The term al dente is Italian in origin, and literally translates “to the tooth.” When cooked to al dente, pasta should be firm to the bite. Overcooked pasta will ruin a dish.
A smooth, highly seasoned cream-based soup of French origin, classically based on a strained broth of shellfish. It may also be a creamy soup made from roasted and puréed fruits, vegetables, or mushrooms.
(From the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.
Chinese Soy Sauces – Dark, Thick, Light
Chinese soy sauces can be confusing! Even Chinese cooks may not agree on what the names of the sauces mean. As a pretty decent “guilo” (white person in Cantonese speaking areas) cook, “thick” soy sauce is the consistency of honey, and contains molasses. “Dark” soy sauce is aged, more complex, and just lightly thicker than “regular” or “light” soy sauce. It is common to use “thick” soy sauce in fried rice for color, or when a bit of sweetness and dark color are desired. “Light” soy sauce (not to be confused with less-sodium soy sauce) is great for marinades and seasoning.
Dal is a dried pulse (lentil, pea, or bean) which has been split. Most Americans are familiar with brown lentils. My husband emphatically states “they taste like dirt,” but that is not necessarily the case! Dal are nutritional powerhouses, high in protein, fiber, and iron, and a staple in Indian cooking. My favorite is chana dal – a split chick pea. I typically keep chana dal, toor dal, and masoor dal in my well-stocked pantry. A stew or soup made with any kind of pulses is known as dal.
In the culinary world, to “emulsify” is to combine 2 ingredients that normally will not combine (i.e. oil and vinegar). Some emulsions (like a vinaigrette) are temporary, and some are permanent (like mayonnaise). For more on emulsions click here.
The overall attributes of taste and aroma of a food. I do a lot of Asian flavors – ginger, garlic, salty (soy or fish sauce), sweet (mirin or brown sugar), heat (sriracha), and Mediterranean – garlic, olive oil, lemon, tomatoes, salty (olives, capers, anchovies).
A dry Japanese seasoning mix meant to be sprinkled on top of rice. A typical furikake mix contains dried and ground fish, chopped seaweed, sesame seeds, sugar, salt, and monosodium glutamate. The best ones contain katsuobushi (bonito) or okaka (bonito flakes). I keep commercially prepared furikake in my well-stocked pantry, but I prefer to make my own from this simple recipe to avoid the monosodium glutatmate and other processed ingredients.
Herbes de Provence
A classic blend of herbs used in the south of France may include rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram. Thyme and savory are included in most prepared mixes. It can be expensive, and possibly difficult to find, but you can make your own Herbes de Provence. To order online, Penzey’s Spices is a great resource.
When I talk about “method cooking,” I’m referring to a process rather than a recipe. So, I’m talking about a stir-fry, a braise, grilled veggies in a boiled grain salad, roasted vegetables, seared fish, a slow-cooked stew in a crock pot, etc.
Mirepoix – mire·poix
A sautéed mixture of diced vegetables (as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces. Origin: French, probably from Charles de Lévis, duc de Mirepoix†1757 French general, or one of his successors.
Mis En Place
A French culinary term that means “putting in place” or “everything in its place.” This is a key organizational tool, and one that makes your time in the kitchen more efficient and enjoyable.
A roux is fat and flour cooked together as a thickening agent in a sauce. It may be as simple as butter and flour as a thickener for a classic béchamel, or as complex as a chocolate brown roux used in a Cajun gumbo.
The temperature at which heated fat or oil starts to break down and burn, giving an unpleasant taste to the food. See Smoke Point of Oils for more information.
A cooking technique in which the temperature of a cold/room-temperature ingredient is slowly raised by adding small amounts of hot/boiling liquid. The hot liquid must be mixed in gradually to prevent the cool ingredient, for example eggs, from cooking further. The goal is to avoid cooking the cool ingredient by just dumping it in with the hot. Think slow and deliberate.