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Water Bath
Also called a bain-marie, is a gentle cooking technique where a dish is placed in a larger pan of hot water and cooked in the oven or on the stovetop. This method provides even, indirect heat, preventing delicate foods like custards, cheesecakes, and sauces from curdling or cracking. The water's temperature never exceeds its boiling point, insulating the food from high oven heat and ensuring smooth textures. It is also commonly used for melting chocolate and holding saucy foods at serving temperature.
Wedge
A triangular slice or section of food, created by cutting produce, cheese, cakes, or other items at an angle to form a pointed shape. This cut maximizes surface area for presentation, even cooking, and dipping. Wedges are commonly used for items such as citrus fruits, potatoes, pies, and cheeses.
Wet Heat
Also may be called "moist heat." Preparing food with hot liquid or exposed steam—such as boiling, simmering, steaming, braising, or stewing. This method softens tough fibers and is excellent for tenderizing meats, legumes, and fibrous vegetables. Wet heat generally retains more moisture and can be lower in added fats than dry heat methods.
Whisk (Tool)
A kitchen tool with looped wires used to blend ingredients and incorporate air into mixtures, essential for emulsifying sauces, whipping eggs, and batters.
Wilt
To heat leafy greens or soft vegetables until they become limp, tender, and slightly reduced in volume, often used to make spinach salads or incorporate greens into sautéed dishes. Wilting can be achieved through gentle sautéing, steaming, or adding hot dressings.
Waxed Paper
A thin sheet of paper coated with food-safe wax, making it moisture-resistant and non-stick but not heat-resistant. Commonly used for wrapping foods and lining surfaces for prep, it should never be used in the oven as it will melt or even catch fire at high temperatures. Ideal for storing cold foods or as a barrier when rolling out dough, it is not a substitute for parchment paper in baking.
Well Done
Meat cooked thoroughly until all pinkness disappears, reaching a minimum internal temperature of 160°F / 71°C. The meat will be uniformly brown or gray throughout, often firmer in texture and less juicy than less-cooked preparations. This term does not refer to quality of preparation, only the level of doneness.
Whip
To beat ingredients quickly and vigorously—by hand or mixer—to incorporate air and create volume, commonly used for cream, egg whites, or batters. Whipping adds structure through trapped air bubbles in fats or proteins, and can be controlled to reach soft, firm, or stiff peaks.
Whisk (Method)
To beat ingredients together using a wire whisk to incorporate air and create a smooth mixture. Whisking techniques include side-to-side, circular, and beating motions to quickly create volume and smoothness in foods.
Wok
A round-bottomed pan from Asian cuisine, used for high-heat stir-frying, deep-frying, steaming, smoking, braising, and boiling. Its shape promotes rapid, even cooking and allows quick tossing of food at very high temperatures, perfect for developing wok hei ("breath of the wok").
