Julienne

Cutting food into long, thin matchstick-like strips, about 1/8 inch thick and 2 inches long.

1. Square off the vegetable into a rectangular block.
2. Slice lengthwise into thin, even planks.
3. Stack the planks and slice lengthwise again into matchsticks.
4. Guide the knife against your curled knuckles for even width.

Brunoise

A fine dice, about 1/8 inch cubes, made by julienning first and then cutting crosswise.

1. Julienne the vegetable into thin matchsticks.
2. Gather the matchsticks into a tight bundle.
3. Cut crosswise at 1/8-inch intervals.
4. Use light, quick cuts so you don't crush the pieces.

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Chiffonade

Thinly sliced ribbons of leafy herbs or greens, often used for basil or mint as a garnish.

1. Stack several leaves, largest on the bottom.
2. Roll the stack tightly into a cigar shape.
3. Slice crosswise into thin ribbons.
4. Fluff the ribbons apart with your fingers before using.

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Mincing

Chopping food into very small, irregular pieces, finer than a dice — most common with garlic and ginger.

1. Roughly chop the ingredient first.
2. Rock the knife back and forth, pivoting the tip with your guide hand.
3. Gather the pieces back into a pile periodically.
4. Continue until fine and uniform.

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Dicing

Cutting food into consistent cube shapes — small (1/4"), medium (1/2"), or large (3/4").

1. Trim the vegetable to square off rounded edges.
2. Slice into planks of the desired thickness.
3. Cut the planks into strips of the same thickness.
4. Turn 90 degrees and cut crosswise into even cubes.

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Zesting

Removing just the flavorful outer layer of citrus peel, without the bitter white pith beneath.

1. Wash and dry the citrus fruit.
2. Run a microplane or zester lightly over the surface, rotating as you go.
3. Stop before you hit the white pith.
4. Use immediately — zest dries out fast.

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Supreme (Citrus)

Removing citrus segments cleanly from their membranes, with no pith or skin attached.

1. Slice off the top and bottom of the fruit.
2. Slice off the peel and pith in strips, following the curve.
3. Over a bowl, slice along each side of the membranes to release segments.
4. Squeeze the remaining core over the bowl for the juice.

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Deveining Shrimp

Removing the dark digestive tract running along the back of a shrimp.

1. Peel the shrimp if not already done.
2. Make a shallow cut along the back of the shrimp.
3. Lift out the dark vein with the knife tip or your fingers.
4. Rinse briefly under cold water.

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Trussing

Tying poultry with kitchen twine so it holds a compact, even shape while roasting.

1. Tuck the wing tips under the body of the bird.
2. Cross the legs and tie tightly with kitchen twine.
3. Loop twine around the body to hold the wings close, if needed.
4. Trim excess string.

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Butterflying

Cutting meat almost in half horizontally and opening it flat like a book, for even thickness.

1. Hold the meat flat with one hand.
2. Slice horizontally through the middle, stopping short of the far edge.
3. Open the meat like a book along the uncut hinge.
4. Pound gently for an even, thinner thickness if needed.

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Sautéing

Cooking food quickly in a small amount of fat over relatively high heat, keeping it moving.

1. Heat a thin layer of oil or butter until shimmering or foaming.
2. Add food in a single layer without crowding the pan.
3. Toss or stir frequently for even cooking.
4. Remove as soon as done — food continues cooking off the heat.

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Searing

Browning the surface of meat or fish quickly over very high heat, before finishing another way.

1. Pat the food completely dry.
2. Heat a heavy pan with a little oil until almost smoking.
3. Leave the food undisturbed until a deep crust forms.
4. Flip once, repeat, then finish cooking through as needed.

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Pan-Frying

Cooking food in a moderate amount of fat, coming partway up the sides, over medium-high heat.

1. Heat oil about 1/4 to 1/2 inch deep in a skillet.
2. Add breaded or seasoned food without crowding.
3. Cook until golden on the bottom, then flip.
4. Drain on paper towels or a rack.

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Deep-Frying

Fully submerging food in hot oil to cook it quickly and evenly, producing a crisp exterior.

1. Heat oil to the target temperature (usually 325–375°F).
2. Pat food dry, bread or batter if called for.
3. Lower into the oil in small batches.
4. Fry until golden, remove and drain.

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Roasting

Cooking food uncovered in the dry heat of an oven, developing browning on the exterior.

1. Preheat the oven to the target temperature.
2. Season the food, place on a rack or in a pan, uncovered.
3. Roast, basting or turning if called for, until cooked through.
4. Rest larger cuts 10–20 minutes before carving.

