The reaction causes that dark, rich flavor as well as the browning of meats, the darkening of baked goods, and the golden color of french fries. The chemical reaction in food items between the amino acids and sugars when heat is applied. The Maillard Reaction shown on a Tomahawk Steak (Howells & Hood, Chicago) When making bread or pasta dough, the mixing of water and flour creates a chemical reaction that gives texture and firmness to the dough, and it is necessary to knead the mixture by stretching and folding several times over, creating an elastic and smooth dough to then shape and work with.Īn instrument that is used to score and cut the tops of bread loaves in artisan baking. This is a way to cook meat that involves chopping it up, sautéeing, braising, and then serving it in its (traditionally white) sauce.Ī combination of cream or milk, mixed with melted chocolate, creates a soft consistency that does not re-set when cooled.Ī way to cut foods into long thin strips, similar to ‘shoestring fries’.
In addition to being a step in the brewing process of beer, this term can also be used in culinary situations to mean a preservation technique where sour foods can produce lactic acid in order to stay edible.
This is a Chinese cooking technique where food is immersed in water, and put into a jar, which is then steamed for several hours. Where the edge of one or more pieces of dough is pinched together to seal together and form a decorative edge.Īfter food has been cooked in a pan, a stock or other liquid can be added to the empty vessel over high heat, and the bottom of the pan is gently scraped to release any flavor and color that is stuck to the bottom. This is when food is heated in water to just below the boiling point. This exposes more surface area to the heat source and helps the food cook evenly and quickly. To split a food in half but not cut the entire way through, instead folding out in a butterfly shape. Where food is submerged in boiling water very briefly, then removed and plunged into iced water to halt the cooking process.Ī cooking method where the food is seared at a high temperature for a short period of time, then cooked fully in a pot with liquid/other flavorings/ingredients.Ī food is soaked in salted water brine, usually to preserve it, or to enhance the flavor before cooking.Ī US term that refers to cooking with a heat source that is above the food, as opposed to grilling, which is when the heat source is below the food.īutterfly Shrimp stuffed with Crab (South Branch Tavern & Grille, Chicago) When pastry is baked before adding a filling. This helps keep the meat moist and is especially useful when the meat is over heat for longer time periods, such as grilling a rack of ribs or roasting a turkey in the oven. This is French for “with juice”, and means that the food item will be served with its natural juices (often referring to beef).Ī cooking technique that involves brushing or coating meat in its juices or an accompanying sauce. Where a dish is sprinkled with grated cheese or breadcrumbs, and then browned.
The translation means “to amuse the mouth”.
This refers to small, bite-size concoctions of food, which the Chef can present to their guests before the regular courses of the meal begin. The literal translation from Italian is “at the tooth”, and refers to the perfect texture for cooking pasta, where the pasta still has a little firmness and ‘bite’ to it. Suggest additions in the comments and we will add them to this list. Our Chef Terminology glossary allows you to brush up on your chef and kitchen vocabulary, from cooking techniques to preparation and serving tips.
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