Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
oven
An oven is a thermally insulated chamber used for the heating, baking, and roasting of food.
233 referencesoven baked
Oven baking is a fundamental cooking technique that involves the dry heat of an oven to cook food.
1 referenceoven braised
Oven braising is a moist-heat cooking technique that involves slowly cooking food, typically tougher...
oven dried
Oven-drying is a culinary technique used to remove moisture from various food items, resulting in a...
1 referenceoven fried
Oven-fried is a cooking technique that combines the methods of baking and frying to create a crispy,...
oven fries
Oven fries, also known as baked fries, are potato wedges or strips baked in the oven until crispy an...
oven roasted
Oven roasting is a dry-heat cooking technique that involves exposing food to high, direct heat withi...
1 referenceover easy
Over easy refers to a method of frying or cooking eggs in which the egg is flipped over once during...
overnight baking
Overnight baking, also known as delayed baking or retarded fermentation, is a technique in baking wh...
overnight chilling
Overnight chilling is a culinary technique used to chill and set various food items, typically desse...
overnight marinating
An overnight marinade is a culinary technique used to infuse meats, seafood, or vegetables with flav...
overnight oats
Overnight oats, also known as "refrigerator oats," is a simple and convenient breakfast dish made by...
1 referenceovernight rest
The 'overnight rest' is a culinary technique used to allow ingredients or prepared dishes to rest an...
overnight soak
An overnight soak is a simple food preparation technique used to soften and hydrate certain ingredie...
overnight starter
An overnight starter, also known as a poolish or biga, is a pre-fermented dough or batter used in ba...
oxidized wine
Oxidized wine, also known as "tired" or "stale" wine, refers to a wine that has been exposed to exce...
paillard
A paillard is a thin, flattened piece of meat, typically chicken, veal, or beef, that has been pound...
pain au levain
Pain au levain is a traditional French bread made with a natural sourdough starter rather than comme...
pain perdu
Pain perdu is a classic French culinary term that refers to a dish made from stale or day-old bread.
palate cleanser
A palate cleanser, also known as a 'palate refresher', is a small, usually simple dish or beverage s...
21 referencespalmier
A palmier is a type of French pastry that resembles the shape of a palm leaf or butterfly.
1 referencepanade
Panade is a culinary technique used to create a thick, creamy binding agent for various dishes, part...
1 referencepan drippings
Pan drippings, also known as fond, are the flavorful browned bits and juices that remain in the cook...
7 referencespan fried
Pan frying is a cooking technique that involves cooking food in a shallow layer of hot oil or fat in...
1 referencepan grilled
Pangrilled refers to a cooking technique in which food is grilled or seared directly in a hot, dry p...
1 referencepanini
A panini is a type of Italian grilled sandwich, typically made with bread that has been pressed and...
12 referencespan pizza
Pan pizza is a style of pizza that is baked in a deep, oiled pan rather than directly on a baking st...
pan roasted
Pan roasting is a dry-heat cooking technique used to prepare a variety of foods, particularly meats,...
1 referencepan seared
Pan searing is a dry-heat cooking technique used to create a flavorful, golden-brown crust on the su...
3 referencespan-searing
Pan-searing is a dry-heat cooking technique used to develop a flavorful, crispy exterior on various...
papillote
A 'papillote' (pronounced pah-pee-YOHT) is a French cooking technique that involves baking food, typ...
2 referencesparboil
Parboiling, sometimes called pre-cooking, is a culinary technique that involves partially cooking an...
19 referencesparchment packet
A parchment packet, also known as en papillote, is a cooking technique in which food is baked or ste...
par cooking
Parcooking, also known as par-cooking or precooking, is a culinary technique in which food is partia...
pasta bake
Pastabake is a type of baked pasta dish.
9 referencespasta sheets
Pasta sheets are thin, flat sheets of pasta dough that are used as a base for various Italian dishes...
pasteurization
Pasteurization is a food processing technique that involves the controlled application of heat to a...
16 referencespastry bag
A pastry bag, also known as a piping bag or icing bag, is an essential tool used in baking and decor...
6 referencespastry tip
A pastry tip, also known as a piping tip or nozzle, is a small, conical-shaped tool used in baking a...
pate a choux
Pâte à choux, also known as choux pastry, is a light and airy pastry dough used in a variety of swee...
3 referencespate brisee
Pâte brisée is a classic French shortcrust pastry dough used as the base for a variety of savory and...
5 referencespâte sucrée
Pâte sucrée is a sweet tart pastry with a crisp texture that holds its shape well.
pâtisserie
Pâtisserie is the French tradition and craft of making fine pastries and baked goods, encompassing i...
11 referencespatty
A patty is a small, flattened disk or cake of ground or minced meat, vegetables, or other ingredient...
51 referencespaupiette
A paupiette is a French culinary technique in which a thin slice of meat, fish, or poultry is rolled...
pearling
Pearling is a milling process that removes the tough outer hull and some or all of the bran layer fr...
peeler
A peeler, also known as a vegetable peeler or paring knife, is a small handheld kitchen tool used to...
5 referencespeeling
Peeling is a common culinary technique used to remove the outer skin or rind of various fruits, vege...
25 referencespellicle
A pellicle is a thin, dry, and often glossy skin that forms on the surface of foods during certain c...
pepes
Pepes is an Indonesian cooking method, most associated with Javanese cuisine, in which seasoned fish...
3 references