What does Mirepoix mean in cooking?

What does Mirepoix mean in cooking?

Definition of mirepoix : a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces.

What is full slip in cooking?

Full Slip. Describes melons picked ripe. with no portion of the stems attached. Fumet (faa may) A flavorful stock.

What is Abats in food?

ABATS- meat items such as offal’s, heads, liver, kidney etc.

What is the culinary term of asparagus?

Asparagus. Asparagus is the name of a vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. It has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties.

What does Paysanne mean in cooking?

Definition of paysanne : prepared (as with diced root vegetables) in country or simple style paysanne sauce potatoes paysanne.

What is a chop cut?

Chop: This is a general method for cutting food into bite-sized pieces (about 1/4-inch in size, or the thickness of a pencil). A large-bladed chef’s knife is helpful for chopping, dicing, and mincing When a recipe calls for finely chopped, aim for pieces about 1/8-inch in size (or half the thickness of a pencil).

What is the culinary term for cauliflower?

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd” (with a similar appearance to cheese curd).

What is stock cooking?

Stock or bouillon in French is the plain unclarified broth obtained from simmering meat and vegetables in water. It is used instead of plain water for cooking certain dishes, and for making soups and sauces.

What is a Cloute?

An onion cloute is an onion studded with cloves and a bay leaf, and although I’ve seen some recipes call the cloute optional- it is not. The onion cloute is essential as it is the only flavor added to the milk besides butter.

What is Cloute in food production?

CLOUTE-Studded, e.g. clove, bay leaf in an onion.

What part of asparagus is edible?

You can eat the whole spear except for the woody stem towards the bottom. Hold the asparagus spear on each end firmly. Gently bend the asparagus so that it bows out away from you. Keep bending until the asparagus snaps.

What is a classification of asparagus?

Asparagus officinalisAsparagus / Scientific name

What is hongroise a la?

Hongroise, à la Dish cooked in a cream sauce seasoned with paprika; the term is synonymous with à l’Autrichienne. Source for information on Hongroise, à la: A Dictionary of Food and Nutrition dictionary.

How to make sauce hongroise (Hungarian sauce)?

Sauce hongroise (Hungarian sauce), A derivative of Sauce velouté . Melt the butter in a pan and sauté the onions until soft. Add the paprika, salt, white wine and the bouquet garni and reduce by two thirds. Add the sauce velouté and simmer for 5 minutes. Remove the bouquet garni and blend or pass through a sieve .

How long does it take to cook hongroise sauce?

Sauce hongroise Cook time: 15 minutes Difficulty: Recipe author: JuliaBalbilla First published: 4th April 2013