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 [...]
I really should do more of these posts about terminology because honestly, I frequently learn as much as I’m sharing when I do them. Some of the terms I’ve heard actually sound more like parts you might be ordering to restore used Harleys to factory condition. Ok, maybe that’s a bit of an exaggeration but [...]
It’s been a while since I’ve posted any of these so here’s some more for food & kitchen terminology. Aioli is a garlic mayonnaise that’s considered a delicious accompaniment to grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish and shellfish. Cooking a la nage means to poach food, usually seafood, [...]
Albumen isn’t exactly a commonly used term that I’ve noticed, but it’s shown up once in a while in recipes written by cooks that I think are trying to make their recipes sound more exotic than they really are. Albumen is the white of an egg. Al dente is one of those terms that you [...]
Got some more for the food terminology section. A Shallot is actually a member of the onion family. They look kind of like large cloves of garlic. They’re used to infuse savory type dishes with a mild onion flavor. They should be kept refrigerated for up to 1 week to maintain maximum flavor. White chocolate, [...]
