Jul 28, 2014
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Demystifying Common Recipe Language

Take the confusion out of cooking with some basic recipe terms.

Demystifying Common Recipe Language

Have you ever been following a recipe, either your great grandmother's, or something you found on a recipe website and come across language that you didn't quite understand?

For instance what does it mean to season to taste? What is the difference between dicing and mincing? How big are a pinch and a dash?

If you have ever been confused by these culinary terms today's Kitchen Easy can help. Below you will find the definitions and uses for common but sometimes unclear cooking phrases.

Mince: To cut or to chop into very small pieces.

Dice: To cut into small cubes.

In terms of cooking the difference between mincing and dicing is size and shape. Minced food such as garlics or shallots should be very small (in Britain mincing is synonymous with grinding) and are often irregularly shaped. Diced food is larger, about the size of a pencil eraser and should maintain an even shape like dice.

Pinch: An amount that can be held between the thumb and forefinger. This can vary in size but is generally about 1/16 of a teaspoon.

Dash: A small amount of an added ingredientThis is usually around 1/8 teaspoon.

Season to taste: If you are confident in a kitchen you can discard your measuring spoons and do what professional chefs do. Seasoning to taste means adding seasoning throughout the cooking process in order to get your dish to a palatable (not bland or overseasoned) flavor. The most important part of this cooking phrase is the taste part. Taste your dish often adding seasoning in small portions as needed or desired.

For more tips and tricks why not try a cooking class? offers gourmet cooking classes on Saturday's and Wednesday's and a new Lunch and Learn Class held on Thursday's. For more information visit their website at http://www.villagekitchenshoppe.com/

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