Cooking Basics

Commonly Used Cooking Terms and Techniques

Bake, broil and blacken -- oh my!

Bake: To cook food covered or uncovered, using direct, dry heat of an oven.
Blackened: To cook seasoned fish or other foods over high heat in a super-heated heavy skillet until charred, resulting in a crisp, spicy crust. It is best to blacken fish and meat outdoors because of the large amount of smoke it produces.
Braise: To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Recommended for less-tender cuts of meat.
Broil: To cook food a measured distance below direct, dry heat. When broiling, position the broiler pan and its rack so that the surface of the food is the specified distance from the heat source.
Brown: To cook food in a skillet, broiler, or oven to add flavor and aroma and develop a rich, desirable color on the outside.
Fry: To cook food in a hot cooking oil or fat, usually until a crisp brown crust forms.
Grill: To quickly cook food by placing it on a grill rack directly above the heat source. A charcoal grill is generally left uncovered for direct grilling, whereas a gas grill is generally covered.
Poach: To cook food by partially or completely submerging it in a simmering liquid.
Roast: A dry-heat cooking method where food is cooked, uncovered in an oven. Tender pieces of meat work best for roasting.
Saute: To cook and stir in a small amount of fat over fairly high heat in an open, shallow pan.
Scald: To heat a liquid to a temperature just below the boiling point, which is when tiny bubbles begin to appear around the edge.
Sear: To brown a food quickly on all sides using high heat. This helps seal in the juices, and may be done in the oven, under a broiler or on a stovetop.
Steam: To cook food in the vapor given off by boiling water.
Stew: To cook food in liquid for a long time until tender, usually in a covered pot.
Stir-Fry: To quickly cook small pieces of food in a little hot oil in a wok or skillet over medium-high heat while stirring constantly.

Chopping, slicing and dicing

Chop: to cut food into fine to medium irregular pieces
Cube: to cut food into uniform 1/2 x 1/2 inch pieces
Dice: to cut food into uniform 1/4 x 1/4 inch pieces
Julienne: to cut food into thin sticks about 2 inches long
Mince: to cut food into tiny irregular pieces
Slice: to cut food into flat, thin pieces

Glossary of cooking terms and techniques provided by Better Homes and Gardens New Cookbook 14th Edition.

The Skinny on Spices

Cayenne pepper: hot, pungent and smoky in flavor. Common in stews, barbecue rubs, sauces, bean, meat, egg and cheese dishes. Best substitute: 2 to 3 drops bottled hot pepper sauce for 1/8 to 1/4 teaspoon cayenne pepper.
Chili powder: hot, spicy, peppery taste and aroma. Common in soups, stews, marinades and meat dishes. Best substitute: dash of bottled hot pepper sauce plus equal measures of ground oregano and cumin.
Cumin (ground): pungent, spicy, slightly bitter flavor. Often used in Indian and Mexican dishes, meats and poultry. Best substitute: chili powder.
Curry powder: a fragrant, mild-to-hot blend of up to twenty ground spices. You can use it with meats, stews and root vegetables; often used in Asian and Indian dishes.
Fennel seeds: mild, licorice-like flavor and aroma. It can be used to season meat, sausage, poultry, baked goods, fruit desserts and coleslaw. Best substitutes: anise or caraway seeds.
Ginger (ground): sweet, hot flavor. Common in stir-fries, marinades, meats and baked goods. Best substitutes: ground allspices, cinnamon, mace or nutmeg
Mustard (dry, seeds): dry mustard attains hot flavor when mixed with water; seeds have hot, spicy flavor. Dry mustard is common in salad dressings, egg, cheese and meat dishes. Mustard seeds are common in relishes and boiled vegetables and meats.
Nutmeg (ground): slightly sweet and spicy flavor and aroma. Often used in baked goods, white sauces, custard and eggnog. Best substitutes: ground cinnamon, ginger or mace.
Paprika: Hungarian paprika is often more pungent than Spanish paprika and can be described as sweet (mild) or hot. Spanish paprika is slightly sweet and bitter. It can be used to season vegetables, beef, fish, chicken, salad and egg dishes. Best substitute: cayenne pepper, but use sparingly because cayenne pepper is much hotter.
Pepper (black or white): Black pepper is more pungent than white pepper. Common in savory foods and spiced desserts.

