What are Cajun cooking terms?
For a newbie, getting a gist of the different Cajun cooking terms maybe difficult. Prepared here is a list of terms that can help you as a newbie to get a firm hold on the major points related to Cajun cooking. These terms will help you understand and ensure that you are up to date with the latest trends. Having a basic idea about the different Cajun cooking terms is a must for every food enthusiast who wants to try their hand at cooking this delectable cuisine.
Cajun cuisine is known for the delicious dishes and Cajun smoking is a great way to prepare your meat. Cajun smoking and cooking are making their way into the house of every foodie with the passage of time. The delightful recipes that can be made using Cajun smoking are endless. You can have a tasty meal at any time of the day, by using Cajun smoking as the method of choice.
We will be talking about specific terms in relation to beef cooking and cutting, dessert cooking, steaks, vegetables, and some basic measurements. After going through this list, you will have no difficulty in grasping the concept of Cajun smoking. Once you are familiar with the concepts of Cajun smoking, you can easily prepare smoked meat or any other Cajun cuisine. Our journey begins here to understand the phenomenon that is Cajun smoking.
Beef Cooking & Cutting Terms
We will first start with some general cooking terms related to different kinds of meat. This will include different styles of preparing a dish. Cooking meat can be an interesting prospect for a foodie. Observing your dish coming to life by your hard efforts is extremely rewarding as a cook. We will talk about some “must know” terms that every foodie preparing meat should be aware of.
A La broche- meaning to cook something directly above a flame. It is a French term.
Baste- it is a process done for added flavor. It is done by moistening the food.
Boil- it is a process which is concerned with cooking food in water at or above 212 Fahrenheit.
Bone- Removing bones from meat, fish, and poultry.
Braise- Cooking the food by first browning it. Then it is gently cooked over a gentle simmer. In this method, the meat is browned gently in fat like butter or oil. This technique is a great method to increase the flavor of your Cajun dish.
Brine- This is a solution which is made up of salt and water. It is mostly taken in use to clean lobsters. Preserving and pickling are 2 other processes which make use of brine.
Broil- It means to cook food on a rack. It also means to spit it. This can be done over direct heat. It is done mostly by using an oven.
Brown- It means to cook food till it turns brown in color. It is done using high heat on the top of the stove.
Cube- It means cutting food into roughly one-half inch pieces in the shape of a cube.
Deglaze- Liquid is added in a pan so that the brown bits are loosened up. Then it is heated and scraped. It is a great way to make pans last longer.
Dice – It means cutting the food, into roughly one-eighth inch pieces in the shape of a cube.
Drippings- It refers to fats and juices which are rendered by poultry or meat during the process of cooking.
Fillet- A piece of poultry, fish, or meat which is usually boneless. It also means cutting the bones from a piece of poultry, fish, or meat.
Grease- It is the rubbing of interior surface of a food about to be cooked. It is done with butter or oil, to make sure the food does not stick to the pan.
Grill- Cooking food directly overheat.
Poach- Cooking food gently over low heat. Done in simmering liquid just enough to cover it.
Reduce- To concentrate the flavor of a liquid by thickening it.
Render- The process of cooking fatty meat or poultry.
Rest Time- It means firming up and allowing the juices to settle. It is usually said mainly when referring to beef.
Roast- To cook a large piece of poultry or meat in an oven, with dry heat.
Sauté- Cooking food in small amount by using high heat. It is a term used by many.
Sear- Browning the meat surface by cooking quickly over high heat. This is done to seal the juices of the meat.
Simmer- Cooking food in liquid, usually below its boiling point. Bubbles form but do not burst.
Skim- The process of removing surface foam from a liquid. Removing fat is also called skimming.
Steam- To cook food set up in a steamer. The steamer is itself set over simmering water which is usually covered by a pan.
Strain- The process of separating liquid from the ingredients. It is used in many Cajun dishes.
Stew- Cooking food over low heat. It is done in liquid.
Tent- The process of covering food with foil. The foil is in the shape of a tent hence the name.
Truss- Tying the poultry with skewers. This is done to ensure that the poultry will be able to hold the shape while it is being cooked.
After going through this extensive list, you can easily grasp any recipe of a new dish that you want to try out. You will have a better understanding of the terms described in any recipe. After this, let us talk about another vital term related to cooking of meat, which is, doneness.
