Blanching for Idiots

Well, mainly for me, anyway.

I've been perusing (love that word) through all the different "easy" recipes and the "not-so-easy" recipes and have found quite a few that sound really interesting and look delicious. And I've learned while watching "Worst Cooks in America" on the Food Network channel that you ALWAYS read the entire recipe first.

Makes sense. Gives you an overall view of what you're going to be doing and how. And although I consider myself to be fairly well-read, I'm discovering terms that I've never even heard of before.

Drupe? Etouffe? Did you know that chopping and dicing are DIFFERENT? And although I've heard the word "blanching" before, I didn't know what it was. Until now. Yup. I now have at my fingertips a complete glossary of cooking terms. Probably won't use them all; heck, probably won't use but a few. But looking through it, it's amazing the things you can learn.

So now I'll be armed with the knowledge of all those terms that were but a nuisance in the past and be more able to complete the task I have set for myself.

Enjoying the art of cooking!