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Culinary Terms
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Culinary Terms
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Gastric :
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Mixture of sugar and white vinegar cooked until the caramel turns a golden brown.
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Haunch :
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Thighs of large pieces of game.
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Glace de viande :
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Stock of meat or poultry or game bird, reduced and used to add flavour to sauces.
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To glaze cakes :
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Coat a dessert with a layer of melted chocolate or chocolate glaze.
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To glaze :
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Cook food in water with sugar and butter either white (without coloration) or brown (with coloration).
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To brown meat :
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To colour the surface of a piece of meat by basting it with its cooking juice in a hot oven.
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To brown sabayons :
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To colour the surface of a sauce or a cream below the heat of a salamander (eg : fruit gratin).
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Egg wash :
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Mixture of beaten egg yolks and water.
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To glaze sauces :
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To caramelize meat juices in the bottom of its cooking dish.
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To glaze with egg wash :
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To brush a thin layer of to give a nice golden colour after cooking. The glaze is added at the last moment just before cooking.
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Gondola :
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Particular way to fold napkins to present a fish on the serving dish.
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Goujonnette :
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Narrow slice cut across sole fillets
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To grease :
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To brush a small layer of in a mould or on a pastry plate.
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To grill :
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To cook food (small pieces of meat, poultry, fish or vegetables) under a grill or a salamander, giving very strong heat above it.
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