Doneness of beef is an important aspect that every food enthusiast and every individual who is eager to try out Cajun smoking, should have an idea about. Here we will talk about the meaning of the term and the way it can help you cook amazing Cajun cuisine. Let us begin!
Doneness Of Beef
The cut of a meat’s doneness is measured by how thoroughly it is cooked. Doneness relies on juiciness, color, and internal temperature and most often referred to when cooking beef (especially steak and roasts). However, it’s also applicable to lamb, pork, poultry, veal, and seafood (especially fish).
Doneness is a vital term for every foodie to understand. Cajun smoking can become easier once you get a hold on the concept of doneness. The amazing taste of beef can be savored if you are able to understand how doneness works.
Ground beef should be cooked to a nice and warm temperature of about 160°F. Color is in no way a nice indicator for the doneness of ground beef. So, for the people who believe they can have an idea just by looking at the beef, this may come as bad news. Using thermometers is the most reliable way and it’s used by many experienced chefs. There is no harm in buying a quality thermometer and using it to get hold of the measure of doneness of the beef.
Inserting a thermometer in the center of the thickest part of the meat loaf that you are so diligently preparing, will help you in getting a nice reading. It will be accurately measured, and you can then proceed with your recipe accordingly. Therefore, buy a well trusted brand’s thermometer and use it to measure the doneness of the beef.
Beef Ageing
The beef is aged, allowing the breakdown of the connective tissue which is responsible for holding the muscles together. This whole process of break down is done by natural enzymes.
Dry ageing- In this method, beef is stored in humidity and temperature-controlled coolers. This is done for up to 6 weeks. The evaporation of the moisture helps in enhancing the concentration of the flavor and texture. About twenty percent of weight loss occurs in this process.
Wet ageing- Refrigeration of beef in plastic which is vacuum sealed. There is no moisture loss in this process of ageing of beef.
We will now talk about some different kinds of beef every foodie trying Cajun smoking should know about.
Grass fed- This is a healthier variety of beef. Though some people are of the opinion that it is not as filled with flavor as the corn-fed variety.
Heritage- The pasture which is raise mainly on little farms, mostly without any pesticide or hormones being used in the growth process.
General Important Points
Cooking times- The meat which is about to be cooked should not be too cold. The thing to be kept in mind is that the steak which you are about to cook should be taken out before cooking. This should be done at least 30 minutes before you start cooking.
The pan- Size 10.25” x 12”x 2“. These recommended dimensions are good for the pans that you will be using to make Cajun cuisine.
Heat level- You should make sure that it is hot enough so that the meat gets seared on contact. This will prevent the surface moisture from making any kind of steam. Steam formation can easily prevent browning.
Salt- You should always use large quantities of salt when you are salting the meat that you are about to cook. The reason for that it is because loads of it falls off as you cook. Standard coarse salt is the right choice for Cajun smoking. When you are done with the cooking, you can use fine sea salt. Though it is highly priced, it is worth the money and will make your dish tastier.
The oil- Before the meat that you are cooking goes in, you should make sure that the skillet is filmed completely with oil. In ideal cooking conditions, it should be able to cover the surface of the meat without pooling. The right temperature is when the oil begins to gently ripple and shimmer. It should in no case smoke or spatter.
The Finnish- Check your thermometer and see if the temperature reads between 115° to 125°. This is done because the meat’s temperature keeps rising. During the vital resting period, the temperature will rise to a medium-rare range.
One should always initiate the cooking by keeping the minimum cooking time of the recipe in mind. There is no way that you can cook a steak less. If you do not possess a thermometer and are not sure as to what a medium-rare will feel like, here is a trick. Press the cartilage which is present on the tip of the nose. That’s what a medium rare should feel to you.
Steak Cooking Terms
We will now be talking about some steak cooking terms starting with steak doneness guide.
Rare:
Characteristic of rare: The center is usually cool, and the outer surface is bright red.
Internal Steak Temperature: It is between 125°F – 130°F.
Medium‑Rare:
Characteristics of medium rare- Slightly firmer rare. The center usually shows red color just like rare and it is the firmness that makes it easier to differentiate.
Internal Steak Temperature: Usually it is between 130°F – 140°F
Medium:
Characteristics: The center is pink and firm.
