Demi-Glace Demi-glace is a rich brown sauce that can be used by itself or as a base for other brown sauces How to make Demi-Glace
Cooking Terminology
Deglaze
Deglaze Deglazing is a technique for removing and dissolving browned food residue from a pan that any meat has been cooked in, to flavour sauces, soups, and gravies. When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, deposits of the meat are left on the […]
Frappé
Frappé Frappé comes from the French description of drinks chilled with ice. Nowadays Frappé can be made with ice, ice cream and many different additions such as fruit, coffee even vegetables.A Frappé is any combination of flavours with the addition of Ice.
Fold
Fold Where you have a heavier mixture that needs to be added to a lighter mixture, folding is the process to use.Normally the lighter mixture has been whipped up to incorporate air into the mixture and by adding the heavier ingredient you need to maintain as much of the incorporated air as possible.The process is […]
Flute
Flute To add a decorative indentation around the edge of pastries, vegetables, or fruit before cooking.Fluting the top edge of a pie crust is also known as crimping.
Flambé
Flambé Flambé is the process of cooking off alcohol that’s been added to a hot pan by setting the fumes alight until they have burnt off the alcohol. Most commonly used for Christmas Pudding, Crepes Suzette and Steak Diane. It is also used to make various sauces.
Fines Herbes
Fines Herbes Fines Herbes are an important combination of herbs that form the mainstay of French cuisine. These herbs mainly comprise of finely chopped parsley, chives, tarragon, and chervil. Other herbs may be added,They are used in seasoning delicate dishes, such as chicken, fish, and eggs, that need a shorter cooking time.
Fillet
Fillet Fillet or To Filet A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.
Grill
Grill Grilling is a form of cooking that involves dry heat applied to the surface of food, from above, as in a kitchen grill (Salamander) or below, as in a BBQ. Or both as in a Panini grill.Grilling will direct a significant amount of heat to the food enabling it to cook quickly.
Glaze
Glaze To glaze in cooking terms is to coat the finished dish with a layer of glossy, often sweet, sometimes savoury, substance that is applied to the food by dipping, dripping, or with a brush. Depending on the food that is being glazed, denotes the type of substance that would be used. For fruit tarts for example […]
