By Risha Ganguly
There are some culinary terms or jargons every foodie should know about. If you too want to expand your vocabulary, take a look at these terms.
Braising is a cooking technique that involves searing food, usually meat, and then simmering it slowly in a covered pot with liquid.
Al dente is an Italian term meaning "to the tooth," describing pasta or rice that is cooked until it is firm to the bite.
It refers to food products that do not contain gluten, a protein found in wheat, barley, and rye, for people with gluten intolerance.
Searing is the process of quickly browning the surface of meat, poultry, or fish over high heat, which helps lock in juices.
It refers to food products that are traditionally crafted by skilled artisans using traditional methods.
It is a cooking technique where food, usually vegetables, is briefly boiled in water and then immediately plunged into ice water.
It is a cutting technique where food, usually vegetables, is cut into long, thin, matchstick-like strips.
Chiffonade is a technique used to cut herbs or leafy greens into long, thin strips.