This results in tender and flavorful dishes. Marinate: To soak food (meat, poultry, fish, or vegetables) in a seasoned liquid mixture to enhance flavor and tenderness.īraise: To cook food (usually meat or vegetables) slowly in a covered pot or casserole with a small amount of liquid, typically at a low temperature. This technique is ideal for browning and sealing in flavors. Sauté: To cook food quickly in a small amount of oil or butter over high heat, using a skillet or pan. Blanching helps retain color, texture, and nutrients. This method is often used to tenderize and infuse flavors into dishes.īlanch: To briefly cook food (usually vegetables or fruits) in boiling water, then immediately transferring them to ice-cold water to stop the cooking process. Simmer: To cook food gently and slowly in liquid just below boiling point.
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