Glossary

I would like to extend my sincere thanks to Chef G for helping me to compile this data; popular culinary terms used in cooking.  Shall keep updated as and when I post.

  1. Tempering : or ‘tadka’ (hindi)  in Indian cooking is a
    very traditional method to extract flavours from the spices. In this
    method, the whole spices are heated in hot oil and then added to the dish to make fragrant and flavoursome.
  2. Mis en place :”everything in place” (here) setting up for the preparation of ingredients before cooking.
  3. Coconut milk : is prepared by grating 1 whole fresh brown coconut. Soak the grated coconut flesh in 1 cup of hot water for 20 minutes. Transfer and put in in a blender and run on high speed for few minutes. Strain in a fine sieve or strainer. This is the thick coconut milk – around 300ml.  Can use coconut chunks to make coconut milk.
  4. Garam masala : (means hot spice). It is a blend of dry roasted ground spices which include black pepper, cinnamon, cardamom, nutmeg, mace,  cloves, fennel, coriander, cumin, dried chillies and many other spices.  There are different variations of garam masala.  Each household has their secret garam masala mix.  It is made in small batches so that their freshness is retained.  Stored in cool dry place for not more than 6 months.
  5. Evaporated milk : is a homogenized milk from which 60 percent of the water has been removed. It is an unsweetened canned milk which has slightly caramalized flavour. It can also be whipped when slightly frozen.
  6. Water bath (bain-marie) : is a method of placing a container of food in a large pan of warm water and cooked with gentle heat in an oven; especially to cook delicate recipes.