You probably make an infusion everyday.
Infusing means to steep an ingredient in a liquid until the flavor of the ingredient has been extracted and infused into the liquid.
To infuse something in cooking usually involves a solid, aromatic ingredient, and a liquid, such as water, milk, or even oil.
Infusing means to steep an ingredient in a hot or acidic liquid until the flavor of the ingredient has been extracted and infused into the liquid.
Herbes De Provence is the name used for a mixture of spices common in the Provençal region of France. Although the mixture can vary, it typically consists of equal parts of such herbs as oregano, savory, thyme, marjoram, rosemary, and lavender.
You may have heard chefs referring to coulis. Today, coulis, pronounced koo-LEE, means a puree of vegetables or fruits, the latter of which may be sweetened with additional sugar. They may also be made from fruit jams or preserves that are strained and diluted with water, liquor, or simple syrup. Additional seasonings such as spices may be used, as well as acids like lemon juice, but they are typically kept simple to avoid muddying the flavor with too many ingredients. Common examples of coulis include tomato coulis, raspberry coulis, and roasted red pepper coulis.
A composed salad, in French, is called a salade composée. It is a salad of many ingredients that are not tossed together but, instead, conscientiously arranged, whether in a pile or side by side, on a plate or in a bowl, with attention to complimentary flavors and colors. Mixed greens may be part of such a salad but they can be made with most any ingredients, as long as they are harmonious. The salad Niçoise, made with potatoes, tuna, green beans, anchovies, and hard-boiled eggs and Nicoise olives1 is an example of a composed salad. Cobb salad, although sometimes tossed together, if often also served as a composed salad. These salads can be a meal in themselves, or served as a salad course, a lunch, etc. Although a composed salad might be "composed" of many different ingredients this does not mean that your salad is elevated because you claim to have "composed" it, as many chefs seem to think. Flavor comes before presentation.Bibliography item grausman not found.,Bibliography item sackett not found.
Compound butter is a fancy name for butter that has been flavored with herbs, seasonings, acid, or any other flavorful and aromatic ingredient. In French it is beurre compose. To make a compound butter, the flavoring ingredients are chopped fine and then folded into room temperature butter until evenly distributed. The flavored butter may then be formed into a log using plastic wrap and chilled in the refrigerator. For busy restaurants or the busy home cook, the butter can be chilled, sealed in its plastic wrap, in an ice water bath. When firm it can be sliced into attractive discs and used to top all sorts of dishes, or portions can be used as the basis of a quick sauce. Alternatively, the compound butter can be served out of ramekins or other small vessels, or made into quenelles such as the image below depicts, using sage compound butter.
Chantilly Cream, or la crème Chantilly, sure sounds like some kind of elaborate dessert topping. It must take a deft hand and some precise techniques to whip up such a fancy French inspired cream.
One of the most common cooking concerns the difference between a stock and a broth. Further confusion is added by the addition of consomme. It is often claimed that there is no difference between a stock and a broth, or that a stock is a fancy broth, or vice versa. Most professional chefs would disagree.
If you've chosen "the chicken" for your in-service meal on an airliner, you probably aren't too enthused about the idea of airline chicken. But then, you go to a nice restaurant, and it's on the menu. "Excuse me waiter, but if I wanted airline food, I would have taken a trip." So, why does airline chicken show up on a restaurant menu?
Mise en place, pronounced meez-ahn-plahss, is a French cooking term which means a more exact translation would be something like "put into some places.""put into place." On TV cooking shows, such as on the Food Network, this term is usually used to refer to having all of your ingredients prepared and ready to use in your dish before you begin cooking. When chopped vegetables and all the other ingredients for a dish are laid out in little containers, to be handy at a moment's notice, the chefs call this the "mise en place."1 However, the term has much a much broader meaning then just preparing ingredients or gathering ingredients in advance of cooking.
Out of all the terms aspiring chefs will use and hear in culinary school, mise en place be the most popular. According to many former culinary arts students, the term mise en place was used constantly. Instructors will not only drill into you the importance of getting organized and having everything ready to go, but they will scrupulously check over your preparatory work.
Au jus is a French term that, although it sounds fancy on a menu, refers to nothing more than meat served in its natural juices. The word jus, pronounced zhoo, refers to the thickened juices from a roast or other meat. Most of us are most familiar with the term being used with prime rib, in prime rib au jus. The term translates literally to "with the juice." When used in the name of dishes or on restaurant menus, the words au jus traditionally appear just after the particular meat it is modifying. However, it has been corrupted in recent times so that au jus is used as a noun, as if it is a particular sauce. For example, we sometimes hear usages such as steak with au jus. This makes no literal sense. Modern cookbooks often tell you how to "make the au jus," as well.
Pukka is a term popularized and overused by celebrity cook Jamie Oliver, who subsequently vowed to stop using it. Which is good, because it is quite annoying, like most everything else he says. But what does it mean? What is the origin?
Beurre manié is a French cooking term meaning "kneaded butter." It is a thickening agent that uses the same ingredients as a roux, flour and butter, but the ingredients are not cooked together from the beginning. Instead, equal amounts of butter and flours are rubbed or kneaded together to make a paste. This paste can be added at the last minute to sauces or soups to quickly thicken them.
The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived. This system of organization, developed by Antonin Carême (with four sauces) in the 19th century, is one of the reasons French cooking has become so important and influence on Western cooking. Other cuisines tend to be more regional with cooks having different versions of the same thing or calling the same thing by different names.
You've seen both in baking recipes and no doubt you thought they were the same thing.
Flour, sifted simply seems like a different way of saying sifted flour.
Well, many people, when they use these terms in a recipe, probably do use them interchangeably but technically, they are different.
So, you know a good Thai dish when you taste one and you've even cooked one yourself on occasion. But sometimes, you hear people speak of "Thai style" dishes. If it isn't an actual Thai dish but only a Thai style dish, what gives?