Post by AdminHead on Mar 27, 2023 17:26:58 GMT -6
ScreenHead's Kitchen Index
We love our indexes!
Use this index to find threads and discussions relating to the Chef's Kitchen
having focus on designs, appliances, gadgets, conversions, substitutions and kitchen/cooking life hacks.
~#~
'Fixing' - A specific step in food preparation which locks in a texture, consistency or flavor. (A 'Fixed State')
% Daily Value - The %DV shows how much a nutrient in a serving of a food contributes to a total daily diet. The % Daily Value (%DV) is the percentage of the Daily Value for each nutrient in a serving of the food. The Daily Values are reference amounts (expressed in grams, milligrams, or micrograms) of nutrients to consume or not to exceed each day.
Found on food packaging Nutrition Labels.
1 Pot Meal - One-pot meals are dishes that are easy to make and easy to clean up, while still providing the same nutritional value as a normal dinner that would take much longer to cook and clean up. The entire meal is prepared in one vessel which combines all the flavors. Preparing everything in one dish makes it easier to ensure that several food groups are included on everyone's plate.
2 Step Process (2-Stage Method) - Using two methods/processes to combine, mix, blend or accent foods. Often temperature or texture related. Think boil/simmer, bake/broil, flambé, soft-crack, 'fixing', parboiling, etc... So common most people never even realize they do it...letting a steak rest, cooking rice, etc...
3 Course Dinner - A 3 course dinner menu includes an appetizer, main course and dessert.
4 Course Dinner - A 4 course dinner menu includes an hors d'oeuvre, appetizer, main course and dessert.
5 Course Dinner - A 5 course dinner menu includes an hors d'oeuvre, appetizer, salad, main course and dessert.
6 Course Dinner - A 6 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, main course and dessert.
7 Course Dinner - A 7 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, main course, dessert and mignardise.
8 Course Dinner - An 8 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, main course, palate cleanser, dessert and mignardise.
9 Course Dinner - A 9 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, fish, main course, palate cleanser, dessert and mignardise.
10 Course Dinner - A 10 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, fish, main course, palate cleanser, second main course, dessert and mignardise.
12 Course Dinner - A 12 course dinner menu includes an hors d'oeuvre, amuse-bouche, soup, appetizer, salad, fish, first main course, palate cleanser, second main course, cheese course, dessert and mignardise.
~A~
Air Fry - A method of food preparation in which the ingredients are enclosed in a type of small convection oven and cooked, with little or no oil, by the circulation of hot air, which for certain foods results in a crispy surface, as if they had been deep-fried.
Air Fryers - An airtight, usually small electrical appliance for quick cooking of foods by means of convection currents circulated rapidly by a fan. Contrary to the name, an air fryer doesn't fry food. It's a compact kitchen appliance that circulates hot air around the food to cook it.
Al dente - Al dente pasta simply means to cook pasta slightly under done. Translated from Italian, al dente means “to the tooth”. This means that pasta offers a slight resistance when bitten into.
American Cuisine - Consists of the cooking style and traditional dishes prepared in the United States of America. Usually significantly influenced by European, indigenous American, African, Latin American, Asian, Pacific Islander and many other cultures and traditions.
Amuse-bouche - An amuse-bouche or amuse-gueule is a single, bite-sized hors d'œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone.
Anatomy of a Recipe - The needed component parts of a recipe such as ingredients and instruction. Often accompanied by other useful information and writer's tips.
Animal Anatomy and Cuts - A chart or listing of meat butchering portions and their locations specific to the subject animal.
Appetizer - A small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.
~B~
Bake - To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.
Baking Pan - A flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas. These pans, like all bakeware, can be made of a variety of materials. Also referred to as baking tray or baking sheet.
Baking Tips and Tricks - A listing of suggestions by other bakers to assist others with their baking skills.
Baking Without an Oven - Using 'other' equipment to provide even consistent heat resulting in the baking process
Barbecue (BBQ) - Describes various cooking methods that employ live fire and smoke to cook food.
Barbecue Grills - A device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric.
Baste/Basting - To moisten (foods, especially meat) at intervals with a liquid (such as melted butter, fat, or pan drippings) especially during the cooking process to prevent drying and add flavor.
Batter - A flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough, which is also a mixture of flour and liquid. Batters are usually a pourable consistency that cannot be kneaded.
