Butter is clarified by melting and removing the milk solids, what is left is the butter fat. Soup is clarified by the addition of egg whites, ground meat and vegetables. Brunoise: Vegetables cut into very small dice (⅛" x ⅛" x ⅛") used to garnish soups or sauces. Broiling is used for tender single size cuts of meat, fish or poultry. Broil: A cooking technique that uses dry heat and high temperatures. Braising in primarily used for tougher cuts of meat that require cooking until connective tissue breaks down and becomes tender. Braise: A cooking technique that uses dry and moist heat. Bouquet Garni: Aromatics tied together in a small bundle, consisting of: Parsley stems, thyme, bay leaves, sometimes other fresh herbs. Food products are cooked in boiling liquid until done. Boil: A cooking technique that uses moist heat. Blanch: To partially cook food by immersing in boiling water. Béchamel: A white sauce made of milk thickened with a light roux and flavored with onion. Bake: A cooking technique that uses dry heat, usually referring to items. Terms to Know Au Jus: To serve with natural juices (ex. Use this post as a reference guide to refer to as your culinary dictionary. Learning them can be essential to your success as a chef, home cook or just a food T.V. There are so many terms that are French or based on French in the culinary field. All of the sudden, one of the chefs utters a word that leaves you more dazed and confused than the orb of confusion would.Ĭonsidering that the foundation of cooking is French and considering the fact that many Americans don't speak French, this situation happens a lot. So you're sitting on your couch and you're watching your favorite cooking competition on T.V.
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