Americano
An Americano is a single or double shot of espresso with hot water added to it. The hot water dilutes the strength of the espresso
An Americano is a single or double shot of espresso with hot water added to it. The hot water dilutes the strength of the espresso
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
A cappuccino is a single shot of espresso with textured milk. The ratio is 1/3 espresso, 1/3 steamed milk, and 1/3 foamed milk. The milk
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
Deglazing is a cooking method that involves adding liquid (e.g. wine or stock) to a hot pan to remove browned food residue (fond) from the
Espresso is a drink of Italian origin, and it is created by forcing hot water under pressure through finely ground coffee beans. It is more
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
Fond is the brown bits that stick to the bottom of your pan when you are cooking. You can easily create a pan sauce by adding liquid (e.g. wine or stock) to your pan at the end of cooking, scraping up the fond, and reducing it into a sauce–a technique known as deglazing.
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
Kneading is a step in bread and pasta making where dough ingredients (flour and water) are mixed in order to strengthen the end product. Kneading
A latté is a single shot of espresso with textured milk. The ratio is 1/6 espresso, 4/6 steamed milk, 1/6 foamed milk.
An espresso drink that can be served either short or long. Of all the drinks made from milk and espresso, the macchiato has the highest
Mincing is a knife technique where ingredients are cut into fine uniform pieces. Mincing can be accomplished with a chef’s knife and is a finer
A mixture of diced vegetables (usually two parts onions, one part carrots, and one part celery). This mixture is sautéed over medium-low heat in order
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
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
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
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
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
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.
Umami is one of the five basic tastes (along with sweetness, sourness, bitterness, and saltiness). It’s often described as being “savoury” or “mouth-watering”. The taste is activated by glutamate taste receptors in the mouth.
Zest is the outer colorful peel of a citrus fruit. It can be removed with a Microplane grater, pairing knife, or vegetable peeler, and it
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