Healthy Cooking Terms

Flash Point

Where there’s smoke, there’s danger! A smoke point, or a flash point, of oil is the point at which it begins to decompose. This thermal oxidation leads to a loss in nutritional integrity, as well as the formation of harmful free radicals and cancer-causing agents including lipid oxidation products (LOPs) and benzo{a}pyrene. If you notice smoke coming from your oil, do your best to avoid … [Read more...]


[MIHNS] To cut food into very small pieces. Mincing produces smaller pieces than chopping. … [Read more...]


As a verb, to use quick, heavy blows of a knife or cleaver to cut food into bite-size (or smaller) pieces. A food processor may also be used to "chop" food. Chopped food is more coarsely cut than minced food. As a noun, a chop is also a small cut of meat taken from the rib section and including part of the rib (i.e-pork, veal and lamb chops) . … [Read more...]


[joo-lee-EHN, zhoo-LYEHN] n . Foods that have been cut into matchstick-like strips. The food is first cut into 1/8-inch-thick slices. The slices are then stacked and cut into 1/8-inch-thick strips. If the food is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. julienne v . To cut food into very thin strips. … [Read more...]


To poach is to cook food gently in liquid just below the boiling point.  The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are typically simmered in stock or broth, fish in court-bouillon or wine and eggs in lightly salted water. Fruit is often poached in juice or wine. Poaching produces a delicate flavor in foods, imparting some of the liquid's … [Read more...]


Blanching is to plunge food (typically vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching helps to loosen skins (like with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing). … [Read more...]


[BRAYZ] Braising is a cooking method by which meat or vegetables are first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time. By slow roasting, the flavor develops and proteins are tenderized.  Braising can be done on stovetop or in the oven. A key element to successful braising is using a tight-fitting lid which helps prevent the liquid from … [Read more...]

Dutch oven

A dutch oven is large pot or kettle, typically made of cast iron, with a tight-fitting lid so steam cannot easily escape. Dutch ovens are used for moist-cooking methods, such as braising and stewing and their history dates back to the Pennsylvania Dutch as early as the 1700s. … [Read more...]


[saw-TAY, soh-TAY] To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. Here at Healing Gourmet, we also like to "pseudo-sauté" using a small bit of organic broth to prevent the formation of free radicals that can arise from heating oils at high temperatures. … [Read more...]

Whole Foods

Whole foods are those that are unprocessed and unrefined, or processed and refined as little as possible before being consumed. As such, whole foods do not contain added ingredients - such as sugar, salt, or fat. Whole foods are not necessarily organic, nor are organic foods necessarily whole, although they do share a number of traits, such as an avoidance of chemically-assisted agricultural … [Read more...]

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