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Culinary Terms Explained
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Sous Vide
A method of precision cooking in a water bath at a precise temperature
Umami
One of the five basic tastes, often described as savory or meaty
Fold
To combine ingredients gently without stirring or beating
Heirloom
Varieties of plants that are open-pollinated and passed down through generations
Leaven
To cause dough to rise by using a fermenting agent like yeast or baking powder
Unctuous
Having a greasy or soapy feel, often used to describe foods with a smooth, rich texture
Yeast
A microscopic fungus used as a leavening agent in baking
Confit
A method of preservation where food is cooked in its own fat at a low temperature
Kosher
Food prepared according to Jewish dietary laws
Ganache
A mixture of chocolate and cream, used as a filling or glaze
Quinoa
An Andean plant with seeds that are cooked and eaten like a grain
Render
To cook fatty meat or poultry over low heat to release and melt the fat
Bain-Marie
A cooking technique that uses a water bath to gently heat food
Liaison
A mixture of egg yolks and heavy cream used to thicken and enrich sauces
Tempering
The process of slowly adding a hot liquid to a cold one to prevent curdling
Julienne
To cut food into thin, match-like sticks
Mince
To chop food into very small pieces finer than chopping
Velouté
A light stock-based sauce, thickened with a blond roux
Emulsify
The process of combining two ingredients together which do not naturally mix
Oignon Brule
A burnt onion used to flavor stocks and sauces
Caramelize
To heat sugar or foods containing sugar until a brown color and sweet flavor develop
Whisk
A utensil for whipping eggs or cream, allowing for incorporation of air
Glaze
To coat foods with a glossy mixture to enhance flavor and appearance
Al Dente
Refers to pasta or rice that is cooked to be firm to the bite
Dash
A very small amount of an ingredient, often used for seasoning
Pâté
A paste made from cooked ground meat and fat, minced into a spreadable mixture
Terrine
A pâté-like mixture of minced ingredients, often baked in a rectangular dish (also called a terrine)
Wok
A versatile round-bottomed cooking vessel originating from China
Reduce
To cook a liquid, such as a sauce, until its quantity decreases through evaporation
Flambé
Adding alcohol to food and igniting it to create a burst of flame
Quenelle
An oval-shaped dumpling or a smooth, oval-shaped scoop of soft food
Purée
To mash or blend food until it is a smooth, creamy consistency
Knead
To work dough with the hands to develop gluten and distribute ingredients
Extract
To obtain the intense flavor of a substance by removing it from its source
Infuse
To steep an ingredient in liquid to extract its flavor
Noisette
A small round piece of meat, or a browned hazelnut butter with a nutty flavor
Macerate
To soften or break down food, usually fruit, by soaking in a liquid
Roux
A mixture of flour and fat cooked together, used to thicken sauces
Sauté
To cook food quickly in a small amount of fat over relatively high heat
Vinaigrette
A sauce made with a mixture of vinegar, oil, and seasonings, often used to dress salads
Hollandaise
An emulsion of egg yolk, melted butter, and lemon juice or vinegar
Infusion
Extracting flavor from an ingredient by steeping it in a liquid
Zest
Tiny shavings of the outermost layer of citrus fruit peel
Jus
The juices that come from cooked meat, often used as a sauce
Mirepoix
A mix of chopped onions, carrots, and celery used to add flavor to stocks and sauces
Mise en Place
The preparation and organization of ingredients before beginning to cook
Deglaze
Adding liquid to a pan to lift the browned bits of food after sautéing or searing
Nappe
The consistency of a liquid that is thick enough to coat the back of a spoon
Parboil
To partially cook food by boiling, usually before another cooking method
Blend
To mix ingredients together thoroughly
Zest
To remove the outer part of citrus rind for use as flavoring without the bitter white pith underneath
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