Vol-au-vent Vol au Vent A puff pastry casing used for sweet or savoury fillings. Smaller cases typically used for Hors d’oeuvres and larger case for main dishes that can be filled with various meat mixtures.
Cooking Terminology
Truss
To Truss Trussing in culinary terms means to tie a joint of meat, most commonly poultry, (Chicken, Turkey etc) so that it cooks evenly and keeps its shape and if the joint has been stuffed, will keep the stuffing from falling away from the meat.
Stir-fry
Stir-fry Stir Fry is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West, […]
Roux
Roux Roux A Roux is made up of equal measures of flour and fat (normally clarified butter) combined and cooked together and for the use of thickening sauces. Once the fat has melted the flour is added and blended until smooth, it is then cooked out to the desired level of brownness, depending on the […]
Hors d’Oeuvres
Hors d’Oeuvres Hors d’Oeuvres A small handheld food item that is commonly served before a meal, either at the table, as a cocktail in reception or a cocktail party. These small delicious bites come in various forms that can be made up of Canapes, Vol au Vents, Cut raw vegetables served with a dip, Cocktail […]
En Croûte
en Croûte In simple terms croûte means crust, therefore anything en croûte is served on toast as in canapes or meat and fish wrapped in pastry as in Boeuf en Croûte, Salmon en Croûte or Chicken en Croûte
Al Dente
Al Dente Al dente Italian for ‘to the tooth’, a term denoting the texture to which pasta should be cooked – that is, still firm, with some resistance to the bite.
