CULINARY GLOSSARY

Beurre manié is a paste of equal parts raw butter and flour for quickly thickening sauces at the end.

Clarification is the process of removing cloudiness from a broth to obtain a perfectly clear consommé.

Decanting is the careful pouring of a liquid off its sediment; in cooking and winemaking it separates the clear part from the dregs.

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

Fond is the browned bits stuck to the bottom of the pan after searing; an aromatic base for sauces.

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

A slurry is a mixture of starch or flour with cold liquid, used to quickly thicken sauces and soups at the end of cooking.

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