Internal Steak Temperature: 140°F – 150°F
Medium‑Well:
Characteristics: The center shows tiny amount of pink.
Internal Steak Temperature: 150°F – 155°F
Well‑Done:
Characteristics: Firmer than the other. It is not pink in the center.
Internal Steak Temperature: 160°F and above
A basic guideline that you as a foodie can follow with respect to the thickness of steak is that five minutes of resting time should be given for every inch of thickness.
We will now be talking about some vegetable cooking terms.
Vegetable Cooking Terms
Cajun cooking is not just limited to meat. Vegetables form a large part of the Cajun cuisine as well. As food enthusiasts, we know that you would surely want to try out different recipes that Cajun cuisine has to offer. We will now talk about the terms related to vegetables when it comes to Cajun cooking. Before starting, let us talk about the most widely used vegetables in Cajun smoking.
Artichokes, asparagus, brussels sprouts, cabbage, cauliflower, cherry tomatoes, bell peppers, onions, zucchini, squash, eggplants, and carrots are some of the vegetables that are commonly used in Cajun smoking. Even though smoked meat is very appealing to our taste, there is no denying that vegetables will always trump meat when it comes to nutrients.
Other than tasting delicious, vegetables provide ample nutrition. They are a great source of vitamins and minerals. Cajun cooking can help you prepare some tasty dishes filled with vegetables which will not only satisfy the foodie in you but also provide nutrition.
There are different dishes you can make by using Cajun cooking and having vegetables as the main ingredients. Below is a list of common terms that would help you prepare food which uses loads of nutritive vegetables.
Al dente- Cooking food until it is firm. This method usually refers to pasta, but it can also include some vegetables.
Bake- Refers to the process of cooking food in the oven. Usually dry heat is used for this.
Beat – It means stirring rapidly, normally done by going in a circular motion. It is done to make a smooth mixture. A spoon or a mixer is used usually.
Caramelize- Heating sugar till it gets liquefied and is converted to a syrup.
Chop- Though the size can vary, chopping usually means cutting vegetables in the shape of large squares.
Cream- Beating the ingredients till they are fluffy and smooth. The ingredients here usually refer to fat and sugar.
Dash- 1/8 of a teaspoon.
Dollop- It refers to a spoonful of food being kept on top of some other food. Usually mashed potatoes and whipped cream are kept on top of something.
Dredge- Coating uncooked food lightly by using a dry mixture which is made up of cornmeal, breadcrumbs, or flour.
Dress- Coating food with sauces like salad.
Drizzle- Pouring liquid back and forth over the top of a dish.
Dust- Coating food using powdery form of ingredients like sugar or cocoa.
Flambé- Igniting a dish before serving it by drizzling a flammable spirit over it.
Fold- Combining light ingredients like beaten eggs and whipped cream while using an over and under motion.
Glaze- Cutting food with mixtures such as sauces and jellies.
Julienne- It is a way of cutting vegetables. They are cut in strips which are one inch long and one-fourth inch thick.
Knead- This is something everyone knows. It’s the process of mixing dough. Usually done with hands while some people prefer a mixer.
Marinate– Soaking food in sauce or a flavored dry or liquid sauce for long periods of time.
Mince- This technique is commonly used with garlic. It means to cut the food in as tiny amount as possible
Pan Fry- Cooking larger chunks of food usually over low to medium heat.
Parboil- Means cooking partially by boiling. It is done to prepare the food which is then cooked by a different method.
Puree- It is the grinding of food till it has become smooth.
Scald- Heating a liquid till there are bubbles being formed. Usually done below the boiling point.
Shred- A cheese grater is used in this process. It usually has larger holes.
Slice- This refers to cutting anything vertically. Most recipes specify the thickness.
Smidgen- It refers to 1/32 teaspoon.
Steep- This is done for extracting the flavor. A dry ingredient is soaked in a liquid. It is done under the boiling point of the liquid.
Whip- It is done to incorporate air and enhance the volume, by beating the food using a mixer or whisk.
Whisk- It is referred to the process of beating up with a whisk. It can also be done by using a fork.
Zest- It refers to the outer peel of citrus fruit. It is usually colored.
Cutting Terms
We will now discuss terms pertaining to the different ways to cut food. Though the terms may have been listed above, we will get into further details in this list!
