Arroser is a French verb meaning “to baste”. It is a finishing technique involving the spooning of melted butter or fat over a piece of protein in the last 1-2 minutes of cooking. Often times, an herb is added to the butter/fat (e.g. thyme) in order to incorporate aromatics into the food.
The process of making brown butter In French, the term ‘beurre noisette’ loosely translates to ‘brown butter’ (literally, it’s hazelnut butter). It is unsalted butter that has been gently heated until the milk solids separate from the butterfat, and the milk solids reach a hazelnut colour. This browning enriches the butter with a nutty flavour.
Caramelization is the browning of sugar to affect its flavour and appearance. Caramelization isn’t limited to granulated sugar. You can caramelize foods that have naturally high concentrations of carbohydrates (sugar), such as carrots and onions. Below is a table of different carbohydrates and their initial caramelization temperature. Foods typically contain different types of carbohydrates and
What’s the difference between flavor and taste? Flavor is a combination of taste and other senses (primarily, but not limited to, smell/aroma) that’s responsible for the pleasure we get out of eating. Taste is divided into five categories: saltiness, sweetness, sourness, bitterness, and umami. When it comes to aromas, five categories aren’t enough, as aromas
Induction cooking technology differs from traditional cooking methods because it uses the direct induction heating of the cooking pan instead of radiation, convection, or thermal conduction. Induction accomplishes this through a magnetic field that directly heats up the pot and not the cooktop itself. Since the cooktop doesn’t heat up, it is much safer than
Poaching is a cooking method where you cover your food in moderately hot liquid (160–180 °F). Poaching liquids include water, milk, wine, and broth. technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray. Examples of commonly poached food include chicken, fish, and eggs.
A ristretto is an extremely short espresso. When pulling the shot, the same amount of coffee beans are used as a normal shot; however, they are ground more finely. Due to the finer grind, less water makes it’s way through the coffee grounds. The result is a more concentrated shot of espresso with a more
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).
Lots of recipes ask you to simmer your food, but what exactly is a simmer? You can think of simmering as being between a boil (212°F) and a poach (160-180°F). During a simmer, the surface of the liquid should only be disrupted by small bubbles. Simmers are often use to cook vegetables, stews, soups, and
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
Spatchcocking is the removal of the backbone of poultry in order to open it up and allow it to lay flat for more even cooking. This is a useful technique for frying and grilling poultry. To spatchcock a chicken, simply take a pair of kitchen shears and cut out the backbone. Then flip the chicken,