Educate Yourself on these 9 Cooking Terms, Techniques & Tools
- Coddling cooks ingredients like eggs or fruit slowly in near-boiling liquid. Try Coddled Eggs »
- Convection a style of cooking that uses hot circulating air, much like the now-popular air fryers. Generally, convection cooking takes 3/4 the time of standard cooking, and at 25 degrees lower temperature. Try Convection Oven Fried Chicken »
- Folding carefully combines two mixtures of different thickness and weight into one, by using a spoon to lift the two mixtures together and turning them over so they combine. Try Warm Lemon Pudding Cakes »
- Immersion blenders are inserted into the container of liquid (like a pot of soup, for instance) and turned on. Use it in these 40 Recipes »
- Muddling crushes herbs, spices or fruits to release their flavor, often used in mixology. Try these Stick Drinks »
- Plumping is the process of letting food soak up liquid to restore moisture that has been removed by drying or dehydration. Plump Raisins for Baking »
- Reduction is the concentrated liquid after simmering until the water evaporates. Try the Orange Mango White Wine Reduction over Fish »
- Rendering is the process of cooking meats to obtain their fatty juices. Render Chicken Fat for Roasted Potatoes »
- Weeping is when unappetizing juices or liquids run out of a solid food, such as jellies, custards, and meringues. Bake a Weep-Free Lemon Meringue Pie »
Sources: The Spruce Eats, Sage Restaurant
Helicopter mom of a teen. Promoter of all things just. Family enthusiast. Dina co-founded HealthDiscovery.org and has dedicated her career to educating audiences for over 15 years in healthcare, financial services, wholesale and retail. A retired foster parent, she supports clean, farm-fresh eating and holistic therapies. Dina’s team is responsible for constructive educational events and effective digital & print communications in her role as Director of Marketing at Corporate Synergies, a national employee benefits specialist.