Jambon French for “Ham”
Cooking Terminology
Infuse
Infuse To place food, herbs or spices into a liquid so as to extract the flavour from one to the other. Also known as “Steeping”.
Kirsch
Kirsch kirsch is a clear, colourless brandy traditionally made from the double distillation of morello cherries, a dark-coloured cultivar of the sour cherry, although nowadays other forms of cherry are used.It originated in Germany and is traditionally served cold in a very small glass and is taken as an apéritif.It is also used as a […]
Grind
Grind To reduce something down into much smaller particles.To grind coffee beans, for example, or to grind whole spices in a mortar and pestle.
Fricassée
Fricassée Fricassée is a white stew.Typically the meat is cut into bite-sized pieces and shallow braised in a white creamy sauce.
Duxelles
Duxelles Duxelles is a mixture of preferably Wild mushrooms thyme, butter, shallots and garlic cooked down to a paste-like consistency. Used most notably as a garnish in the preparation of Beef Wellington but also used as fillings in pastry, omelettes, on toast as a starter and to flavour sauces, soups, and gravies
Cut In
Cut In Usually referred to when making dough or pastry.Where the dry ingredients are combined with a solid shortening, using two knives or a pastry blender until well mixed. This is referred to as “cutting in.”
Broil
Broil Broiling is the American version of Grilling, although a broiler is located in the oven with top heat.
Zest
Zest Zest is an ingredient that is used to add flavour to foods. The Zest is obtained by scraping the rind of unwaxed citrus fruits such as lemon, orange, or lime. The Zest can be used in various ways, fresh, dried or candied.
Whisk
Whisk A whisk is a cooking utensil used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The wires are usually metal, but whisks can also be […]
