Grannel

[grannel]

Hi,

I am a 74 year-old culinary student taking classes at Glendale Community College in Glendale, California.

Our Chef instructor gave the class 90 cooking terms to look up and hand in next Thursday. One of those terms is "sec". Now I know that means dry in French and is mainly applied to wines and other liquors.

But I want to know how it also applies in the kitchen. Can anyone help me?

[Mezzaluna]

Grannel, first let me welcome you to Chef Talk. We hope you visit often and participate when you can. Your days must be busy with your culinary pursuits!

I'm going to move your post to a forum where it'll get better visibitlity and, hopefully, a reply you can use.

We'll look forward to seeing you here often.
Good luck!
Mezzaluna

[Someday]

You're right about "sec" meaning dry. The only culinary application that comes off the top of my head would be the term "au sec" which, to my recollection, means "almost dry" or "near dry." It would be if you were reducing something, say wine reduction for buerre blanc sauce, and the term "au sec" is applied to indicate that you boil away the wine until it is almost gone.

Hope that helps.

[castironchef]

Agreed.

And good luck in your studies!

[AllanMcPherson]

It could also mean "cooking in a dry medium" such as grilling.

--Allan