A Liaison in catering terms is a binding agent.Although a binding agent in cooking can be anything from bread crumbs to flour if the term “liaison” is used it will only refer to a mixture of cream and egg yolks as a thickening agent for soups or sauces .Liaison is commonly used in classic French cuisine and […]
Mise en place Mise en Place is a term used in professional kitchens for the preparation and organisation of ingredients before cooking.
Poussin Poussin or coquelet in French cuisine is a young chicken that is less than 28 days old at slaughter.A Poussin will weigh no more than 750 grams (26 oz), often much less.It is sometimes also referred to as a spring chicken, but spring chickens are usually slightly larger at 750–850 grams (26–30 oz). A […]
Stew Stewing is cooking a combination of solid food (normally meats and vegetables) in a liquid over a long period of time at a lower temperature, which allows the ingredients to incorporate their flavours and become tender.Stewing is particularly good when using tougher cuts of meat, the low temperature and long cooking time allows the […]
Au Gratin Au Gratin In literal terms “To Grate” But in culinary terms, it can mean to place a dish under the grill to brown off, or to sprinkle with breadcrumbs, or cheese, or a sauce and baked off to a crisp topping whether in the oven or under a grill, especially in a Gratin Dish
Render To render the fat from food, place the food, normally meat, in a cooking receptacle, either for the oven or stovetop and using a low heat allow the fat to melt away from a food item. This rendered fat can then be used to cook with.
Reduce To reduce a liquid normally through simmering or boiling to intensify the flavour or to thicken the consistency as with Soups or sauces.
Sous-vide Sous-vide is a French term for ‘under vacuum, also known as low-temperature long time (LTLT) cooking.It is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or […]
Searing Searing (or pan searing) is a cooking technique, in which the surface of the food (usually meat, poultry or fish) is cooked at a high temperature until a browned crust forms. Searing is an essential technique in cooking meat for several reasons: The browning creates desirable flavours through the Maillard reaction. The contrast in taste […]
Sauté Sauté Sautéing derives from the French word sauté meaning ‘jumped, bounced’ which reflects the method of tossing while cooking. Sautéing is a method of cooking that uses little oil or fat in a shallow frying pan over relatively high heat.Sauté pans are a specific type of pan designed for sautéing, they would have a […]