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Broiling

Cooking food quickly under very high, direct heat from above.

1. Position a rack close to the broiler element and preheat.
2. Place food on a broiler pan or baking sheet.
3. Cook close to the heat, watching closely.
4. Flip partway through for even browning.

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Grilling

Cooking food directly over an open flame or hot coals, imparting char and smoky flavor.

1. Preheat the grill to the appropriate heat zone.
2. Oil the grates lightly.
3. Cook, flipping once food releases easily with good grill marks.
4. Move to indirect heat if browning too fast outside.

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Blanching

Briefly boiling food then plunging it into ice water to stop cooking, setting color and texture.

1. Bring well-salted water to a rolling boil.
2. Add vegetables, cook briefly (30 seconds to a few minutes).
3. Remove and plunge into ice water immediately.
4. Drain well once fully chilled.

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Steaming

Cooking food using the vapor from boiling water, without submerging it directly.

1. Bring a little water to a simmer under a steamer basket.
2. Place food in the basket, above (not touching) the water.
3. Cover tightly, steam until tender, checking water levels.
4. Remove carefully — escaping steam is very hot.

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Toasting

Browning food (nuts, spices, bread) using dry heat to deepen flavor.

1. Heat a dry skillet, no oil, over medium heat.
2. Add nuts, spices, or bread in a single layer.
3. Stir or shake frequently until fragrant and lightly browned.
4. Remove immediately — residual heat keeps browning.

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Braising

Cooking tougher cuts of meat slowly in a small amount of liquid, partially submerged, after searing.

1. Sear the meat until browned on all sides, then remove.
2. Sauté aromatics in the same pot.
3. Return the meat, add liquid halfway up the sides.
4. Cover and cook low and slow until fork-tender.

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Stewing

Similar to braising, but with smaller pieces fully submerged in liquid, cooked slowly until tender.

1. Cut meat and vegetables into bite-sized pieces.
2. Sear the meat if desired, then remove.
3. Add liquid to fully cover, plus aromatics.
4. Simmer gently, adding vegetables at the right times.

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Poaching

Gently cooking food in liquid kept just below a simmer, so the surface barely moves.

1. Heat liquid until small bubbles just begin to form.
2. Gently lower the food into the liquid.
3. Maintain a bare simmer throughout cooking.
4. Remove carefully with a slotted spoon.

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Simmering

Cooking food in liquid kept at a gentle, steady bubble — hotter than poaching, below a full boil.

1. Bring liquid to a boil, then reduce heat until bubbles rise gently.
2. Add the food and maintain that gentle bubble.
3. Skim off foam or impurities as they rise.
4. Adjust heat to keep the simmer steady.

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Boiling

Cooking food in liquid heated to a full, vigorous bubble.

1. Bring liquid to a full rolling boil.
2. Add the food, salting the water generously first.
3. Maintain the boil for the required time.
4. Drain promptly once done.

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Sous Vide

Cooking food sealed in a bag in a precisely temperature-controlled water bath for even doneness.

1. Season and vacuum-seal the food, removing air.
2. Set an immersion circulator to the target temperature.
3. Submerge and cook for the recommended time.
4. Sear in a hot pan afterward for exterior color.

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Deglazing

Adding liquid to a hot pan to loosen the flavorful browned bits stuck to the bottom.

1. Remove seared food and pour off excess fat.
2. Return the pan to heat and add a splash of liquid.
3. Scrape the bottom with a wooden spoon to release the fond.
4. Simmer briefly to reduce and concentrate flavor.

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Reducing

Simmering a liquid uncovered to evaporate water, concentrating flavor and thickening it.

1. Bring the liquid to a simmer in a wide, shallow pan.
2. Let it cook uncovered without stirring too much.
3. Continue until it decreases and thickens as desired.
4. Adjust seasoning near the end — flavors intensify as it reduces.

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Creaming

Beating butter and sugar together until light and fluffy, incorporating air to help baked goods rise.

1. Make sure the butter is softened, not melted.
2. Beat butter and sugar together on medium speed.
3. Continue until noticeably lighter in color and fluffy.
4. Scrape down the bowl periodically.

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Folding

Gently combining a light, airy mixture into a heavier one without deflating it.

1. Add a small portion of the light mixture to the heavier one first.
2. Add the rest, then cut down through the center with a spatula.
3. Sweep along the bottom and up the side, rotating the bowl.
4. Repeat gently just until no streaks remain.

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Kneading

Working bread dough by hand or machine to develop gluten, giving it structure and elasticity.

