• Last updated 1/7/12 by Nicko

    Description: To cook slowly in a small amount of fat so that the ingredient cooks through with little of no color.   read more

• Last updated 1/7/12 by Nicko

    Sections of citrus fruits that are completely devoid of membranes.   read more

• Last updated 1/21/12 by Nicko

Although originally dried in the sun with garlic, salt, olive oil, and spices many commercial varieties exist today. Typically plum tomatoes are first split in half and place on a rack. They are seasoned with salt, pepper, garlic and then drizzled with olive oil. After which they are place in an oven over night with only the pilot light on. After they have dried they can be stored in olive oil until use. If using a commercial variety not packed in oil then sundried tomatoes can be reconstituted with a little warm water.     read more

• Last updated 1/21/12 by Nicko

Believed to have originated in the Middle East the shallot is a member of the onion family. It's flavor is much lighter than a regular onion, and it has a mild sweetness to it. Shallots are often used in reductions for sauces to round out the flavors. Shallots come in several varieties: Grey shallots, Jersey shallots, Red shallots, and Simiane. The shallot is characterized by it's small oval shaped bulb.     read more

• Last updated 1/21/12 by Nicko

Oranges with a dark red flesh which sometimes can be spotty. Seville oranges have a distinctly tart flavor. They are excellent for use in savory dishes as they convey an orange flavor without all the sweetness of other oranges. read more

• Last updated 1/21/12 by Nicko

The browning(caramelizing) of a food surface at high heat. Little fat is used when searing. Searing brings out the flavor and creates a fond at the bottom of the pan which is used for making sauces. Searing does not cook the food item entirely it is only intended to brown the surface. read more

• Last updated 1/21/12 by Nicko

A small spherical shellfish that is covered with pointed spines. The bright orange roe that is found along the inside wall of the sea urchin is what is eaten. The roe has a strong ocean/iodine flavor coupled with a noticeable sweet and fatty quality. It is eaten raw or pureed into sauces. read more

• Last updated 1/21/12 by Nicko

Also called green onion. Characterized by a white stem with dark green shoots. Used often in Asian cooking. Has a mild onion flavor. Both the green shoot and the white bulb are used in cooking. read more

• Last updated 1/21/12 by Nicko

Sweet white wine that comes from the vineyards of Sauternes in the BORDEAUX region of France. The distince flavor of the Sauternes is produced by late picking of the grapes when they are overripe. read more

• Last updated 1/21/12 by Nicko

This piece of restaurant equipment resembles a broiler, but is placed above a stove. It heats from the top and is very hot. It is often used for rapid browning or gratin dishes. read more