or Connect
ChefTalk.com › Cooking Terms

Help build the ChefTalk.com cooking dictionary by adding and defining a cooking term 

451 cooking term submissions by the ChefTalk.com community.


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

Foyot sauce

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

Charon sauce

Charon sauce   Definition: A hollandaise or bearnaise sauce that has been tinted with pink by using tomato puree. Can be served with fish, poultry or meat.                                                                       Read about some nice sauces:              soft shell crab                                                                                     read more


Docking   Definition: The process of making small holes in the surface of an item before baking such as pie crust or pizza.                          Some thoughts :  Bursting dough - How to prevent?                                                                                                A fork can be used as well. read more


Cooking Term   Definition:  Dégrassier:  To skim,  and / or to remove the fatty film that forms over soups, consommés and broths.                 read more

Diplomat sauce

Diplomat sauce   Definition: A Fish stock based veloute sauce , with cream brandy, lobster butter and truffles. Best served with fish or seafood.                                                                                         read more

Herbes de Maquis - Corsican

Cooking Term   Definition:  Herbes de Maquis in French translates to the Herbs of Maquis, which stems from Corsica´s diverse aromatic herbs which grow under the brush in their dense numerous forests. This blend of herbs include:   Basil, mint, rosemary, thyme, oregano and cayenne and are used in Corisca on shellfish and pastas.                 read more

Coral sauce

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

Creme Fleurette sauce

Creme Fleurette sauce   Definition: A Holladaise sauce with creme fraiche added.                                                                                                          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

ChefTalk.com › Cooking Terms