HOME RECIPES INFORMATION KITCHENTOOLS

• (SOME) CLASSIC KITCHEN TERMS:

• Tomate concassé: Peeled tomato, cut in 4, removed seeds... sliced and cut into small cubes.
• 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.
• Assaisonner: 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 (and more).
• Braisée: Gently braising or stewing.
• Brunoise: 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 sauces.
• Tamis: 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 noisette.

QUOTES:

The chef is always right, even when you think he/she is wrong.

Your kichen rules!

FACTS:

It is never a good idea not to weigh the ingredients correctly.

Don't make meatloaf without meat and call it meatloaf.