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|  | |  | |  |  Consists of placing a container (pan, bowl, soufflé dish, etc) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on the hob. This technique is designed to cook delicate dishes such as custards, sauces and savoury mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
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| | | | |  | The process of plunging ingredients - usually vegetables and fruit - into boiling water briefly, then draining and refreshing them in cold water in order to stop the cooking process.
Blanching is used to firm the flesh, to parcook ingredients, to loosen skins (as with peaches, tomatoes, almonds and garlic) and to increase the colour and flavour of an ingredient. |
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| | | | |  | A one-pot seafood dish originating from Provence and made up of fresh fish which stew in a rich vegetable, wine, garlic and saffron broth. It is traditionally served poured over thick slices of fresh white bread. You can try a similar version using the recipe below. |
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| | | | |  | Take some softened butter and cut it into cubes. Push the butter into a deep bowl and add the sugar. Put an electric whisk on the lowest setting and break the butter up into the sugar.
Increase the whisk's speed and mix for about 1 minute until you have a light and creamy mixture. If the butter breaks down during softening or creaming, place the butter, or the butter and sugar mixture, into the fridge for 5 to 15 minutes, then start creaming again. |
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| | | | |  | After pan-frying or sautèing, a simple yet delicious sauce can be made in the pan by deglazing. It can also be used to make gravy after roasting meats.
Add liquid (wine, stock, verjuice or water) to a hot frying pan or baking dish after transferring the main piece of meat to the oven or to be rested. Scrape and stir the browned bits from the pan over a moderate-high heat to melt all cooking residues into the liquid. This method will produce a simple sauce, or the deglazed liquid can then be added to a larger pot with other ingredients to add a rich flavour to the dish. |
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| | | | |  | Boneless or nearly boneless piece of fish cut lengthways from the sides of the fish - and also a verb 'to fillet'. May or may not be skinned.
To fillet a fish remove the head and, using a thin, flexible knife, work firmly from the tail, holding the knife parallel to the backbone. Remove the fillet, then turn the fish over and repeat the process. |
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| | | | |  | A technique used to gently combine a light, airy ingredient (such as beaten egg whites) with a heavier one (such as whipped cream or cake mix).
The lighter mixture is poured on top of the heavier one in a large bowl. Starting at the back of the bowl, a wooden spoon is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side. The bowl should be rotated slightly with each series of strokes. This down-across-up-and-over motion gently combines the ingredients them in the process to create a light, fluffy consistency. |
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| | | | |  | To cut vegetables into matchsticks-shaped pieces for use mainly as a garnish.
To julienne, vegetables should be peeled and cut across into pieces about 5cm long. If necessary, curved sides should be cut off so that the vegetable has straight edges. Lay each piece of vegetable flat and cut it lengthways into slices 3mm thick or less, guiding the side of the knife with your knuckles. Stack the vegetable slices and cut them lengthways into strips about 3mm thick or less. |
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| | | | |  | To soak meat, fish or vegetables in a liquid mixture called a marinade, usually consisting of a combination of oil, wine, herbs or garlic. Food is marinated so that it may absorb the flavours of the marinade, or, in the case of tough meat, to tenderise it.
Ingredients should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is macerate. |
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| | | | |  | A French term used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, when sautéed the food is turned only once in the pan in order to cook both sides. |
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| | | | |  | To cook food, generally vegetables, over a low heat, using a small amount of fat (butter is often used, or a half-half mix of butter and olive oil). This method softens, draws out any natural juices, and helps develop flavour. |
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