A glossary of culinary terms providing cooking definitions for easy reference!


Sautéing is a cooking method where one quickly cooks food in a small amount of oil or fat in a pan over medium to high heat. The oil or fat choosen should have a high enough smoke point to avoid burning (peanut oil is an excellent choice, while non-clarified butter would be a poor choice). …

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Sous Vide

Sous vide is French for “under vacuum”.  It is a method of cooking that involves sealing food in a plastic bag and submerging the sealed food in a temperature controlled water bath. This method allows food to be evenly cooked to precise temperature targets. In order to get started, you will need an immersion circulator …

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