Recipe phrases

The phrases recipes use without explaining them, from “until fragrant” to “coat the back of a spoon”.

Adjust the seasoningTo adjust the seasoning is to taste a dish at the end and add salt, acid, pepper or sweetness until it tastes right. Here is how to do it in steps.
Bring to a boilTo bring to a boil is to heat a liquid until large bubbles rise and break across the whole surface. Here is how to tell, and why recipes then turn it down.
Bring togetherTo bring together is to press loose crumbs of dough into one mass with as little handling as you can. Here is how to tell when pastry has enough water.
Coat the back of a spoonA sauce that coats the back of a spoon is thick enough to cling in an even layer and hold a line drawn through it. It is the classic test for custard.
Cook off the alcoholTo cook off the alcohol is to simmer wine or spirits so the harsh taste fades. Here is how long it takes and why some alcohol always stays in the dish.
Crisp-tenderCrisp-tender vegetables are cooked until hot and bright but still have some bite in the middle. Here are the times for common vegetables and how to test.
Just combinedJust combined means stop mixing as soon as no dry flour shows. It keeps muffins, pancakes and cakes tender instead of tough and full of tunnels.
LoosenTo loosen is to thin a thick sauce, purée or batter with a splash of liquid, or to free a cake from its pan. Here is what to add and how much at a time.
Make a wellTo make a well is to push a hollow into the middle of a pile of flour so you can pour in eggs or liquid and mix it in gradually without lumps or spills.
Off the heatOff the heat means move the pan away from the burner before the next step, so butter, eggs or cheese go in without splitting, scrambling or going stringy.
Partially coverTo partially cover is to set the lid ajar on a pot so some steam escapes. It keeps a simmer steady and lets the liquid reduce slowly without boiling over.
Pass through a sieveTo pass through a sieve is to push a sauce, purée or custard through fine mesh to remove lumps, seeds and skins. Here is how to do it fast and cleanly.
Pat dryTo pat dry is to blot the surface of meat, fish or vegetables with paper towels before cooking. A dry surface browns well and does not spit in hot oil.
ReserveTo reserve is to set part of an ingredient or cooking liquid aside to use later in the recipe. Here is what recipes usually ask you to keep.
Salted pasta waterSalted pasta water seasons pasta from the inside as it cooks, and its starch helps sauce cling. Here is how much salt to add and how to use it.
Season generouslyTo season generously is to salt food more than feels natural, often well ahead of cooking, so it tastes seasoned all the way through.
Until doubled in sizeUntil doubled in size means let yeast dough rise until it is twice as big as when you started. Here is how to judge it and why the clock is only a guide.
Until fragrantUntil fragrant means cook garlic, spices or nuts just until you can clearly smell them, often 30 to 60 seconds. Any longer and they turn bitter.
Until the juices run clearUntil the juices run clear is an old test for cooked chicken and pork. Here is why it can mislead you and the safe temperatures to check instead.
Until translucentUntil translucent means cook onions or other aromatics gently until they turn soft and see-through but not brown. It takes longer than most recipes say.
Until wiltedUntil wilted means cook leafy greens like spinach or kale just until they collapse and soften but stay bright green. Here is how long it takes for each.