In this glossary I’ve collected some cooking terms you’ll come across in my (and other) recipes. I will continue to update it as I go along.
Category: General Knowledge
Nutritional Yeast (aka Nooch)
Nutritional yeast, unlike other yeasts used to brew or bake, is dead (i.e. inactive). It kinda sounds like a weird thing to eat, but it actually has a wonderful savory umami flavor. Plus, among other nutrients, it contains essential amino acids and is usually fortified with B vitamins.
Deglazing
Deglazing sounds like fancy chef talk but is actually really simple, and it’s an essential tool to have in your toolbox.
Pumpkin Puree
Many recipes, especially for baked goods, call for pumpkin puree. In the US, you can buy canned 100% pumpkin puree in nearly any grocery store, and I often use that in my cooking. Sometimes though, I like to make my own, and it’s pretty simple to do with the help of a food processor or blender.
Brown butter
Brown butter is one of those magical flavors that improves nearly everything. Here’s how it’s made and some facts about it.
Toasting Nuts & Seeds
Toasting raw nuts and seeds can enhance their flavor, aroma, and texture. Toasting is easy and doesn’t take very much extra time, but it can have a big impact on the finished product! Here I have provided a basic guide for your reference.
All About Avocados
Avocados are incredibly versatile and delicious eaten raw or cooked. You can enjoy them with a spoon straight out of the skin, slice and eat ’em in a sandwich or omelette, bake it, sauté it, mash it to make guacamole, use it in baked goods, or puree it to make sauces, smoothies, and even ice cream!
Melting Butter and Chocolate
Many recipes will require you to melt butter and chocolate. This isn’t terribly complicated, but both can be temperamental in similar ways, so this post will give you a quick rundown of how to keep things from going awry.
Working with Yeast (and Troubleshooting)
Generally in baking, there are two ways to leaven (add a rising agent to) batter or dough–yeast or chemical leavening. Most of the time, when making something yeasted, you will probably use active dry or instant yeast, which are usually interchangeable, although they make take different amounts of time to proof initially. This type of yeast can be bought in a jar, a compressed cake, or in pre-measured packets.
Food-Safety Basics
There are many considerations in the subject food safety, but these are a few basic guidelines that might help you start thinking about good hygiene in the kitchen if you’re new to cooking.