you don’t know what you’re doing, keep a fire extinguisher nearby. LOL.

♦ Fricassée

♦ Fricassée: Do you know what it means to “braise”? Braising is when you fry the meat lightly and then stew it slowly in a closed container. “Fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce …” (Source) Chicken Fricassée in French is Fricassee de Poulet a L’Ancienne. Much like chicken soup is the food most American mothers and grandmothers know how to make, chicken fricassée is a meal most French mothers and grandmothers know how to make. Martha Stewart is not French but she the diva of all American TV chefs and she has a great recipe for this dish. If you’re vegetarian there is also a mushroom fricassée recipe. Every beginning cook should learn how to make this one-pot meal.

♦ Gazpacho

♦ Gazpacho: When you hear the word gazpacho it sounds exotic. But when it’s described as cold soup, it doesn’t really sound very appetizing. It originated in Andalusia, southern Spain. The recipe today includes tomatoes. But the ingredients for the original recipe were bread, garlic, oil, vinegar, and salt. It was food eaten by the poor. But the recipe people refer to today as “classic” or “authentic” contains: tomatoes, cucumber, green bell pepper, crusty bread, red onion, garlic, olive oil, sherry vinegar, ground cumin, salt and black pepper. Different areas of Spain, and in fact, different individuals in any part of the world vary or customize this cold soup recipe to suit their liking.

♦ Indian Tempering

♦ Indian Tempering: The definition of this cooking method includes two words that scare people away. “Hot fat”. It might be a hard sell but tempering actually helps to unlock the healing properties in spices. It is a technique used in Indian cuisine. Whole spices or ground spices are heated in hot oil or ghee and the mixture is added to the dish. It makes the foods healthful and flavorful. One Green Planet recommends Indian tempering. I recommend One Green Planet; and if you visit their official website you will agree with my recommendation.

Are you a newbie cook? Hope this helps.

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