I sat at my desk and pondered, “How can I help my fellow members at DivineCaroline with their cooking aspirations?” and then, it came to me ... a list of terms. Basic, yet a doorway to creativity. It’s a glossary of culinary tidbits I’ve crossed upon in my experiences. It’s concise, brief, and to the point. So the next time you come across a recipe you don’t quite understand, a method or style, it might just be here. Remember this, if you desire success in any chosen endeavor, follow the simple philosophy of the three P’s: Persistence, Perseverance, Procedure; do this and you’ll be just fine ... in learning, in creating, in life. Good cooking with you!
Glossary: Cooking 101
Abalone: It’s a mollusk, relation of the sea snail, whose flavor is similar in taste to the clam. It’s expensive as hell!
Acidulated Water: Water mixed with a little lemon or lime juice, or vinegar. It purifies and allows meats and vegetables to retain their natural color.
Adobo: A paste made with a mixture of chilies, Spanish spices and vinegar. You season meat with it.
Ail: It means garlic in French, Madames and Darlin’s!
Aioli: A cold egg and oil emulsion with olive oil and garlic ... it sure is tasty good tossed in a big leafy green salad, such as spring greens and fresh spinach. I always add lots and lots of parmesan cheese to it ... makes it real good!
Al Dente: Italian for “to the tooth,” so when you cook your pasta, it should slightly resist chewing, yet not be hard at the core of the pasta. Trial and error, baby! At least till you get your sensory method down pat. I take a strand of spaghetti out of the pot and throw it against the wall. If it sticks to it, perfecto! Flash cool it fast, if you don’t, the starch in it keeps on cooking.
Al Pastor: It’s Italian for grilling meat on an open flame or on a spitfire style barbeque. And here I thought Texans invented this method, when it was the Italian’s that had been doin’ it for 2500 years. Amazing, ain’t it!
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