a white sauce make of milk thickened with roux. One of the five mother sauces.
French for burned and used to describe the browning of a food by means of direct heat.
broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.
a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.
brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.
type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.
a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.
brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.
French for soup and used to describe a pureed soup that can be thickened with cream or egg.
equal parts flour and fat used to thicken liquids.There are three types: white, blond/pale and brown.
Sachet D'Espices (sa-shay dee-es-peece) or (sa-shay day-pea-sah):
spices enclosed in cheesecloth. A standard sachet contains parsley, thyme, peppercorns, bay leaf and an optional garlic clove.
a sauce of white stock thickened with white roux. One of the five mother sauces.
Anna Potatoes (Ahn-nah Potatoes):
a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.
a dish of pasta, with a sauce of eggs, cream, Parmesan and bits of cooked ham. (Italian).
Chateau Potatoes (sha-toe potatoes):
a dish of potatoes cut into 1.5" tourneed potatoes sautéed in butter until browned.
a food such as potatoes or salmon that has been pureed, formed into small shapes, breaded and deep fried.
Duchesse Potatoes (doo-shess potatoes):
mashed potatoes mixed with raw eggs, piped, and oven browned.
vegetables. Also, English for seeds of certain plants, including beans and peas.
a dish of potatoes sautéed with onions and butter. A French preparation associated with the cuisine of Lyon, France; the dishes are garnished or prepared with onions.
a cooking technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in stock or water with seasonings.
Italian for cornmeal. An Italian dish made by cooking cornmeal with a liquid until it forms a soft mass; it is eaten hot or cooled; cut into squares and grilled or fried.
a vegetable ragout made in France's Provence region from tomatoes, eggplant, zucchini,onions, garlic, sweet peppers and herbs simmered in olive oil.
rice that is sautéed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.
Spatzle or Spaetzle (SHPEHT-zuhl)
a small dumpling made by rubbing prepared dough through a colander or special sieve directly into a simmering liquid. (German)
Bain-Marie (bane mah-ree):
1. A container for holding foods in a hot water bath.
2. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.
Chinois Mousseline (sheen-WAH moo-sah-leen):
a conical metal strainer with a very fine mesh; it is used for straining stocks and sauces.
knife cut - "farmer style" vegetable is sliced lengthwise, then cut 1/8" - ½" thick.