(SOME) CLASSIC KITCHEN TERMS:
- Tomate concassé: Peeled
tomato, cut in 4, removed seeds... sliced and cut into
- Tomate emonder: Peeled
tomato, bring water to boil, make a cross slice on top,
immerse in boiling water for 10 seconds and then shock
under cold water, remove the peel.
Seasoning, adding extra flavor.
- Beurre clarifié:
Slowly melted butter, scoop off the foam with a spoon,
don't use the milk on the bottom.
- Bouqet garni:
Bound together herbs such as parsley, bay leaf, thyme
Gently braising or stewing.
Vegetables or meat (and more) cut into small cubes
- Déglacer :
After roasting (meat, fish and so on) loosen the crusts
with liquid for extra taste.
- Roux :
Mixture of equal butter and flour, heated up to thicken
Very fine sieve, hair sieve.
- émincer: Very
thin slicing food in equal pieces.
- Meunière: Roll fish
in flour flour, then fried in butter, served with beurre
The chef is always right,
even when you think he/she is wrong.
Your kichen rules!
It is never a good idea not
to weigh the ingredients correctly.
Don't make meatloaf without
meat and call it meatloaf.