Techniques and Terms

Techniques

Brunoise - small dice, 1/2 inch; items are first julinned, then cut crosswise

Chiffonade - thin strips of shreds of leafy vegetablesor herbs

Concasse - tomatoes that have been peeled, seeded and chopped

Emulsify - to slowly add one ingredient to another while at the same time mixing rapidly

Flambé - to sprinkle food with liqour and ignite to enhance the flavor. Caution: never pour liquor directly from the bottle into the hot pan.

Fond - the concentrated juices, drippings and bits of food left in pans after roasting or sauteing; it is used to flavor sauces made directly inthe pans in which the foods were cooked

French - to cut the meat away from the end of a rib or chop so that part of the bone is exposed

Julienne - to cut into 1/8-inch matchsticks

Milk Corn - to scrape cob to relase the milk after removing kernels

Roast pepper - rub pepper with olive oil. Roast over an open flame, charring on all sides. Place in a bowl; cover and let stand for 5-10 mintues. Peel skin.

Sweat - to cook in a small amount of fat over low heat until translucent

Terms

Mandoline - slicing device of stainless steel with carbon-steel blades

Mirliton or Chayote - resembles a large pale green pear, found in most Hispanic or Asian markets

Ramp - wild onion that resembles a scallion with broad leaves, also known as a wild leek, found at farmers markets in the spring

Silpat - nonstick silicone liner for baking pans, www.surlatable.com