I've always been partial to "brown bits" and chiffonade. How about you?
Caramelize.Montee au beurre.
Devil's food and zest!
"zest"...probably one of my least favorite...why not just "grated lemon peel"?
Because when you twist a well-carved piece of zest, you can watch the essential oils burst from it and fill the air and the food with citrus essence.
Because the whole peel is the "peel" and the zest is just the zest? There are culinary uses for the whole peel, after all - marmalade being the most important. And "grated lemon peel" is a lot more cumbersome than "zest."
And, it takes fewer characters to type, "zest," than "grated lemon peel... "
mouth feelal dentejulienne
Agreed, but for different reasons.
mise en place
I second mise en place.
Definitely mise en place. It's a good word to say when you're trying to sound fluent. You just repeat it a few times.
Mise en place for moi too! And, SI I'm sure your familiar w/ the Italian ones, also -
-Mangia-86 _______-pomme de terre-pasta fazool
Tony Bourdain - "don't F*&* with my mise!"
mirepoix (we made up a word for a recent mirepoix I made using lots of leeks: mirepoireau)
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