Mise en place: French for “everything in place
Saute: To cook over high heat, quickly w/ small amount of fat
Bouquet garni: Bay leaf, sprig of thyme, parsley, peppercorns enclosed in a leek. Used to flavor dishes during cooking
Deglaze: To add a cold liquid into sauté pan. This remove cooked particles and adds flavor
Mirepoix: Onions, carrots, and celery used in preparing soups and stocks. Ratio is 50% onion, 25% carrots, and 25% celery
Stock: A flavoreful liquid made by simmering bones, vegetables and seasonings.
Dice: Vegetables cut into cubes. there are 3 different sizes: large~ 3/4", medium~1/2” and small~ 1/4"
Roux: Equal parts of flour and fat. There is white, blonde and brown. color is developed through cooking. the darker the roux the less thickening power it has.
About Me
- Sun Kissed Cuisine
- Sunkissed Cuisine! Want to cook healthy and enjoy it? Most importantly you must have a desire to learn the technique and how to plan accordingly. Each recipe will include a grocery list followed by pictures and procedure. Most will not contain recipe amounts, unless it is crucial to the final product. This blog is designed to teach you how to cook and build your cooking skills while providing you with healthy, excellent meals! Be willing to give up fast food, sugar drinks, cooking from a box and controlling the amount of unnatural sugars and fats used.
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