If you’re unfamiliar with reading recipes, it can often be often quite confusing (and perhaps a bit alarming) when you’re not used to the jargon. We’ve selected a few cooking terms that might seem rather bestial and cause you to raise your eyebrows – so before you find yourself getting all flustered, take a look at what they actually mean!
This is done to get the flavour aroma out of an ingredient by giving it a forceful bashing. A common ingredient you would bruise would be lemongrass.
Some might have images of a Fifty Shades of Grey scenario but no! This is a common verb that often refers to cream. The action involves beating it ferociously to incorporate air.
TRY: Zucchini cake with whipped cream
To sweat something means to soften it gently without browning it. A gentle sauté, in other words. Commonly referred to chopped onions.
And no, this isn’t the wrong spelling of ‘cuddle’. To coddle means to heat in water but below boiling point. A classic Caesar salad calls for a coddled egg in its dressing.
TRY: Chicken Caesar salad
Probably the worst name for a dessert but it is what it is… a grunt refers to a pudding, not unlike a cobbler (batter or dumpling-topped stewed fruit), however instead of being baked, grunts are cooked on the stovetop.
This is the process of soaking food in a liquid to either soften it and/or provide flavour.
Weeping generally refers to unattractive liquid oozing from cooked meringue.