cooking terms you should know 👩🍳
Ever read a recipe and felt like it was speaking another language? 😭
Same — until I actually learned what those terms meant. So here’s your quick Kitchen Dictionary so you never feel lost again 👇
🥘 Sauté – quick cook in oil (think veggies or shrimp).
🔥 Simmer – small bubbles = flavor building.
🍗 Braise – brown first, then cook low and slow in liquid.
🍷 Deglaze – add wine/broth to lift up flavor from the pan.
🧁 Fold – gentle mix to keep things fluffy.
🥄 Whisk – fast mix for eggs, dressings, or batter.
🥦 Blanch – boil, then ice bath for bright, crisp veggies.
🍋 Marinate – soak in flavor before cooking.
🔥 Broil – top heat only — fast and crispy!
🥣 Mise en place – prep everything first so cooking is stress-free.
Once you know these, recipes instantly make sense — and you’ll feel so much more confident in the kitchen.
💬 Which one of these confused you the most before? I might do a Baking Terms 101 next 🍰✨
#whatsfordinner #lemon8challenge #cooking #CookingHacks #AskLemon8
Understanding basic cooking terms can dramatically improve your experience in the kitchen, especially if you are new to following recipes. The terms sauté, simmer, braise, deglaze, fold, whisk, blanch, marinate, broil, and mise en place are foundational techniques that help you prepare delicious meals with ease. Sautéing involves quickly cooking food in a small amount of oil or fat over relatively high heat, which is perfect for vegetables or shrimp to retain their texture and flavor. Simmering, on the other hand, refers to cooking liquids at a low temperature so small bubbles form, allowing flavors to slowly develop and deepen. Braising is a method where you first brown the food, then cook it slowly in a covered pot with some liquid, making it especially good for tougher meats that become tender over time. Deglazing follows braising or sautéing by adding wine, broth, or another liquid to lift the flavorful browned bits from the pan, enriching sauces or gravies. Folding is a gentle mixing technique used when adding airy ingredients like whipped egg whites to batter, ensuring the mixture stays light and fluffy. Whisking is a faster mixing method that incorporates air thoroughly, ideal for eggs, dressings, and batters. Blanching means boiling vegetables briefly and then immediately plunging them into ice water; this process helps keep vegetables vibrant and crisp, perfect for salads or meal prep. Marinating is soaking food in a seasoned liquid to infuse flavor and tenderize before cooking. Broiling uses direct top heat inside an oven to cook food quickly, giving it a crispy surface similar to grilling. Mise en place — a French culinary phrase meaning "putting in place" — literally means preparing and organizing all ingredients before cooking, which makes the cooking process smoother and less stressful. By mastering these terms, you’ll improve your cooking skills and follow recipes more effectively. Plus, you’ll feel more confident tackling new dishes, reducing kitchen anxiety. Next, you might want to explore baking terms to further expand your culinary vocabulary and skills.
