Menu Terms Decoded

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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.

K

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