Here are some common technical concepts in the kitchen field. Surely many of you know them but from Gastronomic Information we wanted to refresh:
Whiten:
- Quickly dip foods, such as vegetables or fruits, into boiling water and then into ice water to stop cooking. This process helps maintain color and texture.
Reduction:
- Cook a liquid, such as a broth or sauce, over low heat to evaporate some of the water, thus concentrating the flavors.
Stir-fry:
- Quickly cook foods in a small amount of fat over medium-high heat. It is commonly used for browning and enhancing flavors.
Caramelize:
- Cook sugar until it melts and turns caramel colored. It also refers to the process of browning the natural sugars in foods, such as onions, to enhance flavor.
Emulsify:
- Mixing two liquids that normally do not combine easily, such as oil and vinegar, to create a stable mixture.
Poach:
- Gently cooking foods, usually proteins such as fish or eggs, in liquid over low heat and without boiling.
Juliana:
- Cut foods, especially vegetables, into long, thin strips.
mirepoix:
- A mixture of finely chopped onion, carrot and celery, used as an aromatic base in many culinary preparations.
Braise:
- Slowly cooking foods, usually meats, in a liquid over low heat and closed heat, resulting in a tender texture.
Reduction to Feu:
- Cooking a liquid, usually a broth, until it is reduced to a thicker, richer consistency.
Fillet:
- Cut meat or fish into thin slices.
Fermentation:
- A natural process in which microorganisms break down carbohydrates in foods such as bread, beer or yogurt, producing acids, gases or alcohol.
Deglaze:
- Pour liquid, such as wine or broth, into a hot pan after cooking meat to release flavors and juices stuck to the bottom.
Marinate:
- Dipping foods in a liquid mixture, often with herbs and spices, to add flavor and tenderize.
