Zed's Repertoire

My Personal Collection of Recipes

Glossary of cooking terms used throughout this site

All Purpose Flour:— Plain Flour

Arrowroot:– A white thickening agent used in cooked foods for a clear result.

Bain Marie:– A bain-marie (also known as a water bath) is a French term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.

Beurre Noisette
:- (French) literally, “hazelnut butter”, sometimes loosely translated as “brown butter”) is frequently used in French pastry production. It can also be used as a warm sauce to accompany a variety of savory foods such as winter vegetables, pasta, fish, omelettes, chicken, etc. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a characteristic warm, nutty flavor, and is particularly included in the batters for madeleines and financiers.
If beurre noisette is not mixed after preparation but separated in the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as ghee in South Asia and samna in the Arabic countries.

Bi-Carbonate of Soda:- Baking Soda

Blind Bake
:- Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.

Bouquet Garni:- The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.

Bouillabaisse:- A rich, spicy stew or soup made with various kinds of fish and seafood, originally from Provence, France.

Caul or Caul Fat:- Caul fat is the fatty membrane which surrounds internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is also often used as a natural sausage casing and to encase pâté. Pig Caul is the most common.

Cointreau:- Cointreau (pronounced [kwan’-tro]) is a brand of triple sec liqueur, and is produced in Saint-Barthélemy-d’Anjou, a suburb of Angers, France. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphaël, Haiti.
In addition to being imbibed as an apéritif, Cointreau is sometimes used as a digestif. Cointreau is considered to be either a premium brand triple sec or a unique category of liqueur. With a 40% alcohol content, Cointreau is strong for a triple sec which usually has an alcohol content around 23%.

Copha:- Copha, a registered trademark of Peerless, is a form of vegetable fat shortening made from hydrogenated coconut oil. It is 100% fat, at least 98% of which is saturated. It also contains Soya Bean Lecithin. It is popular in Australia where it is used in many foods for children, such as chocolate crackles, made from Rice Bubbles, copha, and cocoa powder.
Copha is only produced in Australia, but there are many suppliers of hydrogenated coconut fat in various forms worldwide. It is a necessary ingredient in traditional Australian treats such as Chocolate Crackles and White Christmas, and a “chocolate coating” on baked goods that amounts to a rather waxy form of compound chocolate. A dramatic decline in the price of chocolate over the decades is likely to be a significant contribution to the declining popularity of copha-based confectionery.
In New Zealand, it is marketed as Kremelta. In the United States and Europe it is not easily available. Known in Europe as coconut fat, it is available either in its pure form, or in solid form with Lecithin added as an emulsifier.

Cornflour: Corn starch

Crème Chantilly:- Whipped cream which has been slightly sweetened with icing sugar and flavored with vanilla essence.

Dariole:- Dariole is a French term meaning a small, cylindrical mold. It also refers to the dessert that is baked in the mold. Classically, the dessert is made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown. Today there are also savory darioles, usually made with vegetable custards.

Demi Glace:- A rich, glossy brown sauce from beef or veal bones, simmered for approx. 8 hours, which the liquid has been partly evaporated, typically flavored with wine and served with meat. It is often used as the basis for many other sauces.

Ganache:- A chocolate sauce made from 2 parts chocolate and 1 part cream. Bring the cream to the boil remove from heat and add grated chocolate and stir until all chocolate is dissolved.

Macerate:- Soften or become softened by soaking in a liquid. Similar to marinating, but only pertains to fruit.

Manie Butter:- A room temperature mixture of plain flour and butter that has been slightly cooked to remove some of the flour taste. It is used for thickening sauces, casseroles and gravy.

Pig's Caul:- Caul fat, also known as lace fat, omentum, crépine, crépinette, or fat netting, is the thin membrane which surrounds the stomach internal organs of the pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. It serves at a great casing to wrap meat products in.

Plain Flour:- All Purpose Flour

Proving:- To allow a bread dough or any other yeast dough to double in size while the yeast activates.

Ramekin:- A ramekin or ramequin is a small glazed ceramic serving bowl used for the preparation and serving of various food dishes. Traditionally circular with a fluted exterior, ramekins can also be found in novelty shapes, such as flower or heart shaped. Ramekins are built to withstand high temperatures, as they are frequently used in ovens, or in the case of crème brûlée, exposed to the flare of a cooking torch.

Roux:- A roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made equal parts of flour and fat by weight.

Sabayon:- A warm emulsion sauce made from egg yolks and liquid, usually wine.

Shizzle:- The most awesomest taste in the world, a taste to die for, out of this world!

Spring Form or Springform:- A springform pan is a two-piece baking pan where the sides and bottom can be removed. The pan pieces are snapped together while baking, and easily removed once the dessert is completed. It is designed to literally “spring” away from a cake after baking so as not to damage it. They are available in a number of sizes, shapes and metals. Round 9″ and 10″ anodized aluminum or heavy-gauge steel are the most common forms. They can come in many variations, heart or star-shaped being the least common. This pan is mainly used for cakes, tortes and frozen desserts. This is a popular choice when making cheesecakes as they can easily collapse.

Tempering:– Tempering is a method of heating and cooling chocolate in order to prepare it for use in coating or dipping. Good tempering gives your chocolate a smooth and glossy finish. Properly tempered chocolate will have a crisp snap to it and won’t melt on your fingers or in your hands as easily as poorly tempered chocolate. Properly tempered chocolate is also ideal for molded candies because the candies will release out of the molds more readily and have more of a chance to retain a glossy finish.

Timbale:- A kind of shallow round mold that is higher than it is round, often made of ceramic, aluminum, or heat resistant plastic with sloping sides.

Veloute:- A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century. (French chef Auguste Escoffier would later classify tomato, mayonnaise, and hollandaise as mother sauces.) The term is from the French adjectival form of velour meaning velvet.