As in the French escalope and Italian scaloppine. Scallop-Not just a shellfish, but also a boneless piece of meat cut in one thin slice for sauteeing. Non-reactive bowl or pan-A bowl or pan made from a material that will not interact with acidic ingredients, most usually stainless steel or glass. TERMS Al Dente-The point of done-ness at which noodles, rice or vegetables are well-cooked but still resistant to the bite.īain-Marie-Water bath used to bake delicate puddings and certain types of cakes. NOT the thick, white bitter pith just below it.

Zest-Aromatic colored part of a citrus rind. Roux-Combination of flour and fat used to thicken sauces, stews or soups. INGREDIENTS Creme Fraiche-Ripened cream, in texture and flavor somewhere between whipping cream and sour cream.ĭemiglace-Stock (usually veal) that has been reduced to the point that it jellies when cool.

Sweat-To cook flavoring vegetables (onions, garlic, carrots, celery) very slowly in a small amount of fat to release flavors without browning. Stir-Fry-Akin to sauteeing, but done over extremely high heat in a very short time. Simmer-To cook in liquid that is very hot, but not fully boiling. Saute-Sometimes known as pan-frying, to cook something in a small amount of fat. Reduce-To boil a flavored liquid until a significant portion (usually at least one-third) has evaporated, concentrating the flavor and-in some cases-thickening the texture. Puree-Essentially, to turn something that is more or less solid into something more or less liquid. Plump-To soak a dried ingredient (especially fruits, such as raisins) in liquid to rehydrate. Marinate-To flavor by surrounding meats or vegetables with flavoring compounds-either wet or dry-and leaving to set. Knead-To work a dough in order to develop the flour’s gluten. Julienne-To cut in long thin, matchstick-size strips.

Blanch dredge cooking definition