Glossary

It’s important define common terms and abbreviations – this page will get updated as we go along (and I come across actions I’ve never heard before – like torting a cake).

I also have basic techniques listed under the How to Make it category »

For measurements, make sure you use a levelled amount, unless otherwise directed:

• Tbs – Tablespoon
• tsp – teaspoon
• c – cup

Torting a cake: the process of leveling or slicing cake to create a layered filling.

Blanching: Blanching is a prep technique used to keep vegetables crisp and tender. Start by boiling vegetables for about 60 seconds in small batches to ensure the rolling boil isn’t squelched. Immediately dump them into ice water. Once the batch has cooled, set aside, replenish the ice and start the next one. This method helps to preserve the texture, color and flavor in your cooking, freezing or canning recipe.

Béchamel: this is the french term for what is commonly called, white sauce. It starts with a roux made by gradually whisking hot milk into a cooked white flour-butter roux . You can mix in spices or melt cheese. I wrote up a post on the technique of making a roux »

Sterilizing: when preserving in jars it is critical that the jar, rings and lids are free from bacteria and mold spores. I wrote up an overview on sterilization when I made my first batch of dill pickles »