Tinfoil Chef

I’ve gone and managed to be so occupied with other projects that I haven’t done anything here in a week. It’s also been quite a while since I did one of those posts that talk about cooking terminology so I thought I’d kill two birds with one stone and get back into some terminology.

Bouillabaisse, with it’s fancy French sounding name isn’t nearly as ultra fancy as it sounds since it’s really a Mediterranean seafood soup.

Bouillon is French for broth. Specifically the liquid that results from simmering meats, vegetables, and aromatic herbs and spices in water until all the nutritional value of the meat is cooked out into the water and the broth jells whenit cools.

Bouquet Garni Is one that I haven’t heard before. It’s A bundle of parsley stems, dried thyme, and a large bay leaf, tied together and left to float freely in broth, stock, or sauce.

To Braise something (usually meat) is to cook it in a small amount of liquid (This is also called stewing or pot roasting). Unlike poaching in which the food is submerged in simmering liquid, braised dishes use a smaller amount of liquid. Usually, the reason for braising is to concentrate the food’s flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised.

To Bread something is to coat things that are going to be sauteed or deep fried with flour or a breadcrumb mixture to create a crust.

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