MetroKitchen Cooking Terms Glossary #3 G thru N
Ganache – a rich blend of chocolate and heavy cream and flavorings (if you desire). Also used as a pastry or candy filling or frosting.
Hollandaise – an emulsified sauce, leading sauce or mother sauce, made of butter, egg yolks and, most frequently, lemon juice.
Induction Cooking – a cooking method that uses a special coil placed below the stovetop surface in combination with specifically designed cookware to generate heat rapidly with an alternating magnetic field. Induction cookware requires induction compatible cookware:
Jus lié – also known as fond lié, a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces.
Larding – inserting thin slices of fat, such as bacon or pork belly or fatback, into low fat meats in order to add moisture.
Leading Sauces or Mother Sauces – the foundation for the entire classic repertoire of hot sauces. The five leading sauces (béchamel, velouté, espagnole, tomato, and hollandaise) are distinguished by the liquids and thickeners used to make them. They can be seasoned and garnished to create a wide variety of small or compound sauces.
Liaison – a mixture of egg yolks and heavy cream used to thicken and enrich sauces.
Marinate – to soak a food in a seasoned liquid in order to tenderize the food and add flavor to it.
Mirepoix – a mixture of coarsely chopped onion, carrot, and celery used to flavor stocks, stews, and other foods; generally a mixture of 50% onion, 25% carrot, and 25% celery, by weight, is used.
Mis en place – refers to the preparation and assembly of all necessary ingredients and equipment.
Nappe – 1) the consistency of a liquid, usually a sauce, that will coat the back of a spoon. 2) to coat a food with a sauce.
Next week check out cooking terms that begin with the letters from P through R. Please…. Keep us posted on your ideas to expand this useful glossary!! Thanks.