Today we’re
exploring cooking vocabulary. Here’s one recipe for a delectable salad dish!
Israeli
Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
INGREDIENTS
1/3 cup red
wine vinegar
2
tablespoons sugar
Salt and
pepper
2 shallots,
sliced thin
3
tablespoons extra-virgin olive oil
3
tablespoons lemon juice
1 teaspoon
Dijon mustard
1/8
teaspoon red pepper flakes
1 recipe
Simple Israeli Couscous (see related content), cooled
4 ounces (4
cups) baby arugula, roughly chopped
1 cup fresh
mint leaves, torn
1/2 cup
frozen peas, thawed
1/2 cup
shelled pistachios, toasted and chopped
3 ounces
feta cheese, crumbled (3/4 cup)
INSTRUCTIONS
1. Bring vinegar,
sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar
dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and
let cool completely, about 30 minutes. Drain
and discard liquid.
2. Whisk oil, lemon juice, mustard, pepper
flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous,
arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and
toss to combine. Season with salt
and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and
remaining 2 tablespoons pistachios and serve.
Expressions
stir: (…을 휘젓다) to move a spoon or other utensils
around in (a liquid or other substance) in order to mix it thoroughly
drain: (국물/ 물기를 뺴다) to cause liquid to go out from
whisk: (달걀이나 크림 등을 빨리 휘젓) to move with quick and light
whipping motion
season: (…을 양념하다) to enhance food’s natural flavor (e.g.,
to salt/ to sugar)
let stand: (…을 불에서 내리고 식히다) to turn off the heat and let it cool
More Cooking Vocabulary
The following verbs frequently
appear on cooking shows. Check them out. (translations in Korean inside)
add
: (…을 넣다) to put ingredients together; to
put one ingredient with the others.
bake: (…을 오븐에 굽다) to cook in an oven by using heat.
barbecue: (…을 직화 구이하다) to cook foods (primarily meat) on
a grill by using fire or hot coals.
beat: (계란을 재빨리 휘저어 풀다) to mix quickly and continually,
commonly used with eggs.
boil: (…을 팔팔 끓이다) to heat water until little bubbles
form.
break: (…을 작게 부수다) to separate into smaller parts by
force.
broil: (…을 석쇠 등에 굽다) to cook meat or vegetables on a
rack with an extremely high temperature.
carve: (고기를 얇게 베어서 나누다) to cut meat into slices.
chop: (…을 다지다. *to mince 는 더 잘게 다진다는 표현) to cut into small pieces,
generally used with vegetables.
combine: to put two or more things
together.
crush: (…눌러 으깨다. 통마늘 등을 눌러 부수다) to cause to separate or flatten by
extreme force, often used with garlic.
cut: (…을 자르다) to separate or divide by using a
knife.
fry: To cook by putting the food into
extremely hot oil (…을 튀기다)
*deep-fry
(= to completely submerge and cook food in hot oil until golden brown)or
shallow-fry (= to slightly/ partially submerge and cook food in hot oil)
grate: (…을 갈다) to divide into small parts by
rubbing on a serrated surface, usually used with cheese.
grease: (…에 버터나 기름을 바르다) to coat with oil or butter. * to glaze…: 주로 과자, 빵 등에 윤기를 낼 때의 표현
grill: (…을 석쇠에 굽다. Broil 과 비슷한 표현) to cook by putting the food on a
grill; similar to barbecue.
knead: (…을 반죽하다) to press and stretch dough,
usually used with making bread.
*batter:
반죽
mix: (…을 숟가락, 스패출러,
믹서
등을
이용해서 섞다) to combine two or more things using a spoon, spatula,
or electric blender.
measure: (…을 계량하다) to obtain an exact quantity.
melt: (열을 가해서…을 녹이다) to make something become liquid
through heating.
*thaw: 열을 가하지 않고…을 해동하다
microwave: (…을 전자 레인지에 돌려 요리하다) to heat up food within a microwave
oven.
mince: (…을 잘게 다지다) to grind food, normally meat, into
small pieces
peel: (…의 껍질을 벗기다/ 깎다) to take the skin off of fruits or
vegetables.
pour: (국물이나 쏘스등을 붓다) to transfer liquid from one
container to another.
roast: (…을 오븐이나 불 위에서 낮은 온도로 천천히 굽다) to cook in the oven or over a
fire.
sauté: (…을 팬에서 재빨리 볶다) to quickly fry food by placing it
in hot oil in a frying pan.
scramble: (…을 두루치기하다) to mix the white and yellow parts
of eggs together while cooking them in a pan.
set: (…을 굳히거나 응고시키다) to let food become solid
sift: (밀가루나 고운 설탕 가루등을 채에 내리다) to remove lumps from dry
ingredients such as flour or confectioners' sugar by passing it through a
strainer
simmer: (은근한 불에 푹/ 보글 보글 끓이다)to cook food in a liquid at just
below a boil point so that small bubbles begin to rise the surface.
slice: (…을 얇게 썰다/ 저미다) To cut into thin, wide portions.
steam: (…을 찌다)To cook by placing the food above
boiling water. Steam is the vapor that comes from hot water
stew: (찌게처럼 뭉근한 불에 끓이다) to brown meat, then simmering them
with vegetables seasonings and enough liquid to cover them. This method
produces tender well cook items
Browning pieces of meat, then
simmering them with vegetables seasonings and enough liquid to cover them. This
method produces tender well cook items.
stir: (…을 저어주다)To mix liquid ingredients by moving
a spoon around in a circular motion
stir
fry: (잘게 썬 재료를 팬을 흔들어가며 뜨거운 불로 재빨리 볶다)
To cook small pieces of food by moving it quickly in hot oil
spin-dry: (돌아가는 채반에 채소나 과일 등의 물기를 빼다)
(source from http://www.goodcooking.com/basic_ck.htm)
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