Cooking terms for the uncultured.
deck author
deck subscribers
craig
last studied
22 Nov 2008
lars
last studied
11 Sep 2008
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bain-marie
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A cooking method in which a dish, bowl, etc. is placed into a hot water bath (in the oven or on the stovetop) or over a pan of boiling water.
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blanch
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To cook a food briefly in boiling water.
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bouquet garni
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A combination of herbs used to flavour soups, stocks, stews, etc.
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braise
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cook food slowly in a closed utensil with a small amount of liquid, either on the stovetop or in the oven.
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brunois
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A method of cutting vegetables into tiny dice, often used as a garnish.
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julienne
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food that is cut into small matchstick lengths
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macerate
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To soak a food in a liquid, usually a liqueur or spirit, to moisten and flavour it.
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mirepois
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flavouring mixture in French cooking, consisting of two parts chopped onion to one part each chopped carrot and celery, used in stocks, soups, stews, etc.
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reduce
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To evaporate the liquid in a dish by simmering or boiling, in order to develop a thicker consistency and intensify the flavours.
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saute
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To cook quickly in a small amount of fat in a skillet or frying pan over direct heat.
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