1. Turn the dough onto a lightly floured surface.
2. Push it away with the heel of your hand, then fold it back.
3. Give the dough a quarter turn and repeat.
4. Continue until smooth, elastic, and springs back when pressed.

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Proofing

Allowing yeasted dough to rest and rise as the yeast produces gas, expanding the dough.

1. Place dough in an oiled bowl, cover with a damp towel.
2. Set in a warm, draft-free spot.
3. Let rise until roughly doubled in size.
4. Test with a finger — the indentation should slowly spring back partway.

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Blind Baking

Pre-baking a pie or tart crust before adding the filling, to prevent a soggy bottom.

1. Line the raw crust with parchment paper.
2. Fill with pie weights, dried beans, or rice.
3. Bake until edges are set and lightly golden.
4. Remove weights, bake briefly more if fully baked crust is needed.

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Laminating

Creating alternating layers of dough and butter through repeated folding and rolling.

1. Encase a block of cold butter inside a sheet of dough.
2. Roll into a long rectangle, keeping everything cold.
3. Fold into thirds, then rotate 90 degrees.
4. Repeat several times, chilling between folds.

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Docking

Poking small holes in raw pastry before baking, to let steam escape and prevent puffing.

1. Roll out the dough to the desired thickness.
2. Prick small, evenly spaced holes with a fork.
3. Avoid areas meant to puff up decoratively.
4. Bake as directed.

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Tempering Chocolate

Carefully heating and cooling chocolate to stabilize it, giving a glossy finish and a satisfying snap.

1. Melt two-thirds of the chopped chocolate over a double boiler.
2. Add the rest, stir until it melts in and cools to the target temperature.
3. Test on a spoon — it should look glossy and firm, not streaky.
4. Rewarm slightly to keep it in the working range.

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Tempering Eggs

Gradually raising the temperature of eggs with hot liquid, so they don't scramble when combined.

1. Whisk the eggs in a bowl.
2. Ladle a little hot liquid in while whisking constantly.
3. Continue adding hot liquid gradually, whisking.
4. Pour the tempered mixture back into the remaining hot liquid.

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Scoring

Cutting shallow slashes into risen bread dough before baking, controlling expansion and venting steam.

1. Use a sharp blade just before baking.
2. Make quick, confident slashes at a slight angle, about 1/4 inch deep.
3. Use a single long slash, or several diagonal cuts.
4. Bake immediately after scoring.

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Emulsifying

Combining two liquids that don't naturally mix into a stable, uniform mixture.

1. Start with the emulsifying agent (egg yolk, mustard) in a bowl.
2. Add oil drop by drop at first, whisking constantly.
3. Once it thickens, add remaining oil in a thin, steady stream.
4. Keep whisking throughout to avoid breaking the emulsion.

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Making a Roux

Cooking equal parts fat and flour together as a thickening base for sauces and gravies.

1. Melt the fat in a saucepan over medium heat.
2. Whisk in an equal amount of flour by weight.
3. Cook, whisking constantly, 1–2 minutes (longer for darker roux).
4. Gradually whisk in liquid until smooth.

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Beurre Blanc

A classic emulsified butter sauce made by whisking cold butter into a reduced wine-vinegar mixture.

1. Simmer wine, vinegar, and shallot until reduced to a few tablespoons.
2. Reduce heat to low.
3. Whisk in cold butter a few pieces at a time.
4. Keep heat gentle throughout; serve immediately.

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Beurre Manié

A paste of equal parts softened butter and flour, whisked into simmering liquid to thicken quickly.

1. Mash equal parts softened butter and flour into a smooth paste.
2. Bring the liquid to a simmer.
3. Whisk small pieces of paste in, a little at a time.
4. Continue whisking until the sauce thickens as desired.

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Straining

Pushing a sauce through a fine strainer to remove solids and achieve a perfectly smooth texture.

1. Set a fine-mesh strainer over a clean bowl.
2. Pour the sauce through.
3. Press with a ladle to extract flavorful liquid from the solids.
4. Discard the solids left behind.

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Vinaigrette

Combining oil and vinegar (or another acid) into a balanced, temporarily emulsified dressing.

1. Whisk the acid together with seasonings or mustard.
2. Slowly drizzle in the oil while whisking continuously.
3. Whisk until slightly thickened and uniform.
4. Whisk again just before using, since it separates on standing.

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Boiling Eggs

Cooking whole eggs in their shells to soft, medium, or hard doneness.

