Glossary of Terms
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...
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 ...
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 o...
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 o...
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 gi...
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 ...
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 kitc...