There are 29 entries in this glossary.
Term Definition
Aromatic Garnish

Diced vegetables added to stews to heighten aromas. Often removed prior to serving.

Bard

Wrapping thin sheets of bacon or fat around meat or poultry, even sometimes fish, to prevent it from drying out while cooking. It also adds flavor.

Baste

Moistening during the cooking process, in order to add flavor and to prevent the dish from drying out by adding liquid such as water, melted fat, juice, sauce...

Batter

A mixture of flour and liquid. In baked preparation, usually combined with other ingredients.

Bind

Thickening a sauce or hot liquid by stirring in flour, cornstarch, roux (a butter and flour mixture), egg yolk, cream, butter…

Blanch

Cooking food (vegetables, meat or fish) in boiling water for a brief moment (often only a few minutes). This reduces the required cooking time of vegetables, to take the grease out of some meats such as lardons (bacon bits).
Tip : To keep the bright color of green vegetables, instantly after blanching and draining put them in iced water for a few minutes. It really works!

Bouble boiler

Using a second saucepan, known as a "double boiler" or "bain-marie", when an ingredient has to be melted slowly so that it won't burn or change its consistency. Specific double-boiler saucepans do exist but you can also put water in a large saucepan, bring it to the boil and add a bowl or a smaller saucepan with the ingredient to be melted on top. This way the bowl will be heated up by the boiling water which is softer than the gas and the perfect temperature for ingredients to melt slowly. This is perfect for butter or chocolate.

Braise

Initial browning of meat, poultry, fish or vegetables on all sides with a small amount of fat (oil and/or butter), followed by slow cooking in a covered pan or pot in a small amount of liquid.

Deglaze

In many recipes, the cooking process starts by grilling the ingredients, be it meat, fish or even vegetables, in a hot, oiled and/or buttered pan for a few minutes. Once removed, to start a sauce or the stew for long cooking recipes, deglaze means adding a hot liquid – wine, water, stock... - to take all the juices and flavor that stick to the pan and add flavor to the prep.

Dropping Consistency

The texture of a dough can be verified by lifting a spoon filled in with the mixture and flipping it. The mixture should briefly hesitate before falling into the bowl.

Dust

Lightly coating or sprinkling a preparation with a dry ingredient, such as flour, icing sugar or cocoa powder, either before or after cooking.

Egg Wash

Preparation of beaten eggs (sometimes with milk or water) used in sealing pieces of dough together or to glaze a pastry preparation before baking.

Flour a mold

Unless you use silicon receptacles, molds have to be prepared before pouring the preparation in, otherwise the cake will stick and will be difficult to remove from the mold. First grease the mold carefully, without missing any spots, with butter (ideally) or with oil, then add a large spoon of flour and shake the mold in all direction so that the flour sticks to the butter and the mold is fully coated.
Finally turn the mold upside down and gently tap it so that the excess is removed.

fariner plat 01 500fariner plat 02 500

Fold

Using a big spoon or a spatula, gently combining ingredients with a circular motion from underneath curling the utensil as you go. Often used to combine a mixture that needs to keep its incorporated air, such as whipped egg whites.

Glaze

Coating dough with egg wash before baking so that it will get a nice shiny and glossy brown finish.

Ice Bath

Technique used to quickly cool down a hot mixture, placing the preparation bowl over another larger bowl filled in with cold water and ice cubes.
Also used to keep the color of green vegetables (and prevent them from overcooking) by throwing them directly into the ice bath.

Knead

Putting the dough on a clean, floured surface, crushing it with the palm of your hand with a long movement from back to forward. Then reshaping a ball. Repeating this action several times.
This process aerates the dough so it will not shrink in the oven.

pate brisee 04 500

Non-floured surface for this picture

Line

Covering the inside of a tin or the surface of a tray with greaseproof paper.

Macerate

Placing diced fruit in sugar and letting them sit for a certain amount of time (hours or overnight). The sugar will gradually melt in contact with the moisture of the fruit drawing out the juice. This is a base for different recipes such as syrup and even jam.

Marinate

Letting ingredients stand for a few minutes or hours, even days sometimes, in a marinade which will enrich their flavor and even texture (a typical marinade would be a mixture of oil, lemon juice and spices or herbs for a meat preparation).

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