December 6, 2012 by Diniquette
Here are some terms that you will see/hear about while dining, (or watching Top Chef)………
*Amuse-Bouche: means “to amuse the mouth”, usually a little bite sent out by the chef prior to apps
*Fines herbes: pronounced: (FEEN), a blend of herbs traditionally used in french cooking. Never a set blend, but usually contains: Tarragon, Chive, Chervil and Parsley
*Lardons: (my personal favorite on a frisee salad with a poached egg…..but I digress). This is Pork Fat and it’s heaven.
*Mirepoix: anyone who has ever seen Emeril Lagasse on TV knows what this is: It is Carrots, Celery and Onion…the aromatics that usually start a stock, sauce, etc.
*Offal: this is a big buzz word as of late, it means: Organ Meat.
*Confit: this is a technique for cooking and preserving meat in its own fat.
I hope you find this helpful.
Thanks for reading.