Techniques

Cooking methods and kitchen techniques, explained in plain English.

• À l'anglaiseA French term for food cooked plainly in boiling salted water or stock, or coated in flour, egg and breadcrumbs before frying.
• À l'étoufféeA French method of cooking food slowly in a tightly closed pot with very little added liquid, so it cooks in its own steam and juices.
• À la grecqueA French method of cooking vegetables in a seasoned mixture of water, olive oil, lemon juice and spices, then serving them cold in the liquid.
• À la nageA French way of serving shellfish or fish poached in an aromatic court-bouillon and presented in a little of the cooking liquid.
• À la vapeurA French term for food cooked by steaming, using the heat of steam from simmering water rather than direct contact with liquid.
• À secA French term for reducing a liquid until almost all of it has evaporated, leaving a thick, syrupy glaze in the pan.
• AbaisserTo roll out pastry or dough with a rolling pin until it is a flat sheet of even thickness.
• AbsorptionThe method of cooking rice or grains in a measured amount of liquid that is fully soaked up, so nothing needs draining.
• AcidulateTo add a little acid, such as lemon juice or vinegar, to water or food to make it slightly sour or to stop it browning.
• BlanchTo cook food very briefly in boiling water, then plunge it into iced water to stop the cooking.
• DescaleTo scrape the scales off the skin of a fish before cooking, using a fish scaler or the back of a knife.
• Dry ageingThe process of hanging or storing beef and other meat uncovered in a cold, controlled environment for a long period, to concentrate flavour and tenderise it.
• GratinatingThe technique of browning the top of a dish under a hot grill or in a hot oven, usually after scattering it with cheese, breadcrumbs or butter.
• Icing featheringA decorating technique in which lines of contrasting icing are piped across wet icing and a cocktail stick is drawn through them to create a feathered pattern.
• JulienneA knife cut that produces long, very thin, even matchstick strips of vegetables or other foods, used for garnishes, stir-fries and salads.
• ParboilTo partly cook food by boiling it, before finishing it with another method such as roasting.
• ReductionThe process of simmering or boiling a liquid to evaporate water, concentrating its flavour and thickening it, and the concentrated sauce that results.
• SpatchcockTo cut out the backbone of a chicken or other bird and press it flat, so it cooks more quickly and evenly when roasted, grilled or barbecued.