Cooking Terms
(courtesy of Wikipedia and other sources)

Acid: a compound usually having a sour taste and capable of neutralizing alkalis.  Sourness (acidity) can be found in natural ingredients such as vinegar, wine, lemon juice and sour cream or yogurt.  These can be used in marinades to break down and tenderize meats.

Allspice:  The small berry of the Pimiento tree native to the West Indies and South America .  Dark Brown, the berries are used either whole or ground.  Tastes like cinnamon cloves and nutmeg combined.   Used in both savory and sweet dishes.  .

Braising:  A cooking method used for meats and vegetables.  First brown in fat and then cooked in a tightly covered heavy pot at low heat for an extended length of time with a small amount of liquid. Braising tenderizes by breaking down the fibers and develops flavor.

Brining:  Brining is a process similar to marinating in which meat is soaked in a salt solution before cooking.  Brining hydrates the cells of muscle tissue before cooking through osmosis and allows the cells to hold onto the water while cooking.  Once cooked, meat turns out moist and tender.

Broil (Grilling): Broiling (North American English) or Grilling (British and Australian) is a process of cooking food with high heat applied directly to the surface of food directly from above.  Good for low fat diets since oil is not needed. 

Dry Rub:  A mixture of spices that are liberally massaged into the surface of meat for flavor. 

Meat Temperatures:   The following are the optimum meat temperatures:

The inside of meat will still increase in temperature once taken out of the oven.  Meat should rest after being removed from the grill or oven to let the juices in the center return to the edges.  The center will continue to cook.  Its best to remove the cut a few degrees below any of the above temperatures so that the meat will finish at the correct temperature before serving.

Dutch Oven:  A thick-walled iron (usually cast iron) cooking pot with a tight lid.  Referred to also as a camp oven.

Meat Thermometer:  A thermometer is used to measure the internal temperature of meat and other cooked foods.  Highly recommended when cooking meat.

Roast:  Any piece of meat especially red meat that is cooked by the roasting method.

Roasting:  A cooking method that uses dry heat, whether an open flame, oven or other heats source.  Roasting usually causes caramelization or browning of the surface of the food, which is considered a flavor enhancement.  For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat may be rotated on a spit or rotisserie.  During oven roasting, hot air circulates around the meat, cooking all sides evenly.  There are several theories for roasting meats correctly: low temperature cooking, high temperature cooking and a combination of both.  Each method can be suitable under the appropriate circumstances.  A low temperature oven 200°F to 325°F is best when cooking large cuts of meat.  Slow roasting releases less moisture and produces a tender product. At higher temperatures (400°F) more moisture is released at a faster rate.  Higher temperatures should be used for a smaller cut for a shorter amount of time.