My version of pata tim

Here are some cooking terms that you will find in every cookbook but may not be familiar with. 

all purpose flour - a blend of high and low protein flours. The manufacturers blend the flour so that there is enough gluten in it to make a reasonable (often excellent) loaf of bread but not so much that you will end up with a chewy birthday cake. This is why they call it "all purpose:" it is good to use in a variety of baked goods.

al dente (al-Den-tay) In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.

For a great explanation of how al dente pasta should feel and taste, I direct you to read my friend Lola's explanation. Lola is a wonderful home cook from Italy and knows what she is talking about. Her description of al dente is at the end of my post for Pasta e Fagioli.

bard To tie some type of fat (bacon or fatback) around what you are cooking to prevent it from drying out while roasting. Often used with fowl or extremely lean meats, barding bastes the meat while it is cooking, thus keeping it moist.

baste To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, melted butter) on food while it cooks to prevent drying out and to add flavor.

braise
(BRAYZ) a cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish. Check out my article on Braising and then my recipe for ossobuco for a delicious example of this cooking method.

bouquet garni
a little bundle of herbs, tied together or placed together in in a piece of cheesecloth, used to enhance the flavor of a soup or stew. The classic combination of herbs is parsley, thyme, and bay leaf, but I like to add different herbs that I think will go with dish.

broth
Basically the same thing as stock, a flavorful liquid prepared by simmering meat, poultry, fish or vegetables in water with some added herbs. This liquid can then be used for making soups, sauces, braises or by itself. Home cooks were more likely to see the term broth where professionals use the word "stock". Not to be confusing, but some people use the term bouillon.

cabbage
comes from the French word caboche, a colloquial term for head. The most common cabbage is the tight leafed compact head that ranges in color from white to red although there are many other types of cabbage varying in size in shape worth trying. Cabbage can be cooked or eaten raw as in cole slaw. When buying, look for heads that appear heavier than their size with crisp leaves. The cabbage family also includes kale, broccoli, cauliflower, and Brussels sprouts.

cannellini bean
(kan-eh-LEE-nee) A large white Italian kidney bean that's great in soups and stews.

canola oil
The market name for rapeseed. As the most popular oil in Canada, the name was changed to protect the innocent. Now popular in the US because it only contains about 6% of saturated fat. Also it contains more mono saturated fat than any oil other than olive oil as well as Omega-3 fatty acids... thought to help lower cholesterol. It doesn't have much of a taste and should be used for cooking (high smoking point) and salad dressings.

cole slaw
Coming from the Dutch term, koolsla, which means "cool cabbage", it's a salad made with shredded cabbage mixed with mayonnaise as well as a variety of other ingredients. Check out my dad's recipe for to see what he puts into his.

cut in
When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.

demi-glace
(DEHM-ee glahs) A rich brown sauce made from reduced veal and beef stock that is used to make classic sauces. This is the stuff that gives those sauces you are served at fancy restaurants that velvety texture and sheen. For more information about demi-glace, click here.

dredge
(DREHJ) When you lightly coat food to be pan fried or sautéed typically with flour, cornmeal, or breadcrumbs. Check out my recipe for Sole Meuniére.

End of Part One