Milk – An opaque, nutritious liquid secreted from your mammary glands. The composition and good quality of milk differs in accordance with the breed of animal, its state of wellness, and the diet on which has been reared.
Lardons – A French phrase referring to bacon or other fatty substances that have been Slice into slender strips and either cooked or accustomed to lard meats.
Luau – A Hawaiian classic feast which ordinarily revolves round the roasting of a complete pig. The celebration and ceremonies are held together with dance, new music, and tune.
Coat – A culinary phrase for encompassing a foodstuff with A further possibly ahead of or right after cooking, just like coating in breadcrumbs prior to baking or sautéeing or topping a concluded product or service using a sauce just before serving.
Finger Bowl – Somebody bowl made of glass, metal, or china that's filled with heat water and perfumed with lemon. Utilized mostly to scrub the fingers just after serving shellfish or another foodstuff eaten with the arms.
Consommé – A clarified, very flavorful broth served scorching or cold. The broth is clarified employing a “raft†of egg whites during preparation. As being the whites Cook dinner they attract the assorted sediments like a magnet.
Purée – A easy and creamy planning attained by the use of a meals processor, blender, or urgent cooked foods via a sieve.
Mousseline – A phrase describing any sauce wherein whipped product or crushed egg whites have already been extra just just before assistance to present it a lightweight, airy consistency.
Raclette – A cheese fondue in the Valais area of Switzerland, geared up by Keeping a 50 % spherical of your raclette close to an open up fire. Because the cheese melts, it is scraped off and shared amongst attendees with many different condiments.
Jambonneau - A French click here time period to the knuckle conclusion of the pork leg. It’s commonly braised or poached, eaten clean, smoked, or salted. Also used in reference to the preparation of stuffed rooster leg as a result of its very similar shape.
Nouvelle Cuisine – A French time period referring to some culinary type and motion of cookery began in 1972 Together with the aim of encouraging an easier and more all-natural presentation of foods.
Food Mill – A hand turned utensil that forces food stuff via a perforated plate at The underside, separating the pores and skin, seeds, or fibers with the edible product or service.
Sauté - A cooking method which refers to making ready a foods immediately in oil and/or butter around direct heat.
Taste – The sensation felt when food or drink comes in connection with the flavor buds. You will discover 4 simple tastes; sweet, salty, bitter, and bitter. The actual taste of the dish derives from a combination of these.