Beat - To stir rapidly to blend ingredients into a smooth mixture while also adding a bit of air to the mixture. Beating can be done by hand with a whisk or using a stand mixer with the whisk attachment (or an electric handheld mixer) on medium to high speed.
Bias Cut - A bias cut simply means cutting on the diagonal. Hold your food at a slight angle to the knife and slice. Bias cuts are often used in Asian stir-fry.
Blanch - Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
Blend/Blending - To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color.
Blenders - An electric mixing machine used in food preparation for liquefying, chopping, or pureeing.
Boil - The cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] at sea level; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one degree Celsius for each 1,000 feet [300 metres])
Bouillon - Made from dehydrated meat or vegetable broth, bouillon cubes are essentially evaporated, condensed bouillon in the shape of a cube that, when added to water, makes broth. The cubes are typically available in chicken, beef, or vegetable bouillon.
Braise - Braising is simply a cooking method that involves browning meat or vegetables in oil, then cooking them in a small amount of liquid in a covered pan, either on the stovetop or in the oven. The long, slow cook time helps develop flavor and turn even the toughest of meat cuts fork-tender.
Braisers - Braisers use wet- and dry-heat to create the perfect conditions for preparing tender meat and vegetables. Braisers are typically used for braising, browning, poaching and in some cases, even serving.
Bread - Usually a baked and leavened food made of a mixture whose basic constituent is flour or meal. Also: "To Bread" - The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared. Once the food is breaded, it is then baked, sautéed, broiled, or deep-fried to create a crispy, crunchy crust that covers the food.
Bread Machine - A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel.
Breading - See "To Bread" above
Brewing Methods - To prepare (beer, ale, coffee, etc.) by steeping, boiling and/or fermentation or by infusion and fermentation.
Brewing Equipment - The vessels and tools used to brew beer, which usually includes systems of saccharification, fermentation, refrigeration and clean-in-place.
Brine - Brining is a technique used to season uncooked ingredients and keep them juicy and firm even after cooking (though not all brined foods are cooked). A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking.
Broil - Broiling uses only the upper heating element in your oven, applying high temps to the top of dishes for fast flavor. Use this method to cook and crisp delicate foods or brown the top of already-cooked dishes. Most broil settings use temps between 500 and 550° F
Broilers
Broth
Browning Agents - See "Maillard reaction"
Browning Methods
Butcher
Butchering
Butchering Tools
Butterfly Cutting - Butterflying a piece of meat (or poultry or fish) means to slice into the meat parallel to the cutting board, cutting it in half but not all the way through to the other side so that the two halves are attached and you can open them like pages of a book.
~C~
Cajun - Cajun food is robust, rustic food, found along the bayous of Louisiana, a combination of French and Southern cuisines.
Cake
Can Openers
Candy Making
Canning - Canning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods. The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food. Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer.
Caramelize - Caramelizing foods involves a slow cooking process and deep browning (as the word caramel implies as it will have the color of caramel candy). Or if you prefer a more scientific explanation it's when sugar reacts in the presence of high heat.
Cask
Charger Plate - A charger plate, also known as a service plate or underplate, is a decorative base setting used during each dining course at weddings, banquets, or fine-dining establishments. Each course is served in a separate bowl or plate and placed on top of the charger plate.
Charts
Cheeses - Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk.
Chiffonade Cut - To cut leafy vegetables (basil, lettuces, greens) into thin shreds.
Chop - This is a general method for cutting food into bite-sized pieces (about 1/4-inch in size, or the thickness of a pencil). A large-bladed chef's knife is helpful for chopping, dicing, and mincing When a recipe calls for finely chopped, aim for pieces about 1/8-inch in size (or half the thickness of a pencil).
Choppers
Coffee - Coffee is a beverage prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content.
Coffee Grinders (Mills)
Coffee Pots
Cold Storage - Food should be stored in a refrigerator that is 40°F or cooler or a freezer that is 0°F or cooler.
Concoction - Something prepared or devised by combining different ingredients.
Convection - Convection is the process by which food is heated by a moving heat source, such as the hot air in an oven, or even the motion of boiling water in a pot.
Convection Ovens
Cookware
Cream - Cream is a rich, thick emulsion of dairy fat available commercially as a white or light yellow colored fluid or it can be whipped into a stable foam for various applications. It is popular in baked goods such as: Cakes. Pastries.
Creaming - Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid.
Creole - Creole food is cosmopolitan food, created in New Orleans with European, African and Native American roots. The French influence is strongest, but vestiges of Italian, Spanish, German, and even Caribbean can be found in some dishes.
