Entries related to Cheffy Terms:
| Brunoise - A brunoise : finely diced vegetables More... | Ceviche - French dish of (usually) fish marinaded raw in an acidic liquid, or alcohol, which chemically 'cooks' the fish | |
| Chiffonade - A method of finely slicing herbs by rolling the leaves into tight cylinders before chopping | Court Bouillon - A stock used in classical French cooking to add flavour when poaching fish or seafood | |
| Deglaze - To use a liquid such as wine to remove cooked-on meat and juices from a pan, to provide the base of a sauce | Duxelles - Chopped mushrooms and onion cooked in butter and thyme, used as a garnish or stuffing | |
| Infuse - To flavour a liquid by soaking an ingredient in it, such as saffron in milk | Jus - Jus usually refers to a sauce made from the cooking juices of meat More... | |
| Mirepoix - A mirepoix is a mix of chopped vegetables More... | Parboil - Term meaning to cook in boiling water until only partly cooked through, often applied to potatoes | |
| Picata - In Spanish cooking, a picata selection of ingredients ground down to make a sauce thickener More... | Quenelle - A quenelle is a French dish of minced meat or fish formed into an oval shape between two spoons, and poached in stock. Also used to describe other foods such as ice cream formed into the same shape |
