CULINARY GLOSSARY

Au gratin is baking a dish until a ruddy, crisp crust of cheese or breadcrumbs forms on top.

Bain-marie (water bath) is the gentle heating of a product in a vessel set over or in hot water.

Caramelization is heating sugars until they break down, giving a golden-amber colour and deep flavour.

Deboning is the careful separation of bones from meat, poultry, or fish while keeping the flesh intact.

Emulsifying is combining two normally immiscible liquids (like oil and water) into a stable uniform mixture.

Fermentation is the technique of transforming foods with beneficial microorganisms, changing their flavour, texture, and benefit.

Glazing is coating a dish with a shiny glaze or syrup for flavour, sheen, and an appetising look.

Kneading is the mechanical working of dough to develop gluten, which gives bread its elasticity and structure.

Larding is inserting strips of fat into lean meat with a special needle to keep it moist.

Macerating is soaking fruit or berries in sugar or liquid to soften them and draw out an aromatic juice.

Open fire is the oldest cooking technique, lending dishes smoky notes and primal depth.

Parboiling is the partial boiling of a product that is then finished by another method.

Reduction is boiling down a liquid to evaporate water, concentrate flavour, and thicken a sauce.

Sweating (passeruvannia) is the light frying of vegetables over low heat in fat until soft, without browning.

Tempering is the controlled heating and cooling of chocolate for sheen, snap, and a stable structure.

Vacuum sealing is packing a product in an airtight wrapping with the air removed, for storage or sous vide.