An Italian phrase meaning "to the tooth," used to describe pasta or other food that is cooked until it has a slight resistance when bitten into.
To spoon or brush food as it cooks with melted butter, meat drippings or liquid such as stock.
To plunge food (usually fruit or vegetables) into boiling water briefly, then into cold water to stop the cooking process.
A cooking method by which food (usually meat or vegetables) is browned and then cooked tightly covered in liquid at low heat for a lengthy period of time. The slow cooking develops flavor and tenderizes food.
A strong solution of salt and water used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added.
A mixture of finely diced vegetables used to flavor soups and sauces.
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown. Sugar can also be sprinkled on top of food and placed under a heat source until the sugar melts and caramelizes.
It refers to thin strips or shreds of vegetables or herbs.
A metal conical sieve with a fine mesh, used for straining.
After food (usually meat) has been sautéed, deglazing is done by adding a small amount of liquid to the pan and stirring to loosen the bits of food on the bottom of the pan. The liquid used is most often wine or stock.
A technique to gently combine a light, airy mixture (such as whipped egg white) with a heavier mixture (such as whipped cream or custard).
Food that has been cut into thin, matchstick strips.
A mixture of diced carrots, onions and celery used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meat or fish.
To cook food gently in liquid just below the boiling point.
To cook food quickly in a small amount of oil or other fat in a skillet or sauté pan.
To brown meat quickly over very high heat to seal in the meats juices.
A technique by which ingredients, particularly vegetables, Are cooked in a small amount of fat over low heat. The vegetables are covered with foil or parchment paper. With this method the vegetables soften without browning.