Blanched: to Cook in simmering water until Al Dente (Tender to the tooth) Cool and reserve.
Brunoise: 1/8 inch dice
China Cap: Cone shaped stainless steel strainer, with larger holes than a chinois, the product that passes through will be much coarser than a chinois.
Chinois: Fine Mesh Sieve – usually cone shaped stainless steel strainer with very very fine mesh. Used mostly for soups, stocks, sauces to create a very fine, smooth and delicate consistency.
Deglaze: The Act of, adding liquid (Wine, water or Stock) to a previously seared in hot pan, the liquid added allows all of the caramelization from the previously seared items, “Bits stuck to the bottom” (“Fond”) to release from the pan. At this point, a sauce is usually made
Emulsion: when two liquids that normally cannot be combined smoothly…. A classic example; Oil and Water. Emulsifying is done slowly and sometimes Drop by Drop adding one ingredient to another while at the same time mixing rapidly. When emulsified properly the mixture should be thick and satiny in texture. (Examples of emulsions = Mayonnaise, Hollandaise)
Marinade: to infuse flavors into Protein of choice, 1-12 hours prior to cooking
Mire Poix: Food Items cut to preferred size and quantity, reserved in separation.
Mirin: Sweet cooking Rice Wine. Like Sake, however with a lower alcohol percentage and a higher sugar content
Sauté: Heat oil to Medium heat, adding Mire Poix, to release flavors and season the oil while slowly cooking the Items
Vegetable Devein: to Remove tough fibers from end of Sugar snap down the vein of the inside curve of vegetable. Simply, snap tip then pull downward towards inner curve to remove tough fibers.