Cooking Terminology

Liaison
Cooking Terminology

Liaison

Liaison 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.

poussin
Cooking Terminology

Poussin

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 […]

Beef Stew
Cooking Terminology

Stew

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
Cooking Terminology

Au Gratin

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

Rendered Fat
Cooking Terminology

Render

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.

Reducing
Cooking Terminology

Reduce

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
Cooking Terminology

Sous-vide

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 Meat
Cooking Terminology

Searing

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 […]