Whether you're a seasoned gourmet or totally new to the world of cooking, understanding the terms used in everyday recipes is really helpful for a successful end result. Here are some of the most common terms you'll find in recipes.
FRYING
Pan-frying means to cook food (such as a steak, chicken breast or fish fillet) in a tiny amount of hot oil or butter in a frying pan.
Stir-frying means to quickly cook meat and vegetables in a very hot, deep-sided wok. Because the wok retains heat well, the foods must be stirred regularly to stop them burning. Everything should be sliced thinly or chopped into bite-sized pieces so they cook quickly and evenly, and can be eaten from one bowl with chopsticks or a fork.
Shallow-frying means to cook meat, fish or vegetables in a heated frying pan, in a shallow (about 5mm deep) amount of hot oil.
Deep-frying means to plunge or quickly cook foods (often small pieces, battered or crumbed), in very hot oil, immersing them completely. Peanut, vegetable or rice bran oils are best for deepfrying, as they have a high smoking/heating point and tolerate the high heats required.
WATER
Boiling is heating liquid over a high heat until lots of bubbles pop and break on the surface (water boils at 100°C).
Simmering is gently heating the liquid, over a low enough heat, so that tiny bubbles just start to break on the surface (95°C-99°C).
Poaching means to gently cook foods, completely covered in liquid. The surface of the liquid should be just shivering, not bubbling.
COOKING
Esta historia es de la edición Issue 58 2020 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 58 2020 de The Australian Women's Weekly Food.
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bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.