I add to this page as I go \u2014 whenever I realise a term might mean something different elsewhere, or could use a bit of explanation. It\u2019s not meant to be formal or complete, just a friendly guide to the words and kitchen habits that appear often in my recipes.<\/p>\n\n\n\n
(Last updated: October 2025)<\/em><\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" A Living Glossary I add to this page as I go \u2014 whenever I realise a term might mean something different elsewhere, or could use a bit of<\/p>\nIngredients<\/h2>\n\n\n\n
Terms I Use<\/th> Also Known As<\/th> Notes<\/th><\/tr><\/thead> Baby marrows<\/td> Zucchini \/ Courgettes<\/td> Young, tender marrows \u2013 mild in flavour and quick to cook.<\/td><\/tr> Bell pepper<\/td> Capsicum<\/td> Sweet, colourful peppers \u2013 the green ones are less ripe, with a sharper taste.<\/td><\/tr> Butternut<\/td> Butternut squash<\/td> Sweet, orange-fleshed pumpkin \u2013 not keto, but sometimes used in small amounts for flavour.<\/td><\/tr> Cos lettuce<\/td> Romaine lettuce<\/td> Crisp, upright leaves with a mild flavour. Excellent for salads or as a wrap base.<\/td><\/tr> Eggplant<\/td> Aubergine \/ Brinjals<\/td> Wonderful roasted or grilled until soft and golden.<\/td><\/tr> Fresh cream<\/td> Heavy \/ Double cream<\/td> Thick and spoonable when cold. Whips beautifully.<\/td><\/tr> Gem squash<\/td> Small round squash<\/td> Often baked or steamed whole, with a mild, nutty flavour.<\/td><\/tr> Pouring cream<\/td> Light cream<\/td> Thinner than fresh cream; ideal for pouring but doesn\u2019t whip.<\/td><\/tr> Psyllium Husk Powder<\/td> <\/td> Used for structure in keto breads. Look for finely ground powder; a little goes a long way.<\/td><\/tr> Rocket<\/td> Arugula<\/td> Peppery salad leaf, lovely with lemon and olive oil.<\/td><\/tr> Spring onions<\/td> Green onions \/ Scallions<\/td> Used raw or lightly cooked for a fresh onion flavour.<\/td><\/tr> Xanthan Gum<\/td> <\/td> A keto-friendly thickener and binder used in tiny amounts. A small spoon of ground flaxseed can work in some recipes if you don\u2019t have it.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\nCooking Terms & Techniques<\/strong><\/h2>\n\n\n\n
Term<\/strong><\/td> Description<\/strong><\/td><\/tr> Blanche<\/td> To briefly boil vegetables, then plunge them into cold water to stop cooking. This helps greens stay bright and crisp before saut\u00e9ing or freezing. I often blanch cauliflower or broccoli before roasting \u2014 it gives a better texture and colour.<\/td><\/tr> Braise<\/td> To cook food slowly in a small amount of liquid, usually after browning it first.
The dish is covered \u2014 sometimes with a lid, sometimes with a cartouche \u2014 and cooked gently until tender. Braising works beautifully for tougher cuts of meat, chicken pieces, or hearty vegetables like cabbage or fennel, letting flavours deepen while everything softens in its own juices.<\/td><\/tr>Cartouche<\/td> A cartouche<\/em> is a piece of baking paper cut to fit the surface of a pan. It\u2019s placed directly on top of the food or liquid while cooking \u2014 usually when poaching, braising, or reducing. It helps control evaporation, keeps ingredients moist, and prevents a skin forming on sauces. To make one, cut a circle of baking paper slightly smaller than your pan and lay it gently over the surface.<\/td><\/tr> Dash<\/td> A dash<\/em> is a quick shake or small sprinkle, roughly \u00bc teaspoon.<\/td><\/tr> Deglaze<\/td> After searing meat or vegetables, you\u2019ll often see a dark, sticky layer at the bottom of the pan \u2014 that\u2019s packed with flavour. Deglazing<\/em> means adding a splash of liquid (broth, water, or wine) to dissolve those caramelised bits, creating the base of a rich sauce or gravy.<\/td><\/tr> Fold<\/td> A gentle way of mixing light and heavy ingredients without losing air.
Use a large spoon or spatula to lift from the bottom and turn the mixture over itself \u2014 like tucking a blanket. You\u2019ll often fold whipped cream or beaten egg whites into a batter to keep it light and fluffy.<\/td><\/tr>Fond<\/td> The dark, flavourful bits that stick to the bottom of a pan after browning meat or vegetables. These caramelised juices are full of savoury depth \u2014 the foundation<\/em> of many great sauces and gravies. Deglazing with a splash of liquid lifts the fond and turns it into something delicious. (My mother still thinks I’m burning the food, but the fond is the flavour foundation for my dish<\/em>).<\/td><\/tr> Pinch<\/td> A pinch<\/em> is what you can pick up between your thumb and forefinger \u2014 about \u215b teaspoon.<\/td><\/tr> Reduce<\/td> To reduce<\/em> is to simmer a liquid (like stock, cream, or tomato sauce) until some of the water evaporates, thickening it and concentrating the flavour. It\u2019s how you take a light broth to a glossy sauce \u2014 just a quiet simmer and patience.<\/td><\/tr> Render<\/td> To render<\/em> means slowly melting fat out of meat \u2014 for example, the crispy bits of bacon you fry before using in a salad, or the golden layer of fat that cooks out of lamb chops. The goal is to separate the clear fat (which can be used for cooking) from the crispy solids.<\/td><\/tr> Saut\u00e9<\/td> To fry quickly in a small amount of fat over medium to high heat. The goal is colour and flavour without overcooking \u2014 think golden mushrooms or tender spinach.<\/td><\/tr> Simmer<\/td> To cook gently just below boiling point \u2014 small bubbles rise lazily to the surface, rather than bursting vigorously. It\u2019s ideal for soups, stews, sauces, or any dish that benefits from slow, even cooking.<\/td><\/tr> Toss<\/td> To toss<\/em> simply means mixing ingredients gently, often by lifting and turning them with a spoon or tongs until evenly coated. You\u2019ll see it in phrases like \u201ctoss the cauliflower with olive oil\u201d or \u201ctoss the salad with dressing.\u201d<\/td><\/tr> Whisk<\/td> To beat ingredients together using a whisk or fork until smooth and slightly airy. You might whisk eggs and cream for a custard, or combine dressing ingredients until they emulsify. A balloon whisk adds air; a fork works just fine for small jobs.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\nI\u2019ll keep adding to this glossary as new recipes and ingredients find their way into my kitchen.<\/em><\/h4>\n\n\n\n
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