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- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
If so, you’re not alone. In this glossary, we’ve compiled 120+ common baking terms to demystify the world of baking. From ingredients like “Almond Paste” to techniques such as “Knead” and tools like “Rolling Pin,” we’ve got you covered.
Searches related to define cooking utensils in baking soda and sugar
Know the difference between creaming, folding, and beating? Reading recipes can be especially difficult when they’re peppered with jargon. To help you along, we’ve compiled a comprehensive A-Z list of common baking terms that’ll make baking a breeze.
Now, on to the terms! By familiarizing yourself with these basic culinary terms and techniques, you’ll gain confidence in the kitchen and be able to understand recipes more easily. Remember, cooking is both an art and a science, but with a little practice, perseverance, and a willingness to learn, anyone can become a competent cook.
Jul 27, 2022 · This is probably fine when measuring certain spices, sugar, or other benign ingredients (read: a bit too much doesn’t really matter). But when measuring salt, baking soda, or assertive spices (think cayenne pepper), a bit too much does matter — sometimes to the point of making your final product inedible.
- PJ Hamel
We've compiled a list of various baking terminologies and nomenclature for you to use! Some you may be familiar with, and others not. Use this to improve your understanding of the wonderful world of baking and it's every-growing list of tools, techniques, and more! Aerate. To supply or add air into something. Related:
Oct 11, 2023 · Baking soda. Also known as sodium bicarbonate, it is a chemical leavener that reacts with acidic ingredients such as vinegar, lemon juice, or buttermilk to produce carbon dioxide gas that causes baked goods to rise. It also neutralizes acidity and enhances browning.
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