Crock
Crock-pots
Crust
Cutting Boards
Cutting Methods - The different ways of separating components during food preparation and consumption.
~D~
Decanters
Decanters
Deep Fry
Deep Fryers
De-boning - Deboning involves using a specialty knife to separate flesh from bones be it meat, poultry or fish.
De-veining - To remove the dark dorsal vein from (shrimp)
Dice Cut - Dice: Dicing is similar to chopping, except dicing is always finely chopped, consistent in size, and neat in appearance. It's the precision of the cut that distinguishes dicing from chopping.
Dicers
Dinner - In modern use dinner and supper both usually refer to the main meal of the day eaten in the evening, with dinner being the slightly more formal word. Formerly, dinner typically referred to a main meal eaten in the middle of the day, while supper referred to a light meal eaten in the evening.
Dinner Party
Dining Room Decor
Dining Furniture
Dining Methods
Dishes
Dish Washers
Dish-washing Methods
Distilling - Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation.
Distilling Methods
Docking - Docking is the act of making cuts or piercing tiny holes in dough or crust before baking. This process allows steam to escape which prevents the dough from rising as it bakes.
Double Boiler
Dough
Dredge - "Dredge" means lightly coating food with a dry ingredient, such as flour, cornmeal, or breadcrumbs. Often, you'll dredge foods before frying. Note: Many recipes call for food to be dredged, then dipped in a liquid (such as eggs or buttermilk) followed by a seasoned coating.
Dressing
Dressing Animals - also known as gralloching (/ˈɡræləkɪŋ/ GRA-lə-king), is the process of removing the internal organs of hunted game, and is a necessary step in obtaining and preserving meat. An animal after being partially butchered, removing all the internal organs and often the head as well as inedible (or less desirable) portions of the tail and legs.
Drippings - fat and juices drawn from meat during cooking.
Dutch Ovens
~E~
Egg Beater
Egg Wash
Electric Appliances
Emulsify - combining two ingredients, such as fat/oil and a water-based liquid/food, such as broth, vinegar, or water itself, which do not ordinarily mix easily.
Emulsifying Agents
Enhancing
Evaporators
Expiration Date (Use By, Best By Date)
~F~
Filet
Filleting Methods
Finger Foods
Flambé
Flavonoids
Flavor Contrasting
Flavoring
Flour
Foils
Fold
Food-Borne Illnesses and Contamination
Food Groups
Food mill
Food Safety
Freeze Dried
Freezer Burn
Freezers
Freezing
~G~
Garbage Disposals
Garnish
Gas Appliances
Gelato - Gelato usually contains less air than ice cream, resulting in a denser texture, but still soft and scoopable.
Giblets
Gimmick Naming
Gravy
Grease
Grape Seed Oil
Grill
Grilling
Grind
Grinders
~H~
~H~
Hamburger Presses
Heat Range
Heat Settings
Herbs ~ Leaves, flowers, or stems used for food, flavoring, medicine or fragrances. Herbs are typically valued for their savory or aromatic properties. Herbs are combined with Spices to make a Spice Blend/Seasoning.
Herb Gardens ~ A dedicated space in a garden, devoted to growing a specific group of plants called herbs or medicinal plants. They can just be dedicated patches where such herbs grow randomly or they may also be carefully designed.
Home Cooked
Homegrown
Homemade
Hors d'oeuvre
Hot Plate
~I~
Ice Cream
Ice Cream Makers
Imitation
Incorporate
Injectors
Injecting Techniques
Instapots
Interruption Method (Flavor Setting)
~J~
Julienne - To cut the food in matchstick-size pieces. Cut the food in planks about 1/4-inch thick and 2 inches long. Stack the slices and then cut them into thin strips.
Jumex
~K~
~K~
Kitchen
Kitchen Decor
Kitchen Design Ideas
Kitchen Films and Foils
Kitchen Gadgets
Kitchen Library
Kitchen Linens
Kitchen Papers - Wax, Parchment, Freezer, Butcher, Towels, Napkins, Baking Paper
Kitchen Safety
Kitchenette
Knead
Knife Maintenance and Storage
Knife Sharpeners and Dressing Tools
Knives
Kosher
~L~
Lard
Leavening
Leavening Agents
Loaf
Loaf Pans
~M~
Maillard reaction - The Maillard reaction is an organic chemical reaction in which reducing sugars react with amino acids to form a complex mixture of compounds. This reaction is responsible for the characteristic flavour and aroma of browned food.
