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Charmat Method (Metodo Italiano)

This is a method of making sparkling wines. It differs from Champagne method in that, the second fermentaion takes place in a pressurized tank (not individual bottles) with carbon dioxide. [more]

Méthode Champenoise (Champagne Method)

This is a method for making Champagnes and some sparkling wines. First Fermentation: Still wines are blended (Cuveé, from the French term: “cuve” for “vat”) for Champagne. … [more]

Cooking Temperatures for Beef

Cooking Temperatures for Beef: Rare: • 120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting … [more]

Cooking Temperatures for Lamb

Cooking Temperatures for Lamb: Rare: • 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting … [more]

Turkey (thawing frozen)

NEVER THAW AT ROOM TEMPERATURE! Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again …

Fold

Folding is a method whereby a light airy mixture such as whipped egg whites are combined with a heavier mixture such as chocolate custard in a gentle and delicate fashion. To fold properly, the … [more]

Tempering

The process of mixing in a small portion of a hot liquid to eggs, creams, or chocolates helps to avoid a drastic heat change that could otherwise cause eggs and creams to curdle and chocolate to form … [more]

Étuver

To cook or steam an item in its own juices; to sweat. [more]

Sweat

To cook in fat without browning. [more]

Stew

To simmer food in a small amount of liquid that is in turn, served with food as a sauce. [more]

Sear

To brown a food’s surface quickly at high temperature. [more]

Reduce or Reduction

To cook by simmering or boiling to decrease the quantity of liquid and concentrating flavor. [more]

Deglaze

Adding and swirling liquid in pan to loosen food particles that remain on pan. [more]

Deep-Fry

To cook food submerged in hot fat. [more]

Pan-Fry

To cook over moderate heat in a moderate amount of fat. [more]

Sauté

To cook quickly with high heat in a small amount of fat. [more]

Pan-Broil

An underneath cooking method using uncovered pan without fat. [more]

Griddle

An underneath cooking method on a solid cooking surface with small amounts of fat. [more]

Grill

An underneath cooking method on an open grid. [more]

Broil

To cook by means of radiant heat from above. [more]

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