• Last updated 1/21/12 by Nicko

This very thin "crepe" is common to the cuisines of North African countries (especially Tunisia). It is very thin--a cross between crepes and phyllo dough and has become very popular among chefs as a light dough ideal for wrapping a multitude of different baked or even deep fried items ( a much lighter alternative to the classical puff pastry.). The dough becomes very crispy as it bakes. read more

• Last updated 1/21/12 by Nicko

Heat resistant paper that is used in cooking and baking to line bakin pans, and cooking items en papillote. read more

• Last updated 1/21/12 by Nicko

There are 2 types of mousse. The first is made with a puree of raw ingredient, eggs and heavy cream which is made in such a way that when the mousse is cooked, it should be very light. This mousse can be consummed hot or cold. The second kind of mousse is made with a puree of cooked ingredient mixed with a cold sauce (i.e. Veloute), dissolved gelatin, and whipped heavy cream. This mousse is simply chilled to "set" the gelatin before serving. read more

• Last updated 1/21/12 by Nicko

This is not a variety of olive but rather a way of processing black, fully ripened olives in salt or oil so that they become very strongly flavored and assertively bitter. read more

• Last updated 1/21/12 by Nicko

The French word for aromatic or flavoring vegetables, used frequently when making stock, soups or sauces. A brown mirepoix (which will be browned in hot oil before being used) consists of 2 parts onion, 1 part carrot and 1 part celery (measured roughly by volume). A white mirepoix (generally added raw or lightly cooked in oil without browning) consists of 1 part onion and 1 part celery. read more

• Last updated 1/21/12 by Nicko

A citrus fruit that is not actually a lemon and which originated in China. Its flesh is darker and sweeter than conventional lemons--almost like a cross between an orange and a lemon. read more

• Last updated 1/21/12 by Nicko

Classically this sauce is simply a combination of browned butter, lemon juice, chopped parsley and seasoning. It is most often served with sauteed fish (often the sauce is made at the last minute in the same pan the fish was cooked in). read more

• Last updated 1/21/12 by Nicko

A stainless steel cutting tool that is generally used in commercial kitchens for slicing vegetables. read more

• Last updated 1/21/12 by Nicko

A small goat cheese from the French town of Chavignol. As it ages, it becomes increasingly strong. There are many cheeses that imitate the crottin de Chavignol which go by other names and which can sometimes be excellent. read more

• Last updated 1/21/12 by Nicko

A very thin "pancake" of French origin. Crepe batter is very thin and sauteed briefly in a very hot, lightly greased pan.   research paper read more