Glossary

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  • Braising
    A cooking technique that involves using both dry heat and wet heat. Usually this is done by first quickly searing food at a high temperature and then simmering the food in a liquid for a longer duration.
  • Emulsifier
    A substance used to aid in keeping two non-mixable substances even dispersed in small particles. An example would be oil and water. Without an emulsifier these two substances would immediately separate and form two layers. With an emulsifier, they will stay mixed together. A common emulsifier(...)
  • Maillard reaction
    A chemical process that happens to proteins between 284 and 329 °F (140 and 165 °C). The Maillard reaction is the process responsible for the desirable flavor that comes when searing meats.
  • Sous-vide
    Refers to the process of cooking food in a precisely temperature-controlled water bath. This is often done by first sealing your food in a vacuum seal bag before dropping it in the water bath. Literally translated from French, it means "under vacuum."
  • Sucs
    The caramelized, brown bits that form on the bottom of a pan when cooking. Sucs have an intense flavor, making them excellent for forming a sauce or base in a process called "deglazing."
  • Umami
    A savory taste. Umami is one of the five basic tastes along with sweet, sour, salty, and bitter.