2.4 Basic Cooking Terminology

Key Concepts

• Blanching
• Deglazing
• Julienne
• Mirepoix

Blanching

Blanching is a cooking technique where food, usually vegetables or fruits, is briefly cooked in boiling water and then immediately transferred to an ice bath to stop the cooking process. This method helps to preserve the color, texture, and nutritional value of the food. Blanching is often used as a preliminary step before freezing or further cooking.

For example, blanching green beans before freezing helps to retain their vibrant color and crisp texture. To blanch, bring a pot of water to a boil, add the green beans, and cook for 2-3 minutes. Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and pat dry before freezing or using in recipes.

Deglazing

Deglazing is a technique used to dissolve and incorporate the browned bits (fond) from the bottom of a pan into a sauce or liquid. This method adds depth and flavor to the dish. Common liquids used for deglazing include wine, broth, or vinegar. Deglazing is often done after sautéing or roasting meats or vegetables.

For instance, deglazing a pan after sautéing onions and garlic with a splash of white wine can create a flavorful base for a sauce. To deglaze, pour the liquid into the hot pan and use a wooden spoon to scrape up the browned bits. Simmer the liquid until it reduces and thickens, then use it as a base for your sauce.

Julienne

Julienne is a cutting technique where vegetables or other ingredients are cut into thin, matchstick-like strips. This method is often used for aesthetic purposes and to ensure even cooking. Julienne cuts are typically used in salads, stir-fries, and garnishes.

For example, julienning carrots can add a decorative touch to a salad or stir-fry. To julienne, first peel the carrot, then cut it into thin slices. Stack the slices and cut them into thin strips. The result is uniform, thin strips that enhance both the presentation and texture of the dish.

Mirepoix

Mirepoix is a classic French combination of diced vegetables used as a base for many savory dishes, such as soups, stews, and sauces. The traditional mirepoix consists of equal parts diced onion, carrot, and celery. This mixture adds depth and complexity to the dish.

For example, a mirepoix can be the foundation for a rich beef stew. To prepare a mirepoix, dice equal parts onion, carrot, and celery. Sauté the vegetables in a bit of oil until they are softened and lightly caramelized. Add the mirepoix to your stew or sauce to enhance its flavor and aroma.