Cooking Terms

This is a list of various cooking terms used in posts, just in case someone needs to reference them.

Cream

To mix ingredients, such as butter and sugar, until light and fluffy. This traps in air bubbles in the mixture, which provides lift to the finished baked good (often to augment the lift provided by leavening).

Deglaze

A technique used to remove bits of caramelized food (called “fond”) from the bottom of a pan in order to turn them into a pan sauce. To deglaze, simply add the deglazing liquid to the pan and dislodge the fond off the bottom of the pan (using a whisk or spatula).

Flambé

Adding alcohol to a hot pan to create flames. Sometimes only done for show, other times to caramelize sugars in the food. Suggested safety steps:

• No loose clothing items.
• Long hair should be tied back.
  
• No low-hanging overhead flammables (keep in mind that the exhaust hood on your range is probably greasy and, therefore, flammable), particularly during ignition. (Note that after the initial “fireball” you can return the pan to a range with minimal risk.)
• Pans should be removed from the head when adding alcohol. This goes DOUBLE for gas ranges, which have a very high chance of igniting the alcohol while it is being poured.
• Keep a tight-fitting lid nearby to extinguish any fires that get out of hand.
• Keep a fire extinguisher nearby to extinguish any fires that a lid can’t extinguish.
• Use a stick lighter to ignite the alcohol, as this allows you to control exactly when it will ignite.
• When flambéing for an audience, dim the lights prior to adding the alcohol. This will enhance the theatrical effect.
• To maximize safety and showiness, consider purchasing a portable electric or induction burner. You can then make the food while your audience is seated, and the burner can be easily placed in a safe location during cooking.
• Avoid using nonstick cookware when flambéing–it is generally considered to be bad for the pan and may overheat the Teflon coating.
• Do not assume that just because you can no longer see fire, that it has been extinguished. If even a small flame remains, disturbing the pan may cause alcohol in the food to boil and suddenly ignite. When you believe that the fire has completely gone out, jiggle the pan a couple times (unless the recipe specifically says otherwise). If you don’t see any fire, it’s probably safe to work with.

Disclaimer: I am not a professional cook, firefighter, or any other related line of work. Flambé at your own risk!

Mount

A technique where small pieces of chilled butter are whisked into a sauce (one at a time) just before serving. Mounting a sauce adds a glossy look as well as giving a buttery flavor and a smooth, velvety texture.