Baton- 8mm thickness chunky batons is the end result of this cutting style. Steak fries and chips are cut using this technique. It is the largest stick cut. It is also the intermediate step for another process which is known as medium dice. Medium dice is the end result that you cut when you further cut the batons in the shape of a cube. Large dice is when batons are cut in the shape of a cube which is 2 cm in size.
Batonnet- Vegetable sticks and French fries are the common dishes that are cut using this method. The vegetables need to be squared off and they are then cut into rectangular slices which measure 6 mm. This is then followed by cutting the pieces into 6 mm sticks.
Brunoise- This is one of the finest dice It is a derivative of the julienne. Cut it smaller and it will be called a mince. Gather all the julienned vegetables in one place and then dice them in the shape of cubes which are about 3 mm.
Paysanne- Most food enthusiasts probably have been using this cut and they do not even realize it. It is a more informal and a rougher kind of cut. It is mostly used by us when we are putting up a meal for our family and friends. It is done by cutting a vegetable in very thin pieces but by retaining its natural shape. One such example is cutting carrot into circles which have different diameters.
Chiffonade- This cut is different from the other that have been mentioned till now. The other cuts are used for large and hard vegetables. This cut on the other hand is used for vegetables and herbs. Stacking the leaves together, rolling them and then holding them down with one hand while you cut with the other, is the essence of this cut. Large cut is used for leafy greens and the smaller version of this cut is used for herbs.
Dessert Cooking Terms
We will now talk about the different terms that you will come across while making a dessert.
à la minute- The items which are made to order in a go.
Arrowroot- The root of plants is used to prepare this compound. It is used to make some amazing thick sauces.
Bloom- Chocolates are loved by everybody. The whitish coating on it is called bloom. Fat bloom and sugar bloom are 2 different kinds of blooms.
Blown sugar- Caramelized sugar is taken and air is pumped into it. This forms many kinds of shapes. The garnish formed is called blown sugar.
Caramelization- Used to refer to the process in which the sugar is turned brown by heating it for extended periods of time.
Corn Starch- It is used like a thickener in most liquid based cuisines. It is combined with liquid which is cold. It forms a paste and it is added to liquids to thicken them.
Coulis- A fruit purée, used as a sauce.
Crystallization- Solid crystals are formed in a solution by this process.
Crème anglaise- Thin vanilla custard used as a sauce or base for frozen desserts.
Crème Chantilly- Whipped cream with sugar and vanilla.
Curd- Thickened custard made from egg yolks, sugar, and a liquid, usually lemon juice.
Focal point- Visual accents on a plate, buffet, or platter.
Fruit butter- Sauce made from cooked fruit that has been puréed and cooked until thick.
Garnish- Decorative element on a food item or platter.
Gelatin- It is derived from collagen. It is a gelling agent.
Gluten- Gluten is a type of protein which is present as a component of many cereals. Oats, barley, and rye also have it as a component. It is made up of 2 proteins gluten and gliadin. The gluten is vital for elasticity. It is also vital for texture too. It is an important component in most products which have wheat.
Negative space- The empty space between items on a plate or buffet that is used to make the presentation more appealing.
Plated dessert- A dessert that is assembled from several components.
Pre-gelatinized starch- Cooked and dried up starch. It is dried to make it soluble in water.
Pulled sugar- A garnishing item. Caramelized sugar is pulled into awfully long ribbons. Other shapes may also be formed.
Rennet- This is a derivative of the stomach layers of goats and cattle and sheep. It is used in the process of cooking cheese. It is vital in the process of coagulation.
Sabayon- It is a frothy and thick sauce. It can be prepared easily by whisking the egg yolks and the liquid, preferably over low heat.
Sous-vide- Process of cooking food in vacuum-sealed packaging at consistently low temperatures.
Spherification- Process of creating spheres of liquid with a firm surface that will hold.
Spun sugar- Garnish which is made by drizzling caramelized sugar from a fork or whisk into long, exceptionally fine threads.
Tapioca- A starch extracted from cassava roots.
Zabaglione- Italian for “sabayon.”
These are the different cooking terms that you should be aware of while enjoying the process of Cajun cooking. Whenever you are trying out a new dish from Cajun cookbooks, have a look at these lists to help you understand the recipes better and make some mouth-watering dishes at home!