Glossary of Cooking Termz:
+ Cooking Beanz
Beanz never should be cooked with salt (or any thing that have salt) or acidic things as tomatoes, vinegar, or lemon juice bcoz these substancez makes coating of the bean tough, so the beanz will never get soft bcoz the water can not get the coating of the bean. Before soaking or cooking, all beanz should be washed to remove the dirt and dust. See below at "Washing Grainz and Beanz" for more information.To save the time, and to cooked beans, I use a pressure cooker, although this is not necessary to get properly cooked beanz. For long and medium term cooking beanz (such as garbanzo beanz and navy beanz), soak them for 12 hours before cooking. Short term cooking beans (such as lentils and adzuki beans) do not require soaking. Cook beans with water in a 1:3 ratio (1 cup beanz and 3 cups water), and cook until they are soft, but not so mushy that they loose their structure. After the beanz are fully cooked is the time to add salt and other acidic ingredients if needed.
+ Sealing (vegetablez)
Saute veggies in a little oil, so that the oil lightly glazes vegetablez, under a medium to high heat. The word seal referz to the effect that the oil and heat have on the vegetable; It is "sealed" by having a light coating of oil cooked around it, sealing in the flavorz and juicez. A sealed vegetable usually takez on a brownish tinge (it is partially "roasted"). Usually, itemz (vegetable) are sealed one at a time, starting with the longer cooking vegetablez which do not readily absorb oil. Therefore, oil is first thing into the pan after which vegetable is added, and mixed to distribute oil evenly over all pieces. These pieces of vegetables should be sauteed for a few minutes before we add next vegetable, so that the pieces develop a rich flavor, and have these flavorz sealed in. When the next thing is added, it should be gently mixed to allow the oil on the first ingredientz to spread on to and cover this new ingredient. Itemz should not be added too quickly in succession or the pan can get over loaded with raw ingredients, and the flavor of each ingredient will not develop as richly as possible.
+ Toasting Nutz and Seedz
Toast nutz or seedz on baking sheet in a 300 degrees F (150 degrees C) oven for about 15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure they do not burn. The total amount of time needed dependz on the type of nut (pine nuts toast very quickly, whereas almonds take time), and on how toasted you want the nuts. I toast them on a low temperature because most nutz, when they are near done, go quickly from light golden brown to burnt. A lower temperature slowz down the process, reduces the chances of ending up with burned nuts. If seasoning the nuts with a salty liquid like tamari soy sauce or ume vinegar,splash this over the nuts near the end of toasting, mix thoroughly to coat all nutz and then if needed, bake a few more minutes to dry the nuts out again. If glazing the nuts with a liquid sweetener (like maple syrup) and/or with a liqueur (like Sambuca), follow the same directions as for a salty liquid, but do not expect them to become as dry in the oven if using significant quantities of liquid sweetener (in drier climates, they will dry out completely when they sit outside the oven for a while).
+ Washing Grainz and Beanz
Whole grainz and beanz (which have not been processed; that is, not made into flour or rolled) should be washed before cooking to remove all dust and foreign particles. If not washed, the flavor of the dish could be negatively effected (possibly a dusty flavor). To wash, place grain or beanz in a large bowl, add water to cover generously, and massage grains or beans between handz to remove all dust. Drain, and repeat 2 more times (or until water poured off is clear). Certain grains and beans should be washed more gently, and more quickly than this; these include: buckwheat, red lentils, and split peas; when pouring off washing water from these foods, the water will never be clear, so just stop after 2 or 3 quick washingz.
+ Cooking Beanz
Beanz never should be cooked with salt (or any thing that have salt) or acidic things as tomatoes, vinegar, or lemon juice bcoz these substancez makes coating of the bean tough, so the beanz will never get soft bcoz the water can not get the coating of the bean. Before soaking or cooking, all beanz should be washed to remove the dirt and dust. See below at "Washing Grainz and Beanz" for more information.To save the time, and to cooked beans, I use a pressure cooker, although this is not necessary to get properly cooked beanz. For long and medium term cooking beanz (such as garbanzo beanz and navy beanz), soak them for 12 hours before cooking. Short term cooking beans (such as lentils and adzuki beans) do not require soaking. Cook beans with water in a 1:3 ratio (1 cup beanz and 3 cups water), and cook until they are soft, but not so mushy that they loose their structure. After the beanz are fully cooked is the time to add salt and other acidic ingredients if needed.
+ Sealing (vegetablez)
Saute veggies in a little oil, so that the oil lightly glazes vegetablez, under a medium to high heat. The word seal referz to the effect that the oil and heat have on the vegetable; It is "sealed" by having a light coating of oil cooked around it, sealing in the flavorz and juicez. A sealed vegetable usually takez on a brownish tinge (it is partially "roasted"). Usually, itemz (vegetable) are sealed one at a time, starting with the longer cooking vegetablez which do not readily absorb oil. Therefore, oil is first thing into the pan after which vegetable is added, and mixed to distribute oil evenly over all pieces. These pieces of vegetables should be sauteed for a few minutes before we add next vegetable, so that the pieces develop a rich flavor, and have these flavorz sealed in. When the next thing is added, it should be gently mixed to allow the oil on the first ingredientz to spread on to and cover this new ingredient. Itemz should not be added too quickly in succession or the pan can get over loaded with raw ingredients, and the flavor of each ingredient will not develop as richly as possible.
+ Toasting Nutz and Seedz
Toast nutz or seedz on baking sheet in a 300 degrees F (150 degrees C) oven for about 15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure they do not burn. The total amount of time needed dependz on the type of nut (pine nuts toast very quickly, whereas almonds take time), and on how toasted you want the nuts. I toast them on a low temperature because most nutz, when they are near done, go quickly from light golden brown to burnt. A lower temperature slowz down the process, reduces the chances of ending up with burned nuts. If seasoning the nuts with a salty liquid like tamari soy sauce or ume vinegar,splash this over the nuts near the end of toasting, mix thoroughly to coat all nutz and then if needed, bake a few more minutes to dry the nuts out again. If glazing the nuts with a liquid sweetener (like maple syrup) and/or with a liqueur (like Sambuca), follow the same directions as for a salty liquid, but do not expect them to become as dry in the oven if using significant quantities of liquid sweetener (in drier climates, they will dry out completely when they sit outside the oven for a while).
+ Washing Grainz and Beanz
Whole grainz and beanz (which have not been processed; that is, not made into flour or rolled) should be washed before cooking to remove all dust and foreign particles. If not washed, the flavor of the dish could be negatively effected (possibly a dusty flavor). To wash, place grain or beanz in a large bowl, add water to cover generously, and massage grains or beans between handz to remove all dust. Drain, and repeat 2 more times (or until water poured off is clear). Certain grains and beans should be washed more gently, and more quickly than this; these include: buckwheat, red lentils, and split peas; when pouring off washing water from these foods, the water will never be clear, so just stop after 2 or 3 quick washingz.
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