Commonly Used Terms 

The following terms and phrases are used in many of our cooking instructions. This page is a helpful “cheat sheet” if you have general questions regarding the instructions while preparing a meal. If you have any further suggestions and/or additions for this page please send them to info@deeelishmeals.com.

Dutch Oven – a thick-walled (usually cast iron or steel) cooking pot with a tight-fitting lid. Popular brands are Le Creuset and All Clad.

Slow Cooker / Crock Pot – a countertop electrical cooking appliance that maintains a relatively low temperature (compared to other cooking methods; such as boiling or frying) for many hours, allowing unattended cooking of pot roast, stew, and other suitable dishes.

Sauté – a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its color, moisture and flavor.

Stir-Fry – an umbrella term used to describe fast cooking technique with constant stirring or tossing.

Braise / Braising – a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid.

Basting – a cooking technique, and usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then is periodically coated with the juice or marinade as it cooks.

Indirect Heat – a method of cooking on a grill (usually a bbq) where the meat is set off to the side or away from the direct heat so it will cook slowly.

Direct Heat – a method of cooking on a grill (usually a bbq) where the meat is placed directly over the heat source for rapid cooking.

Smoking Point – refers to the temperature at which a cooking fat or oil begins to break down. You do not want the oil to begin smoking!

Simmer – a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (100°C / 212°F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely.

Slice on the Bias – To slice a food crosswise at a 45-degree angle.

Broiling / Baking – a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture. When we refer to broiling it is more closely related to “Baking” in the oven.