Emulsion, Emulsify, Emulsified
A mixture of two or more liquids, of which one is a fat or oil [...]
Julienne (zhoo lee yen)
To cut fruit, vegetables or meats into very thin strips. Popular in stir fry dishes, [...]
Pilaf (pee-laf)
Rice cooked with a flavored broth, with onions and sometimes celery. Can contain diced meat [...]
Bench(ing), To-Bench
Placing a pasta or yeast dough on a work table, to knead, roll, cut and [...]
Chicken Base, Beef Base, etc.
Meat bases, beef, chicken, ham are a concentrated form of the desired flavor. They are [...]
Stew or To Stew
To cook meats and vegetables in a flavored liquid, over a long period of time. [...]
“Rest or Let stand”
This is not talking about that guest that you don’t offer a seat to. Rest [...]
