10 cooking terms to know to become a pro cook
I bleach my vegetables before cutting them in brunoise, meanwhile I clarify my butter and I pocket my fish. You understood everything ? It's good ! You must love discovering new ones receipts, and carefully follow Masterchef with all the explanations. But for others, a small catch-up course is required!
whitewash
"Whitening" does not mean to paint in white vegetables or its fruits, but immerse them in boiling water for a few minutes before cooling them with cold water. The vegetables will retain their luster and color and fruits will peel more easily.
Refresh
"Refresh", you will understand, is pass a food that has just been cooked in cold water, to stop net cooking.
Brunoise, Mirepoix and Julienne
"Brunoise", "Mirepoix" and "Julienne" are three different ways to cut vegetables. The first will be in small dice, the second are dice of vegetables chopped on which were braised the meat and the third, are vegetables cut into thin sticks.
I clarify, I de-ice, I undo ...
"Clarifying" means foaming or filtering a liquid until it is clear. When clarifying butter, remove all the foam that forms. You can even add an egg white in the liquid to trap all the impurities.
When we de-ice, we dissolve the juices and juices left by meat in a saucepan or skillet still hot, adding a liquid while stirring. Either you add this liquid to the dish, or you use it as a base to make a sauce.
"Strip" very much like clarifying in the idea. Froth and grease should be removed from hot liquid. It is added a cold liquid, which makes up the fat, foam or skin that forms then.
Turn
"Turn" is used especially for artichokes. We say that we turn an artichoke to clear the leaves and get the bottom. To get there, rotate the artichoke against the blade of a knife until you reach the white flesh. Then remove, still turning the artichoke on the blade, the last traces of green before cutting the top leaves. Hay is removed once cooked.
Poach
Poach a pear, a fish it's just cooking slowly in a simmering liquid.
