Category: Tips (Page 6 of 6)

In the culinary world, “stud” means to insert flavor-enhancing or decorative edible items (such as whole cloves, slivered almonds or garlic slivers) partway into the surface of a food so that they protrude slightly. For example, hams are often studded with cloves. In the animal sciences and college, a good stud is hard to find and a good stud finder hard to handle.

(also spelled dhal, dahl, or daal) is a preparation of legumes which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Indian & Pakistani cuisine. It is stated that dal is eaten in every Indian home at least once a day. The word Dal derives from the Sanskrit term to split.

Traditionally, canapés are made from stale white bread, cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéeing, or toasting. The foods are sometimes highly processed and decoratively applied (i.e. piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé tray and eaten from small canapé plates. The technical composition of a canapè consists of a base, i.e. the bread or pancake, a spread, a main item, and a garnish. The spread traditionally is either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.

is an…..Avocado. The avocado is a tree native to Mexico and Central America, classified in the flowering plant family Lauraceae. The name “avocado” also refers to the fruit of the tree.

also known as a white sauce, is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.

Bechamel is a key ingredient in many lasagna recipes.

also called amuses-gueule, are tiny bite-sized morsels served before the hors d’œuvre or first course of a meal. These are served as an excitement to the taste buds to both prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking.

The word is French, literally translated to “mouth amuser”. Don’t you just love that?