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May 31, 2020 · The poaching liquid can be water, stock, or other kinds of liquids. Process — This is one of those cooking terms that have several definitions: 1) To preserve food by way of canning. 2) To run food through a food processor. 3) Any other method of preparing food in a specific method.
- Mirepoix Recipe
Yes, this is a very fancy-pants sounding word,* ? but what...
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Put the beef in a pan with the bouquet garni, vegetables,...
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- Mirepoix Recipe
This is useful when cooking for more people. Abbreviations like ‘oz’, ‘pt’, ‘qt’, and ‘gal’ are commonly used. Understanding that 16 tablespoons make 1 cup, 2 cups equal a pint, and 4 quarts make 1 gallon helps cooks scale up recipes with ease. Small Measurement. Equivalent. Pinch.
Aug 13, 2024 · Bake: To cook in an oven, usually at moderate temperatures (around 350°F). Baking sheet: A large, flat metal sheet such as a cookie sheet or sheet pan. Some are totally flat; some have rims. Batter: A pourable mixture prior to baking, often used for making pancakes, muffins, and quick breads.
- Mise en Place
- Sauté
- Déglacer
- En Papillotte
- Bouquet Garni
- Demi-Glace
- Bisque
- Mirepoix
- Confit
- Coulis
We're starting with an entry that - if you don't already use it - could change your cooking life forever. One of the first things you learn at culinary school, the art of mise en place is essentially the art of preparation. Mise en place starts by reading your recipe thoroughly from start to finish. Then, go back to the beginning and start to prepa...
Did you know that sauté is actually a ballet term? It means a jump in which the dancer jumps up and lands in the same spot. So what has that got to do with sauté in cooking? Well, when you sauté ingredients, you usually heat them quickly on a high heat in a little fat or oil, and the ingredients must be moving all the time - or jumping, if you favo...
Déglacer is to deglaze - an instruction you will see in lots of recipes where the tasty little bits stuck to the bottom of the pan (often after frying meat) shouldn't go to waste! When deglazing, a little liquid - often wine, but stock or water can also be used - is poured into the pan to collect up the juices (known as the fond) and reincorporate ...
En papillotte is a great technique to have in your arsenal and is particularly useful for fish - which is often overcooked! In this method, the fish is placed on a baking / parchment paper with a few drops of oil or a little butter and any other ingredients, and wrapped into a little pocket or parcel to be baked. The benefit of this quick and simpl...
The bouquet garni or "garnished bouquet" is an aromatic bundle of herbs that adds a whole lot more flavour to things like stock, soup, hearty stews and casseroles. A bouquet garni is classically made up of thyme, bay and parsley. To make your own, simply gather together a little bundle of these key herbs (though you can also add rosemary if you lik...
A demi glace - which you might know as demi glaze - is a very concentrated stock, made by reducing and reducing until you have a thick, rich flavour-packed brown sauce. This can then be used as a base for another sauce, or by itself. Traditionally a demi-glace is made using veal stock and Espagnole sauce, though beef stock can also be used. Due to ...
One for the seafood lovers, bisqueis a term you might see on some classic French menus and not be quite sure exactly what it means, culinarily speaking. A bisque is a smooth, creamy soup which has been based on a broth made from crustaceans such as lobster, langoustine, crayfish, crab or shrimp. Essentially, all the flavour from the seafood should ...
Used as a flavourful base for a variety of dishes, mirepoix is a trio of diced vegetables, braised or slow-cooked over a low heat to bring out all the natural flavour and sweetness of the vegetable and thus enhance the final dish! The classic trio is onion, celery and carrot - you would use 2 parts onion to one part celery and carrot, for the tradi...
The word confit has its roots in the French confire, which means "to conserve", and as a French culinary term refers to anything that has been slowly cooked on a low temperature in oil, grease or even sugar water to conserve it (with the bonus that it becomes absolutely delicious, of course!) Confit is a southwestern French specialty, but you will ...
Just what is a coulis? We all know it's great for decorating plates and adding a bit of colour to deserts, but the other great news is - making coulis is extremely easy. Let's take a classic, of course! Raspberry Coulis 200g raspberries 1tbsp of powdered sugar (confectioner's sugar) A couple of tablespoons of water, or lemon juice if preferred Put ...
- Bake: To cook uncovered by dry heat, usually in an oven or oven-like appliance.
- Baste: To moisten foods with pan drippings or sauces during cooking to add flavor and prevent drying.
- Batter: A mixture of flour and liquid that is thin enough to pour.
- Beat: To mix rapidly in order to make a mixture smooth and light by incorporating air.
To mix ingredients in a circular motion with a spoon or fork until well blended. Stir Fry. To cook in a frying pan or wok over high heat in a small amount of fat, stirring constantly. Sweat. To cook gently, usually in butter, a bit of oil, or the foods own juices to soften but not brown the food. Toast.
Oct 7, 2023 · From the French word meaning "to jump", sautéing food is a common cooking method. It involves cooking over high heat and keeping the food moving to prevent it from sticking to the pan and burning ...
