Difference between revisions of "Glossary"
Stapleballs (Talk | contribs) (Created page with '*Blanch *Boil *Bouquet garni *Braising *Deglaze *Dice *Fond *Maillard reaction *Mire poix *Mise en plas *Poach *Roux *Saute *Seal *Sear *Simmer *Sous Vide *Stoc…') |
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*Blanch | *Blanch | ||
| + | Sticking something in boiling water for a short period of time, then cooling it quickly in something cold, usually an ice bath. | ||
*Boil | *Boil | ||
| + | Like simmering, but more metal. | ||
*Bouquet garni | *Bouquet garni | ||
| + | Tasty herbs tied together and chucked in wet stuff, I generally don't bother, but sometimes it's handy. | ||
*Braising | *Braising | ||
| + | Searing something, then cooking it slowly in something wet. Think pot roasts and stews. | ||
*Deglaze | *Deglaze | ||
| + | Using a liquid (often alcohol or stock) to remove all the delicious stuff (fond) stuck to the bottom of a pan, most useful for sauces. | ||
*Dice | *Dice | ||
| + | Cutting stuff into cubes/squares. | ||
| + | Fine:4-5mm | ||
| + | Medium:6-8mm | ||
| + | Large:10+mm | ||
*Fond | *Fond | ||
| + | The cooked on stuff on the bottom of a pan, usually contains a great deal of flavour. | ||
*Maillard reaction | *Maillard reaction | ||
| + | This is why seared food tastes good, it's basically the magic that describes the caramelisation of sugars in meat when it browns. | ||
*Mire poix | *Mire poix | ||
| + | Carrot, Onion, Celery. French combination of aromatics that go in most things that end up wet. | ||
| − | *Mise en plas | + | Chop as roughly or finely as needed, for stocks I'll just break the carrot and celery, and quarter the onion, makes it easier to fish them out once they're dead. |
| + | |||
| + | *Mise en plas | ||
| + | French for having your shit together, all those silly little bowls TV cooks have. | ||
| + | |||
| + | Worth being aware of, and useful in theory. but fuck that shit. | ||
*Poach | *Poach | ||
| + | Cooking stuff in flavoured wet, usually simmering in a pan. | ||
*Roux | *Roux | ||
| + | Butter and flour cooked a bit, used to thicken a lot of sauces. | ||
*Saute | *Saute | ||
| + | Frying over high heat, french for jump, which should give you some idea. | ||
*Seal | *Seal | ||
| + | Nothing of the sort, just an old misnomer for browning meat off. Often explained as sealing flavours in. (those flavours you almost always add afterwards) See: Maillard reaction | ||
*Sear | *Sear | ||
| + | Applying animal to extreme heat to make that maillard thing happen, also lovely crust of flavour. | ||
*Simmer | *Simmer | ||
| + | Not quite a boil, water should be moving, but not violently. | ||
*Sous Vide | *Sous Vide | ||
| + | French for under vacuum. Basically cheffy boil in the bag, Food sealed in a vacuum pack, Cooked in a water bath at the temperature you want the food to finish at (say, 50c for a steak) for as long as you want. In the case of meat, it's usually seared afterwards to make for awesome flavour. | ||
*Stock | *Stock | ||
| + | Bits of stuff cooked in water, until it tastes of the stuff. Often a mire poix is involved. | ||
*Sweat | *Sweat | ||
| + | Frying slowly, to soften the food and make the flavour more mellow. | ||
| − | *Umami | + | *Umami |
| + | Basically savoury delicious, as found in parmesan, some mushrooms, anchovies, parma ham. Also what makes MSG delicious. | ||
[[Category:Recipes|!!Recipes]] | [[Category:Recipes|!!Recipes]] | ||
Revision as of 02:34, 12 July 2010
- Blanch
Sticking something in boiling water for a short period of time, then cooling it quickly in something cold, usually an ice bath.
- Boil
Like simmering, but more metal.
- Bouquet garni
Tasty herbs tied together and chucked in wet stuff, I generally don't bother, but sometimes it's handy.
- Braising
Searing something, then cooking it slowly in something wet. Think pot roasts and stews.
- Deglaze
Using a liquid (often alcohol or stock) to remove all the delicious stuff (fond) stuck to the bottom of a pan, most useful for sauces.
- Dice
Cutting stuff into cubes/squares. Fine:4-5mm Medium:6-8mm Large:10+mm
- Fond
The cooked on stuff on the bottom of a pan, usually contains a great deal of flavour.
- Maillard reaction
This is why seared food tastes good, it's basically the magic that describes the caramelisation of sugars in meat when it browns.
- Mire poix
Carrot, Onion, Celery. French combination of aromatics that go in most things that end up wet.
Chop as roughly or finely as needed, for stocks I'll just break the carrot and celery, and quarter the onion, makes it easier to fish them out once they're dead.
- Mise en plas
French for having your shit together, all those silly little bowls TV cooks have.
Worth being aware of, and useful in theory. but fuck that shit.
- Poach
Cooking stuff in flavoured wet, usually simmering in a pan.
- Roux
Butter and flour cooked a bit, used to thicken a lot of sauces.
- Saute
Frying over high heat, french for jump, which should give you some idea.
- Seal
Nothing of the sort, just an old misnomer for browning meat off. Often explained as sealing flavours in. (those flavours you almost always add afterwards) See: Maillard reaction
- Sear
Applying animal to extreme heat to make that maillard thing happen, also lovely crust of flavour.
- Simmer
Not quite a boil, water should be moving, but not violently.
- Sous Vide
French for under vacuum. Basically cheffy boil in the bag, Food sealed in a vacuum pack, Cooked in a water bath at the temperature you want the food to finish at (say, 50c for a steak) for as long as you want. In the case of meat, it's usually seared afterwards to make for awesome flavour.
- Stock
Bits of stuff cooked in water, until it tastes of the stuff. Often a mire poix is involved.
- Sweat
Frying slowly, to soften the food and make the flavour more mellow.
- Umami
Basically savoury delicious, as found in parmesan, some mushrooms, anchovies, parma ham. Also what makes MSG delicious.
