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Vandyke Definition: Is the verb to describe the process of cutting zig-zag patterns around the circumference of a lemon or other fruit ( orange, kiwi, lime, tomato, melons ) to create a decorative garnish. read more
Diplomat sauce Definition: A Fish stock based veloute sauce , with cream brandy, lobster butter and truffles. Best served with fish or seafood. read more
Flambe Definition: Flambe is a cooking procedure in which alcohol is added to a hot pan or dish to create a burst of flames. The word means "flamed" in French. the aim is to enhance the flavour and for culinary showmanship. when flaming a sweet dish the spirit must be warmed, specially for items such as Baked Alaska or flambe a whole stuffed (or just spicked with vanilla pods) roasted Pineapple. a small table fitted with one or two burners are used for flambe at the table for items such as Crepes, or... read more
Pieces of raw or nearly-raw fish or other seafood served most often in Japanese restaurants, usually presented in an artistic fashion and using only the highest quality fish. Common Misconceptions Thickness: Most sashimi should not be sliced paper-thin, but rather thick enough that the individual type and cut of fish manifests its own distinctive texture. Second-rate or previously-frozen fish is often sliced very thin to disguise an inferior texture. Raw: Not all sashimi is served raw. In particular, a number of fish are generally lightly... read more
Foyot Sauce Definition: A variation on the Bearnaise sauce made by adding glace de viande. This sauce is usually served with meat but can be used for other plating. (a.k.a. Valois sauce) Sauce Foyot and other thoughts : Glace de veau Viande, Espagnole,... read more
Cooking Term Definition: Zephyr: (Zéphyre) (the name mean literally “a light Wind”) the name is given to various savoury and sweet dishes, served Hot or Cold. Characterized by a light and frothy consistency. It is often a soufflé. The name is also given to quenelles, mousses, or small savoury puddings made in darriole moulds. Consisting of pounded lean veal, chicken meat or fish mixed with butter, egg yolks and either fresh ceam or stiffly whisked egg whites. In the west indies Zephyres are balls of vanilla and rum Ice cream... read more
Coral sauce Definition: A sauce which is coral in color and is used for seafood/fish dishes. Sauce is composed of heads and shells of prawns, lemon grass, garlic, sambal oelek, chicken stock, fish sauce, salt to taste. Recipes vary. Oh the talk on : seafood Served here with... read more
