Terms: Jambalaya, Jardiniere, Julienne, Jus
Jambalaya is A Cajun and Creole dish that’s made up of rice, smoke sausage, cubed ham, aromatics, and pretty much any meat the cook likes or has available.
Archive for the 'terminology' Category
Terms: Bouillabaisse, Bouillon, Bouquet Garni, Braise, Bread
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.
Terms: Deep-fry, Deglaze, Degrease, Dice
Welcome back!To Deep-fry something is To cook it completely submerged in hot oil. When something is Deep-fried at the proper temperature it will absorb comparatively little oil and turn out surprisingly light. If the oil is too hot, foods will brown too quickly and stay raw in the middle. If the oil isn’t [...]
Boiling Secrets
I was going to do another one of the cooking terms posts but then I ran across something that made me decide that the term “Boil” deserved a bit broader treatment than as a one of many in a list of several items.
Terms: Beat, Béchamel, Beurre Blanc, Bisque
Here’s a few more items for the terminology notebook. I’ve actually heard three of these quite a bit though I’ve never encountered the term Beurre Blanc before.
