Recipes, cooking lessons, tips, tricks, food blog, and more.
To parboil or scald an ingredient, usualy in boiling water, sometimes in steam or oil to soften it, whiten it or remove its skin.
Mirepoix is a mix of onions, carrots and celery, usualy in the ratio 2:1:1.
See Reduce
To evaporate a liquid by boiling it on fairly high heat.
To cook over low heat with a little oil or butter until the ingredient, usualy vegetables, is soft and transluscent.
To pour a liquid, generaly wine, alcohol or vinegar, in a pan where meat or sometimes vegetables have been cooking.
To set aside, generally covered, generally in the refrigerator, for later use.
But when the time comes that a man has had his dinner, then the true man comes to the surface. Mark Twain