Cooking is an art that transcends cultures, and learning the language of cooking in Dutch can be both exciting and useful. Whether you’re planning to cook Dutch cuisine or simply want to understand Dutch recipes better, knowing some key cooking terms will enhance your culinary experience. Here are some essential Dutch cooking terms along with their descriptions and example sentences to help you get started.
Koken – To cook or boil
Ik hou ervan om op zondagen te koken.
This term refers to the general process of cooking or specifically to boiling food in Dutch.
Bakken – To bake or fry
We gaan vanavond vis bakken.
In Dutch, ‘bakken’ can mean either to bake, as in an oven, or to fry, as in a pan.
Snijden – To cut or slice
Kun je de uien snijden, alsjeblieft?
This is the term used when using a knife to cut or slice ingredients into smaller pieces.
Raspen – To grate
Ik moet de kaas raspen voor de pasta.
This refers to the action of shredding food into fine pieces using a grater.
Hakken – To chop
Hak de knoflook fijn voordat je het in de pan doet.
This word is used when you need to cut food into pieces with a knife, usually in a rougher manner than ‘snijden’.
Roeren – To stir
Blijf de soep roeren zodat hij niet aanbrandt.
This term is used when you mix ingredients together in a circular motion with a spoon or other utensil.
Mengen – To mix
Meng de eieren en melk in een kom.
Used to describe the action of combining ingredients together until they are integrated.
Pruttelen – To simmer
Laat de saus een uur pruttelen op laag vuur.
This word describes cooking something gently just below the boiling point.
Kruiden – To season
Kruid het vlees voordat je het in de oven plaatst.
This term involves adding spices or seasonings to food to enhance the flavor.
Grillen – To grill
We gaan vanavond groenten grillen op de barbecue.
This cooking method involves cooking food on a grill over direct heat.
Stomen – To steam
Stomen is een gezonde manier om groenten te bereiden.
This term is used for the method of cooking using steam heat over boiling water.
Smelten – To melt
Laat de boter smelten in de pan.
Used when a solid ingredient is turned into liquid by heating.
Karamelliseren – To caramelize
Laat de uien langzaam karamelliseren om ze zoet te maken.
This describes the process of cooking sugar until it becomes a brown liquid used to flavor and color other foods.
Blancheren – To blanch
Blancheer de tomaten om ze gemakkelijk te kunnen pellen.
A cooking process involving scalding vegetables in boiling water, then plunging them into cold water to stop the cooking process.
Aanbraden – To sear
Aanbraden zorgt ervoor dat het vlees sappig blijft.
This technique involves quickly browning the surface of food at a high temperature.
Afgieten – To drain
Afgieten van het water na het koken van pasta is noodzakelijk.
Refers to the process of removing excess liquid from ingredients, typically after boiling.
Bestrooien – To sprinkle
Bestrooi de taart met poedersuiker voordat je deze serveert.
This term is used when scattering a dry ingredient, like sugar or herbs, evenly over food.
Pureren – To puree
Pureer de soep in de blender tot hij glad is.
This involves processing food by blending or grinding it into a smooth paste or liquid.
Marineren – To marinate
Marineer de kip minstens drie uur om de smaken te laten intrekken.
This term describes soaking food in a marinade to flavor or tenderize it before cooking.
Understanding these Dutch cooking terms not only aids in following recipes but also enriches your interaction with Dutch cuisine, making cooking a more enjoyable and effective experience. Happy cooking!
