Cooking your past to al dente is from an Italian phrase meaning “to the tooth”, meaning it is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone. Source: Food Lover’s Companion (Herbst and Herbst)
Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8 inch thick slices. The slices are stacked, then cut into 1/8 inch thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice
As we get into colder weather, warm comforting food soothes the soul. I love soups, stews and bisques. Bisques may be more unfamiliar to many, more so than soups and stews. I love the rich creaminess of bisques and the warmth it brings to my body. Bisques are French in origin and are creamy
What Is Confit?* The French word “confit” literally means to preserve. It’s a time-honored tradition used by home cooks and chefs to salt and slowly cook an ingredient in fat. A confit is a technique traditionally used to preserve meats by cooking them in their own fat. The best-known example is duck confit. But the
A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar or wine) and herbs or spices. The acid ingredient is especially important for tough cuts of meat because it serves
Emulsifying in culinary terms is when you blend two ingredients that normally don’t mix well (such as oil and vinegar) by slowly adding the oil to the liquid while whisking vigorously.
A French phrase that translates to “everything in its place” or “setting up”. In the culinary world, this is a code of the kitchen and refers to the setting up or arranging of the ingredients that you will need for a particular recipe. That means having your protein, your spices, your other ingredients, chopped, measured