Here is a very basic encyclopedia of cooking terms to make it easier to end up with a successful, tasty final product
To bring liquid to the point that large bubbles form and you can see steam. Use your highest heat.To cook meats, fish or vegetables in liquid in a heavy pan with a heavy lid usually in the oven.To combine two mixtures so they appear as one. By creaming butter and sugar together you beat in air to make your baking lighter.To cut up in small squares for even cooking. The size varies according to the recipe but generally ranges from a quarter-inch to two inches.
To cook at a low temperature where the water is barely simmering. Eggs, fish and other tender ingredients are often poached so they do not break apart.To boil down a stock or sauce for maximum flavour. The best reductions are made with homemade stock but if you do not have any use a low-salt version. Saltiness increases as you reduce a liquid.The term in French technically means “jump in the pan.
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