Fry – Also called sautéeing, the process of cooking a foods in scorching Fats around reasonable to high warmth.
Palate – The conditioned refinement of the sense of flavor. The palate of knowledgeable meals connoisseurs’ can detect the slightest variation or addition to a particular dish.
Polonaise – A descriptive phrase referring to recipes derived from Polish cooking; most notable are preparations of cauliflower and asparagus.
Hare – A sport animal belonging towards the family members of rabbit, but much larger and possessing a darkish flesh. Mountain types have a far more fragile flavor than that of the plains hare.
Non-Reactive - Clay, copper, enamel, glass, plastic, or stainless-steel pans that don't react on the chemical reactions of acids in food items. Stainless-steel is the commonest non-reactive cookware available as it does not perform or keep warmth well (it regularly has aluminum or copper bonded to The underside or possibly a core of aluminum in between levels of stainless-steel).
Bruise – A culinary term utilised to describe the partial crushing of the ingredient to be able to release its whole flavor, most notably garlic.
Interlarding – The technique of inserting slender strips of pork Fats termed “lardons” into lean cuts of meat employing a larding needle.
Batterie de Delicacies – A French time period for the assorted utensils and equipment needed for an appropriate kitchen.
XXX, XXXX, 10X - An indicator of confectioners' sugar referring to the amount of periods it has been ground. The upper the quantity of X's the finer the grind.
Parboil – Partially cooking food items by blanching in water. This method is used particularly for dense foods including carrots and potatoes, making sure that each one the components will entire cooking simultaneously.
Entrée – Ordinarily the leading course of the food, but when referred to a full French menu, it is the third study course. Which has a pattern to a discount in the number of courses, right now’s menus commonly Heart on a major dish preceded by an appetizer class.
Marbling – Tiny parts or flecks of Excess fat that operate through a Minimize of meat aiding in the tenderness and flavor.
Jambonneau - A French phrase to the knuckle end of the pork leg. It’s commonly braised or poached, eaten new, smoked, or salted. Also Employed in reference to a planning of stuffed chicken leg as a consequence of its equivalent form.
The term also refers to coating the cooking floor of a brand new pan or grill with click here oil and after that heating, this smoothes out the surface of latest pots and pans to prevent foods from sticking.