Cooking is stressful enough as it is. We hate when we get halfway through a recipe and realise we have no bloody clue what it actually means to sauté onions, blanch veggies, or bring something to a "rolling" boil. The thing is, industry food terms and cookbook jargon often sound a lot scarier than they actually are. (This might just have a little something to do with the fact that a lot of them are in French.) Either way, we are officially setting the record straight with simple definitions for some of the most frightening cooking terms out there.
Bring it on, fancy chef lingo! Next time we see the phrase "en papillote," we're not even going to balk.