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boiling water

Basic Cooking Terminology

boiling water

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O.K. If you’re going to follow a recipe, you’re going to need to understand some basic cooking terminology. Many recipes use terms that have specific meanings. Many use abbreviations that you need to understand. (For example, a Tbsp. is much larger than a tsp. – I once made a batch of gingerbread men that turned into saltbread men because of my own confusion between these two.)

So let’s get to it!

This means to bring any type of liquid to a boil. The boiling point is generally 212 degrees. Boiling is usually accomplished when bubbles have broken the surface of the liquid.

When you see this in a cookbook, it is generally telling you that you will need to remove any bones from the meat.

With this cooking technique, you brown the meat first and then place it in a pot with liquid. Then you tightly cover the pot and slowly cook the meat.

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