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 It makes things sizzle, sputter, and smoke. It turns food brown, tender, and crunchy. It can make or break your culinary creation. What is it? Heat - one of the essential components of cooking. Today, in our first edition of "The Language of the Kitchen" we explore the uses of heat through definitions of heat related cooking terms. But first, let's define the most essential Language of the Kitchen term - cooking itself! Cooking is the heating of food to a certain temperature to make the food more palatable or in some cases edible. The term cooking may also refer to the preparation of food. With that out of the way let's look at those terms which apply to the heating of food.
Boil At sea level, water boils at 212°F. Food is considered at a boil, in liquid, when large bubbles rise to the surface and pop. Hint: when boiling liquid for rice or other additions, put on the pot lid so the liquid does not evaporate and reduce the amount called for in the recipe.
Simmer Liquid is simmering when it reaches a temperature between 185°F - 195°F and tiny bubbles form that gently rise and collapse just below the surface. Simmer is used for reductions, soups and stews. If your sauce is sputtering out of the pan you are not in the simmer mode, you are close to boiling. Turn down the heat, stir the contents of the pot and check frequently so the bottom of the pot and the contents do not burn.
Fry Frying is a method of cooking with many subcategories. To fry is to cook food in a small amount of fat over high heat. A large pan with high sides is the best choice for frying to avoid over crowding and to contain the fat as much as possible.
Deep-Fry Cooking food on high heat with lots of cooking fat so the food floats on top while cooking is deep-frying. A deep fat fryer can make the process easy and less greasy than on-stove cooking. This is because less fat is required, a basket is provided for easy food removal and no guesswork is needed for maintaining the proper temperature of the oil. And best of all, most have systems to filter and drain the used oil, making clean up much easier.
Pan Fry In pan frying, food is cooked in a frying pan, the favorite being a cast iron pan just like Grandma had, with a little fat over high heat. Pan frying is great for steaks if you do not mind the clean up.
Sauté Sauté is the prima ballerina of the frying techniques. Use a small amount of fat over high heat and quickly fry thin tender pieces of food until golden. Great for veal scallops and all kinds of fish. Sautéing is done in an open shallow pan known as a sauté pan.
Stir Fry When stir-frying, food is cut into bite size pieces and stirred continually over extremely high heat in either a flat or a round bottomed wok. Remember the wok should be very hot before adding the oil. Stir Frying is similar to sautéing only with much higher heat and smaller pieces of food.
Braise Braising means to cook slowly at a low temperature in a small amount of liquid. Foods may be braised in the oven or on the range top. Food is sometimes browned first on high heat. Slow, moist cooking breaks down the fibrous connective tissue called collagen in tougher cuts of meat and they become tender and very flavorful. Osso Buco and lamb shanks become tender and flavorful due to braising.
Broil Broiling is to cook under intense direct heat in the oven. A rectangular pan with a rack, called a broiler pan is used to catch drippings as the food cooks. Food is cooked one side at a time. Most ovens have a broil setting on the dial. Broiling is a great way to cook a steak or brown the top of a cheesy casserole.
Grill Grilling is to cook over direct heat such as open flame or coals. Food is placed on a grill over the heat and cooks one side at a time. The most popular form of this sort of cooking is done on a barbeque.
Roast Roast is to cook by the circulation of dry heat. Roasting is almost always done in a shallow uncovered pan without added liquid so the food will brown and crisp. This is how poultry and large pieces of meat such as leg of lamb, prime rib, ham and so on are traditionally prepared.
Steam Steaming is to cook food on a rack in a covered pan over gently boiling water until tender crisp. Water should not touch or seep through the steam rack. Steaming is the best low fat method there is and is wonderful for vegetables.
Safety tip! If you ever experience a fire in the pan while you are frying, do the following: Turn off the heat and either cover the pan with the proper fitting lid or pour baking soda or salt into the pan. NEVER pour water on any fire involving grease, fat, butter or oil.
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Baking season is upon us! From now until the end of the year we are officially in the high season for baking (as well as entertaining and other forms of cooking). To celebrate baking season, today we have some quick and fun Language of the Kitchen definitions from cookbook authors Jennie Schacht and Judith Sutton. Jennie and Judith both have wonderful baking cookbooks well worth checking out for the holiday baking season! Jennie Schacht is the co-author of the 
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In a pressure cooker, food becomes tender in one-third the standard cooking time. How does this happen? Once you've locked the lid in place and set the cooker over high heat, the liquid inside comes to a boil and produces steam. Because the lid has an air-tight seal, the steam gets trapped inside the pot and forces the internal pressure to build up to approximately 15 pounds per square inch.
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