Serves: 5

DEGLAZE:
To scrape the brown bits off the bottom of a pot or pan left from searing or browning food, using a liquid like broth, water, wine, etc. to loosen the “goodies”.

ROU (also roux, French):
A mixture of fat like butter, margarine, bacon fat, or oil and flour are cooked together; used to thicken gravies and sauces.

SEAR:
To cook in a pan or pot at very high temperatures, usually meat, to seal in the natural juices of the meat. To sear something the cook needs to preheat the pot or pan and cook each side only 2 or 3 minutes. Giving a nice medium to dark brown color to the meats surface.

FOLD:
As to fold in; gently incorporating ingredients by slowly placing a spoon or spatula into the main ingredient on one side of the bowl and moving the spoon across the bottom and gently lifting to the surface near the opposite side of the bowl. Turn the bowl a little each time the spoon is lifted to fold in everything evenly.

D.O.G. (abbreviation for Dutch Oven Gathering):
Many people use this term for any reason to get a bunch of people together to cook in Dutch ovens.

SAUTÉ:
A French word for cooking in a skillet. We in America commonly call it frying. This is usually done with high heat and a sauce is added to the dish in the skillet to finish.

DICE:
The act of cutting food into small pieces about 1/8” in size.

CHOP:
The act of cutting food into small pieces which are about ¼” in size. This is usually very coarse and can be larger in size.

MINCE:
The act of cutting food into very small pieces, less than 1/8” in size.

BLANCH:
To partially cook meats, fruits, or vegetables in order to retain the color and texture for a dish. Blanching can be done any number of ways from blanching bacon of a grill by only cooking it for 1 minute on each side, the removing it from the heat. Or, dipping fruits and vegetables in boiling water for 30 seconds, up to 2 minutes, depending of the food being prepared.

WHIP or WISK:
To incorporate air into an ingredient or mixture by using a wire whip. Use the same motions as to fold in something but use a much faster motion. You can sometimes use a quick back and forth motion across the bottom of the bowl to achieve a similar texture.

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
Cast Iron Basics
Cooking Measurements
Cooking Jargon
Baking Temperature Chart for Camp Dutch ovens