1. Bring water to a boil, gently lower in the eggs.
2. Soft: ~6 min, medium: ~8–9 min, hard: ~10–12 min.
3. Transfer immediately to an ice water bath.
4. Peel once cool enough to handle.

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Poaching Eggs

Cooking a shelled egg gently in barely simmering water so the white sets around the yolk.

1. Bring water to a bare simmer with a splash of vinegar.
2. Crack the egg into a small cup.
3. Create a gentle whirlpool, slide the egg in.
4. Poach 3–4 minutes, remove with a slotted spoon.

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Scrambling

Cooking beaten eggs gently, stirring continuously, for soft, creamy curds.

1. Whisk the eggs well, season if desired.
2. Melt butter in a pan over low to medium-low heat.
3. Pour in eggs, stir slowly and continuously.
4. Remove while still slightly underdone.

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Whipping Egg Whites

Beating egg whites to incorporate air, creating volume for meringues, soufflés, and light batters.

1. Make sure the bowl and whisk are completely clean and fat-free.
2. Beat on medium speed until foamy, then increase to high.
3. Add sugar gradually once soft peaks form, if making meringue.
4. Beat until the desired peak stage — soft or stiff.

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Rolled Omelet

Cooking thin layers of egg and rolling them together into a compact log (tamagoyaki-style).

1. Heat a lightly oiled pan, pour a thin layer of beaten egg.
2. Once mostly set, roll it to one side of the pan.
3. Pour another thin layer, letting it flow under, and roll again.
4. Continue building layers, then slice the finished roll.

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Checking Doneness by Touch

Estimating meat doneness by comparing its firmness to reference points on your hand.

1. Touch thumb to index finger, press below the thumb — that softness is roughly rare.
2. Middle finger for medium-rare, ring for medium, pinky for well-done.
3. Press the meat with the same finger and compare resistance.
4. Use a thermometer for larger cuts and more precision.

Using a Meat Thermometer

Measuring internal temperature to confirm meat has reached a safe, desired doneness.

1. Insert the probe into the thickest part, avoiding bone.
2. Wait a few seconds for the reading to stabilize.
3. Compare to the target temperature.
4. Pull large roasts a bit early to account for carryover cooking.

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Testing Bread Doneness

Confirming a loaf of bread is fully baked through.

1. Remove the loaf from the oven and turn it out of the pan.
2. Tap the bottom firmly with a knuckle.
3. Listen for a hollow sound — done; dull thud — needs more time.
4. Or check internal temperature, usually 190–210°F.

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Testing Cake Doneness

Confirming a cake is baked through without being overdone.

1. Insert a toothpick into the center of the cake.
2. Pull it straight out.
3. Clean or a few moist crumbs — it's done.
4. Wet batter — bake more, test again in a few minutes.

Al Dente Testing

Checking pasta or rice for a firm-to-the-bite texture, not fully soft.

1. Start testing a minute or two before the suggested minimum time.
2. Remove a piece and let it cool briefly.
3. Bite in — some resistance in the center, not mushy or chalky.
4. Drain immediately once it reaches this texture.

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The Float Test

Using buoyancy as a sign that dumplings, gnocchi, or poached items are cooked through.

1. Drop the item into gently boiling or simmering water.
2. It sinks to the bottom initially.
3. As the interior cooks, it rises and floats to the surface.
4. Cook for the additional time specified once floating.

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Resting Meat

Letting cooked meat sit undisturbed before slicing, so juices redistribute.

1. Remove the meat from heat once it reaches target temperature.
2. Transfer to a board, tenting loosely with foil if desired.
3. Rest — a few minutes for steak, up to 30 for a large roast.
4. Slice against the grain once rested.

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Slicing Against the Grain

Cutting meat perpendicular to its muscle fibers, shortening them for a more tender bite.

1. Look closely to identify the direction the fibers run.
2. Position your knife perpendicular to those lines.
3. Slice through, cutting across the fibers.
4. Most important for tougher cuts like flank or brisket.

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Basting

Spooning or brushing liquid over food as it cooks, adding flavor and moisture to the surface.

1. Prepare the basting liquid — pan drippings or a glaze.
2. Periodically spoon or brush it over the food.
3. Work quickly to minimize heat loss.
4. Baste at intervals, often every 20–30 minutes for a roast.

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Garnishing

Adding a final decorative or flavor-boosting element to a finished dish just before serving.

1. Choose a garnish that complements the dish's flavors.
2. Prepare it just before serving so it stays fresh.
3. Place it thoughtfully — a little goes a long way.
4. Add delicate garnishes at the very last moment.

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