Need help with some of the cooking terms we use in our recipes? Not if you’re an expert chef but let’s be realistic, not everyone is kitchen savvy which is why I’ve put together this list of cooking terms.  Of course, there are many more cooking terms in the culinary world but I chose these because they are more specific to chicken and used in many of our recipes.

Braise– To cook meat in a small amount of liquid that has been heated to just below the boiling point in a covered pan.

See our video on how-to braise chicken

Glaze- To cover meat by brushing it with a syrup-like liquid in order to give it a shiny smooth texture.

Marinate - To let meat stand in a mixture of oil, vinegar and seasonings for 1 hour or overnight until the meat has absorbed all the flavours.

See our video on how-to marinate chicken

Poach- To cook gently in enough hot liquid to slightly cover the meat.

See our video on how-to poach chicken

Brown- To cook meat in a small amount of oil or butter on each side until it changes color.

Baste- To moisten meat by spooning or brushing a sauce, liquid or pan drippings while it is cooking.

Blacken– To cook seasoned chicken over high heat in a super-heated heavy skillet until charred on the outside. (how-to video coming soon!)

Butterfly- To cut open a food, such as a chicken breast, down the center without cutting all the way through and then spreading the meat apart until it looks like the wings of a butterfly.

Pan Fry- To cook food in a hot frying pan, with a small amount of hot oil, butter, or other fat and turning the food over only once or twice.

Roast- To cook, uncovered, in a very hot oven in order to create a golden-brown color. Once a golden-brown crust has formed, temperature is reduced while meat continues to cook.

See our video on how-to roast a chicken!

Bake - To cook covered, or uncovered, in an oven.

Resting– To tent roasted meats with foil and allow meat to rest in a warm place for 20-30 minutes.  This allows the meat fibres to relax and helps retain moisture in the meat that would usually be lost if the meat is carved right away.

Sear– To cook meat very quickly on very high heat to seal in its juices.

Truss– To securely tie the wings and legs of a chicken against the body to enable a more compact shape for the bird to evenly cook.  This is generally done if cooking meat on a spit to prevent the wings and legs from charring.

BardTo tie bacon, or another type of fat, around meat to prevent it from drying out during cooking.

Grill– to cook meat on a rack over hot wood or charcoals or other direct heat source that simulates coals.