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Kitchen glossary

Cooking words, what they mean in a home kitchen, and the British and American names side by side.

A

  1. Al dentePasta or rice cooked until tender but still with a little bite at the centre.
  2. AubergineThe glossy purple vegetable Americans call eggplant.

B

  1. BlanchCook briefly in boiling water, then cool quickly to stop the cooking.
  2. BraiseBrown, then cook slowly in a little liquid under a lid.

C

  1. CarameliseCook food until its sugars brown and turn rich and sweet.
  2. Caster sugarWhite sugar with finer crystals than granulated, called superfine sugar in the US.
  3. CorianderA herb whose leaves Americans call cilantro and whose seeds are coriander everywhere.
  4. CourgetteThe long green summer squash Americans call zucchini.

D

  1. DeglazePour liquid into a hot pan to lift the browned bits stuck to the bottom.
  2. Double creamThe richest pouring cream sold in the UK, at least 48% milk fat.

E

  1. EmulsifyCombine oil and a watery liquid into one smooth mixture that doesn't separate.

F

  1. FoldCombine a light mixture into a heavier one gently, so the air stays in.

G

  1. GrillIn the UK, cooking under direct heat from above; Americans call it broiling.

M

  1. MarinateLeave food to soak in a seasoned liquid or paste before cooking.

P

  1. Plain flourEveryday wheat flour with no raising agent added; all-purpose flour in the US.
  2. PoachCook gently in liquid kept just below a simmer.

R

  1. ReduceBoil or simmer a liquid uncovered so some water evaporates and the flavour concentrates.
  2. RestLeave cooked meat, or a dough or batter, to stand before the next step.
  3. RoastCook uncovered in a hot oven, with dry heat that browns the outside.

S

  1. SautéCook quickly in a little fat in a hot frying pan, moving the food around.
  2. SearBrown the surface of food quickly over high heat before or instead of slower cooking.
  3. Self-raising flourFlour with a raising agent already mixed in; self-rising flour in the US, which also contains salt.
  4. SimmerCook in liquid just below the boil, with small bubbles breaking the surface.
  5. Spring onionA young, mild onion with a slim white base and green tops, called scallion or green onion in the US.
  6. Stir-fryCook small pieces fast over high heat, tossing them in a little oil.