Definition - Chiffonade
Posted May 2, 2007 – 4:04 pm in: Definitions, How To, ResourcesTo slice an herb or leaf vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.
1 Comment | Tags:Can You Cut the Cheese?
Posted December 29, 2006 – 12:05 pm in: Definitions, How To, Learning, TipsAmerican Cheese Styles
The types of cheeses produced in the Americas continue to grow and expand, fuelled by market demand and knowledge gained by cheesemakers. The numbers of new cheeses being offered, from speciality, artisanal, and farmstead cheesemakers, have dramatically increased over the last decade, resulting in literally hundreds of cheeses being available in supermarkets, speciality [...]
Interpreting the Menu
Posted June 7, 2006 – 12:15 pm in: Definitions, How To, TipsDoris Mathews was not amused when she called to complain about one of my reviews: the one where I praised the chef’s amuse-bouche and dissed his panna cotta. “Say what?” she exclaimed, explaining how she had pulled out her dictionary and — even then — had no idea what I was talking about.
Menu-speak. It’s a [...]
Non-Reactive Pan
Posted April 22, 2006 – 7:52 pm in: DefinitionsA nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
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