Manual Appliances
Marinate
Marinating Methods
Mash
Mashing
Meal Ideas
Meat Cuts
Menu
Microwave Ovens
Mignardise
Mince
Mix
Mixer
Mixology
Molecular Cooking
Molecular Gastronomy
Mop
Mortar And Pestle
Mother
Movie/TV Snacks
~N~
Nacho
Nutrient
Nutrition Label
~O~
Oil
Oil-based
Oven
Oven Maintenance
Oven Temperature Calibration
Oven Types
Over-Ripened
~P~
Over-Ripened
~P~
Palate
Palate Cleanser
Pan Storage
Panfry
Panfry
Parboil
Party
Party Food Layouts and Ideas
Pasta
Patio Kitchen
Peel
Peelers
Pinch
Pith
Plank
Plank Cooking
Poach
Poachers
Poultry
Pressure Cookers
Pressure Cooking
Proof
Puree
~Q~
Quiche - A savory egg custard baked in a flaky pie crust shell. The base of quiche filling are milk, cream and eggs. The add-ins vary and can include meats, seafood, cheese, spices and vegetables.
Quickening Agents
Quickening Agents
Quickening Methods
~R~
Recipe
Recipe Apps
Recipe Literature
Reconstitute
Reduce
Reduction Methods
Render/Rendering
Rest
Ricing
Rind
Roast
Roaster
Roasting Oven
Rolling Pins
Roux
~S~
Salt
Sauté
Sauté
Scald
Sea Salt
Sear
Self-rising Flour
Score Cutting/Scoring
Scoville Pepper Heat Scale
Sherbert
Shish-Ka-Bob
Shucking
Sieve
Sift
Sifters
Simmer
Simmering Pots
Skewer
Skim
Slow Cook
Slow Cookers
Slurry
Smokers
Smoking Meats
Smoking Methods
Snack
Sodium
Soft-crack
Sorbet
Soup
Spice - Spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish.
Spice Flavor Chart - Spices can exhibit essences of the five basic flavors of bitter, salty, sour, sweet, and umami. There are also 'Supporting Flavors' such as cooling, earthy, floral, fruity, herbaceous, hot, nutty, piney, pungent, spicy, sulfury, or woody. A Spice Flavor Chart gives you an idea of the flavor each spice will add to your meal, what spices go well together and what foods to add them to.
Springform Pan
Starch
Steam
Steamers
Steep
Sterilizers
Stew
Stew Pots
Stir-fry
Stir-fry Pans
Stir-fry Methods
Stir-fry Utensils
Strain
Strainers
Stock
Stockpots
Stove
Substitution Chart
Sugar
Sugar Substitute
~T~
Table Manners (Etiquette) - Behavior and courtesy during a meal.
Table Utensils
Tables
Tableware
Tamis - pronounced "tammy". A tamis is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. Also known as a drum sieve, or chalni in Indian cooking. It looks like a springform pan, but with a flat metal sieve across the bottom.
Tenderize
Tenderizers
Traditional Etiquette - Table manners and procedures which are commonly socially accepted with a culture.
Truss - To tie whole poultry with string or skewers in order to ensure even cooking.
~U~
Umami - Umami means “essence of deliciousness” in Japanese and its taste is often described as the meaty, savory deliciousness that deepens flavor.
Utensil Storage
Utensils
Utensils
~V~
Vitamin
Volume
~W~
Waffle Irons - A waffle iron needs an external heat source. It is often placed over a fire or a stove.
Waffle Maker - A waffle maker is an electric gadget. You plug it into the wall outlet, switch it on, and pour your waffle batter into the grid plates.
Wash
Water-based
Whip - To beat food with a whisk or mixer in order to incorporate air and build volume.
Whisk
~X~
~Y~
Yeast - A living microscopic organism that turns sugars or starch into alcohol and carbon dioxide. Baker’s yeast is used in the leavening of certain doughs, brewer’s yeast is used in the brewing of beer and making of wine.
~X~
~Y~
Yeast - A living microscopic organism that turns sugars or starch into alcohol and carbon dioxide. Baker’s yeast is used in the leavening of certain doughs, brewer’s yeast is used in the brewing of beer and making of wine.
~Z~
Zest - The outer, colored part of the peel of citrus fruit. Often used as a flavor enhancer.
Zesters - Zesters are exclusively used for citrus fruits to get long, thin strips of zest. They're small with just a few round holes that you scrape along the fruit.