Tinfoil Chef

Here’s a few more terms. Every time I go looking around for more of them to post, I run into things that I’ve heard before but never actually knew what they meant. One good example of that is Filé, which I remember hearing Justin Wilson talk about on his show a lot. And only recently did I finally find out what a Flan is. I seem to remember about a year or so ago, the word “Flan” was showing up all over the place.

Fettuccine is pasta that’s cut into 1/4 inch wide ribbon noodles.

Filé is Ground sassafras leaves. It’s used in Southern gumbo recipes to give them part of their distinct flavor.

Fines Herbes is a mixture of chervil, chives, parsley, and tarragon.

A very important flavoring in Thai cuisine is Fish sauce. it’s a Clear, amber colored liquid which is drained from salted, fermented fish.

To Flambé something is to ignite a sauce or other liquid so that it flames. In most cases, Flambéing serves no real function other than to look spectacular and impress your guests. It’s important to remember that it is impossible to flambé a cold dish by sprinkling it with spirits (alcohol of some kind, often Brandy) and trying to light it. The flammable fumes are only released when hot. Of course, you should also use caution when Flambéing and never attempt to pour or serve something that’s flaming.

A Flan is a liquid or semi liquid mixture which is bound together with whole eggs, egg whites, or egg yolks. It’s gently baked in a mold or pastry shell.

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