Cooking Terms A-Z (J)


We’ve all been there. Reading a recipe and then all of a sudden we see a term that is unfamiliar to us. “What do you mean aerate. You want me to blanch what?” With this series I will bring you some not so familiar cooking terms and maybe some you need to brush up on to help get you more familiar and comfortable in your kitchen. I’ll present them in order week by week from A-Z so subscribe to my RSS feed to continue to receive these and other cooking tips!

I was just recently turned onto this root vegetable. In my opinion, it looks like a fat potato, with the texture of a water chestnut and the sweetness of a sugarcane. Sounds strange, but it is really a refreshing veggie. You can enjoy it raw or cooked. 

Liquid measure of 1 1/2 ounces, used to measure liquor. 

Johnny cake
You’ll find plenty of these in the Caribbean, although the island version is more a fried dough, the original (dating back to the 1700s) is more of a cornmeal griddle cake. 

To cut food into thin matchstick strips. You’ll often julienne basil, cucumbers, etc. 

I thought I knew exactly what this was, but here is the literal meaning, taken from Epicurious:
“The French word for “juice,” which can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat. Jus de citron  is “orange juice,” while jus de viande  means “juices from meat.” A dish (usually meat) that is served au jus  is presented with its own natural juices.”

Looking for something in particular? View all Cooking Terms in the series so far. 

To learn even more cooking terms, The New Food Lover’s Companion is a great book to have on your shelf. 

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