The Lowdown on Herbs

Basil: adds a minty, clove-like aroma to sauces, salads and pesto. Best substitues: oregano or thyme.
Bay leaves: brings an aromatic, woodsy note to a dish. Common in slow-simmering dishes such as soups and stews. Bay leaves should be added to a dish whole, never crumbled. Be sure to always discard them before serving.
Chervil: has a flavor similar to parsley with a hint of tarragon. You can use it in salads, soups and vegetables. Keep in mind though, it loses flavor when boiled. Best substitutes: parsley and tarragon mix.
Chives: have a mild onion flavor. Chives taste great sprinkled over egg dishes, in salad dressings and on potatoes. Best substitute: thinly sliced green onion.
Cilantro: brings a pungent flavor to many dishes. Cilantro is often found in Asian dishes, Indian sauces and Mexican salsas. Beware, too much cilantro can bring a harsh, soapy flavor. Best substitute: parsley.
Dill: is a familiar herb for peas. It's delicate taste make it an ideal candidate for fish, seafood and vegetables. Best substitutes: fennel leaves or tarragon.
Marjoram: is similar to oregano but with a sweeter, milder taste. It can be used to season almost any meat and or vegetable dish. Best substitute: oregano, although it is recommended to use less.
Mint: is sweet and refreshing, with a cool aftertaste. Mint makes a great edible garnish for deserts. You can also try mint in salads, marinades, dressings and cocktails. Best substitutes: basil, marjoram, or rosemary.
Oregano: offers a robust, pungent flavor. It is often used to flavor pizza and pasta. Best substitutes: marjoram, basil or thyme.
Parsley: brings a mild, fresh taste to almost any dish (Rachel Ray uses flat leaf parsley often)! Italian parsley, or flat-leaf parsley, has a milder flavor than the curly-leaf variety.
Rosemary: has a bold flavor that is best described as piney. It is typically enjoyed in lamb, pork and fish dishes. Best substitutes: thyme, tarragon or savory.
Sage: has a subtle bitter, musty, mint-like taste. It is often used to season poultry, sausage, pork and stuffing. Best substitutes: savory, marjoram or rosemary.
Savory: has thyme and mint tones that provide a nice complement to soups, meats, fish, mushrooms and bean dishes. Best substitutes: thyme or sage.
Tarragon: has an aromatic, licorice-like flavor. It is best in poultry, most fish dishes, grilled meats and in vinaigrettes. Best substitutes: chervil, crushed fennel seeds or crushed anise seeds.
Thyme: has a slight minty and lemony flavor. Thyme is often used to season chicken, beef, vegetables and sauces. Best substitutes: basil, marjoram, oregano or savory.

Spice and herb breakdown courtesy of Better Homes and Gardens New Cookbook 14th Edition.

Storage Time Recommendations

Dairy Products

Butter: 1 month in the refrigerator or 6 months in the freezer.
Cheese, cottage and ricotta: use by date. If not given, use within 5 days of purchase. Do not freeze.
Sour Cream: 7 days in the refrigerator. Do not freeze.
Yogurt: 7 days in the refrigerator or 1 month in the freezer.

Eggs

Hard-cooked, in shells: 7 days in the refrigerator. Do not freeze.
Whites: 4 days in the refrigerator or 1 year in the freezer.
Yolks: 2 days in the refrigerator. Do not freeze.

Meats, Poultry, Fish

Bacon: 7 days in the refrigerator or 1 month in the freezer.
Sausage, raw: 1 to 2 days in the refrigerator or 2 months in the freezer.
Sausage, smoked links and patties: 7 days in the refrigerator or 1 month in the freezer.
Ham, fully cooked, whole: 7 days in the refrigerator or 1 month in the freezer.
Hot dogs: 2 weeks (unopened), 1 week (opened) in the refrigerator or 1 month after opening in the freezer.
Lunch meats: 2 week (unopened), 3 to 5 days (opened) in the refrigerator or 1 month in the freezer.
Beef, uncooked roasts and steaks: 3 to 5 days in the refrigerator or 1 year in the freezer.
Lamb, uncooked roasts and chops: 3 to 5 days in the refrigerator or 9 months in the freezer.
Pork, uncooked roasts and chops: 3 to 5 days in the refrigerator or 6 months in the freezer.
Ground beef, lamb, pork, veal: 1 to 2 days in the refrigerator or 4 months in the freezer.
Poultry (chicken or turkey) uncooked, whole: 1 to 2 days in the refrigerator or 1 year in the freezer.
Poultry (chicken or turkey) uncooked, pieces: 1 to 2 days in the refrigerator or 9 months in the freezer.
Ground chicken or turkey: 1 to 2 days in the refrigerator or 4 months in the freezer.
Fish: 1 to 2 days in the refrigerator or 3 months in the freezer.

Leftovers

Chicken nuggets, patties (cooked): 1 to 2 days in the refrigerator or 3 months in the freezer.
Meat (cooked meat and meat dishes): 3 to 4 days in the refrigerator or 3 months in the freezer.
Poultry dishes (cooked): 3 to 4 days in the refrigerator or 4 months in the freezer.
Soups and stews: 3 days in the refrigerator or 6 months in the freezer.

Best rule of thumb -- when in doubt, throw it out!

Storage recommendations provided by Better Homes and Gardens New Cookbook 14th Edition.

Common Weight and Measure Conversions

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup

1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
2 pints (4 cups) = 1 quart = 32 fluid ounces
4 quarts (16 cups) = 1 gallon = 128 fluid ounces

Common Metric Conversions

1/8 teaspoon = 0.5 milliliter
1/4 teaspoon = 1 milliliter
1/2 teaspoon = 2 milliliters
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
2 tablespoons = 25 milliliters
1/4 cup = 2 fluid ounces = 50 milliliters
1/3 cup = 3 fluid ounces = 75 milliliters
1/2 cup = 4 fluid ounces = 125 milliliters
2/3 cup = 5 fluid ounces = 150 milliliters
3/4 cup = 6 fluid ounces = 175 milliliters
1 cup = 8 fluid ounces = 250 milliliters
2 cups = 1 pint = 500 milliliters
1 quart = 1 litre

300 degrees F = 150 degrees C
325 degrees F = 160 degrees C
350 degrees F = 180 degrees C
375 degrees F = 190 degrees C
400 degrees F = 200 degrees C
425 degrees F = 220 degrees C
450 degrees F = 230 degrees C
475 degrees F = 240 degrees C
500 degrees F = 260 degrees C