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Cook Like The Best Knowing This...

Great food dishes begin with inspiration, flavor and soul.


Where else would you believe our best and tasty dishes begin?


And perhaps the kitchen?


Don't be surprised if your party guests want to know how your delicious food dishes came to life. What would you say?


Whether laughs are shared with a signature Table Dance Meal or Godsey's Meals, you should express your passion for bringing your "foodie blessing" to life.




Close the kitchen to enter your dinner party as the food influencer of the evening. Tasting a creative dish is a delicatessen opportunity within itself.


Being able to win a room with knowing how to vividly enlighten a room like a professional?


As simple as it sounds.


Here's a list of a few terms that are used and found in cooking or stove top recipes of all levels.


1. Simmer



Simmering is commonly used for gravies, broths or sauces.

Simmering refers to cooking a liquid over low heat until bubbles form. For best results, use this cooking method with a nonstick skillet.


2. Saute



Sauteing is commonly used for cooking proteins like chicken and seafood as well as vegetables like peppers and brussel sprouts.


Sauteing refers to cooking in a skillet with a small amount of fat.

Look like a seasoned profession using a nonstick skillet, wok or griddle.


3. Dice





To dice, or chop, means to cut into 1/8 - inch pieces.

This cooking and preparation method is used for veggies and proteins of all types for various food dishes.


Whether you're making chicken noodle soup or chili, dicing is essential in meal preparation and cooking.


4. Blanch



Blanching is a method commonly used for fruits and vegetables.


The blanch method refers to veggies or fruit placed in extremely hot water [or boiling water], removed and placed in ice cold water to stop the cooking process.

This cooking method is great for steaming or boiling vegetables to make al dente, or "to the tooth".


5. Reduce


This popular cooking method is commonly made in skillet pans and used to create flavor packed gravies.


To reduce refers to the process of thickening and intensifying the flavor of a liquid mixture like broths or cooking wines, by simmering and boiling.

For savor dishes, use cream butter for a rich and velvet ending finish.


Dinner parties doesn't always have to be about the planning, but the creativity you use to connect and spend time with your family and friends!


What cooking terms do you know? Comment them below!