Glossary & How To

When I decided to start putting together this site, I knew that the first things I wanted to include in the 'Throwing Knives' section was a glossary and how to, for anyone who might be new to cooking.

I want those who are starting out their cooking journey to feel encouraged to cook by the content on this site rather than overwhelmed. It's been something that's challenged me as I write recipes to not take what I know for granted, and pushed me to be as clear as possible in the directions I write.

When I first got into cooking, I was trying out a lot of recipes that were American, or Italian, and as I continued to get comfortable in the kitchen I expanded to other cuisines. This meant I was coming across techniques and terminology that I wouldn't have seen my mom or dad use in our Indian kitchen.

So this post will be a growing list of all terminology and techniques mentioned in the coming recipes. If I'm writing a recipe and there's a word I think someone who doesn't usually cook might not know, I will be sure to include it in here. I'm trying to minimize 'social media envy', which can happen when we see people post pretty things, and help those who find their way here feel inspired and empowered to try new things, and make those pretty things for themselves!

Even if you aren't trying out one of my recipes, I hope that this list can be a one-stop-shop resource for many of your kitchen questions!

The list is in alphabetical order, and instructional Youtube videos are embedded whenever possible!

If there's anything you think I missed, let me know!

GLOSSARY & HOW TO

Allumette - Because potatoes are special, they get their own word for when you want to julienne them. Also known as a matchstick cut, it's a French word which means to cut into short (1-2 inches), thin strips.

Blanch - To blanch vegetables, you cook them in boiling water, and when you remove them, place them directly into ice water. This is an important process for any vegetables you may be freezing.

Julienne - Is a French word, which means to cut into short (1-2 inches), thin strips. It's also known as the 'matchstick cut,' so imagine you are trying to cut your vegetables into matchsticks. Below is a great video on how to julienne, which also walks you through how to properly hold a knife.

*Whenever I julienne vegetables, I don't particularly cut off the ends to create a box shape first, because I hate to waste so much vegetable, but that is a personal preference. It's more important to me to make full use of the vegetable than to have perfectly uniform cuts.

Roux - A roux is a mixture of equal parts fat and flour, that is cooked together and used to thicken sauces.