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is a culinary knife cut in which the food item is cut into small blocks or dice.

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is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

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is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

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Rolling Boil - definition | Mother Would Know

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When water is at a rolling boil, it has bubbles all over (not just on the sides) and it is boiling vigorously. Water will come to a boil - and to a rolling boil - faster if you cover the pot. Water for cooking pasta should be at a rolling boil before the pasta is ...

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a rich white sauce made with milk infused with herbs and other flavorings.

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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, and several other variations.

You can also season it and serve it as-is. Or try making it with bacon or sausage fat for an amazing white gravy.

The reason for using fresh bay leaf as opposed to dried is that it allows you to attach the bay leaf to the onion using the cloves like thumbtacks. A dried bay leaf will tend to crack and crumble if you try this. This is not the end of the world, since you'll be straining the sauce anyway.

What's nice about thumb-tacking the cloves into the onion, though, is it makes them easier to retrieve. Again, you're straining the sauce anyway. But since a clove can crack a tooth, it's nice to confirm that the same number come out as went in.

It's traditional to use white pepper to season béchamel because some chefs prefer not to see specks of black pepper in a white sauce. But if you 1) can't find white pepper and/or 2) don't mind specks of black pepper in your béchamel, you can use black.

Finally, while clarified butter is ideal for making béchamel, béchamel is not nearly as fussy as hollandaise, so you can make it with ordinary unsalted butter. Just make sure you use a little bit more, because whole butter contains water, while clarified butter doesn't.

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Learn How to Make Béchamel Sauce, One of the 5 Mother Sauces

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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, and several other variations. You can also season it and serve it as-is.

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Begin whisking by vigorously swishing your whisk back and forth to break up the food.

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Vinaigrette may be the most useful sauce in any cook's repertoire, because in addition to dressing greens, it can be used as sauce for chicken, fish, and vegetables that have been grilled, poached, or steamed.

The ingredient list is short and method is simple. So what's the problem? Basic vinaigrette doesn't stay together. By the time you pour it over greens and get the salad to the table, this emulsified sauce has broken and you end up with overly vinegary and oily bites of salad.

This is where our recipe for a foolproof dressing that won't break comes in.

We tested three emulsifiers-mustard, egg yolk, and mayonnaise-to find out which would hold the dressing together longest. This online video shows our experiment at work.

Using separate stand mixers fitted with whisk attachments, we created three vinaigrettes: We added 1/4 cup of vinegar to the bowl of each mixer, then added 1 tablespoon of mustard to one mixer, cracked an egg yolk into the second, and used 1 tablespoon of mayo in the third. Then we drizzled 3/4 cup of oil into each mixer over the course of 30 seconds, with the mixers running at medium-high speed. Finally, we placed all blended samples on the counter and tracked their progress at 15-minute intervals. As a control, we also made one vinaigrette in a stand mixer with no emulsifier.

The egg yolk vinaigrette was still stable after more than three hours, making it the runaway winner for stability. The vinaigrette with mayonnaise showed signs of separation after 1 1/2 hours, while the one with mustard started to break apart after only 30 minutes. The control began separating immediately and was almost completely separated after the first 15-minute interval.

Egg yolks contain a high percentage of lecithin, one of a group of fatty compounds known as phospholipids that act as potent emulsifiers, keeping oil droplets suspended within vinegar. Mayonnaise is made in part from egg yolk and therefore contains phospholipids, but a much smaller amount, so dressing made with mayonnaise was stable for a shorter time. The emulsifying component in mustard is a complex polysaccharide that is less effective than the lecithin found in egg yolks and mayonnaise.

Despite its superior stability, tasters rejected the vinaigrette made with egg yolk as too eggy. We ended up using ½ teaspoon of mayonnaise to emulsify our dressing and adding ½ teaspoon of mustard for flavor.

Our vinaigrette works with nearly any type of greens but is especially well suited to mild, tender lettuces. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before assembling the salad. And the best part? Once you master this technique you can play around with various types of vinegars, oils, and seasonings to make dozens of different dressings.

1. Mince 1 shallot to yield 1 1/2 teaspoons.

2. Combine 1 tablespoon vinegar, shallot, 1/2 teaspoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt, and pepper to taste in small nonreactive bowl.

3. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

4. Place 3 tablespoons extra-virgin olive oil in small measuring cup so that it is easy to pour. (You can also use a small bowl.)

5. Whisking constantly, very slowly drizzle oil into vinegar mixture.

6. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream.

7. The vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
RECIPE FOR MEMBERS: Foolproof Vinaigrette
Now that you've seen how it's done, follow our recipe for a salad dressing whose components stick together. Choose high-end oil and vinegar and whisk them together with a little mayonnaise for a well-balanced vinaigrette recipe that won't separate.

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7 Simple Steps to a Foolproof Vinaigrette - Cook's Illustrated

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Vinaigrette may be the most useful sauce in any cook's repertoire, because in addition to dressing greens, it can be used as sauce for chicken, fish, and vegetables that have been grilled, poached, or steamed. The ingredient list is short and method is simple. So what's the problem?

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a mixture of fat (like butter and flour)used in making sauces.

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Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.

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is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

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How Does Par Baked Pizza Dough Work?

Some restaurant owners have heard of the convenience of par baked pizza dough, but are hesitant to use it because they don't know how it works. Are you supposed to bake this type of frozen pizza dough like any other kind? Do you defrost it first? Is it already baked?

Par-baked dough is dough that has been partially (hence the "par") baked, but is not completely cooked all the way through. This allows for dough that is cooked all the way through the interior, but does not have a golden brown crispy crust. By ordering par-baked dough from a pizza dough manufacturer, you not only eliminate the cost and hassle of making fresh dough; but you also get crust that bakes up super quick. Because it's already been partly cooked, this crust bakes up in just minutes, can be served right away, and you can start making more for even more hungry customers!

At DeIorios we pride ourselves on having the freshest bread and dough products you can find, and we carry many different kinds. From par-baked dough to rolls and gluten-free products, we've got it all so make sure you check us today!

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How Does Par Baked Pizza Dough Work? | DeIorios

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Some restaurant owners have heard of the convenience of par baked pizza dough, but are hesitant to use it because they don't know how it works. Are you supposed to bake this type of frozen pizza dough like any other kind? Do you defrost it...

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fried quickly in a little hot fat.

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How can you use a few basic ingredients to make dinner-fast? In a word: sauté. This versatile cooking technique can be used to create a wide variety of sensational dishes. Find out what one pan and a few items can do to transform meal preparation from time-consuming to simple.

The Everyd ay Gourmet: Rediscovering the Lost Art of Cooking
Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course.

In all of cookery, there are only four cooking techniques: dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking. Dry-heat cooking with fat embraces sautéing and stir-frying. The significance of using oil, or fat, instead of water in this technique is that oil allows the use of very high temperatures, which allow your food to brown very effectively. Browned food not only looks great, but it also has great flavor. Steak, chicken, and fish are tender proteins that respond well to dry-heat cooking with fat.

Which Foods Are Appropriate for Sautéing?

Because sautéing is a high-heat cooking technique, you have to be careful what you cook using this method. There's nothing about highheat that will make food become more tender, so anything that is already tender-such as a chicken breast, steak, or piece of fish-would be appropriate for sautéing. If you tried to sauté something that is tough, such as a beef shank, it would brown, but it would not become tender.

Browning Reactions

Browning is a high-heat cooking technique that reaches temperatures above 300 degrees. In those temperature ranges, some browning reactions take place. For example, caramelization, in which sugars begin to brown, happens at about 300 to 310 degrees. In addition, the Maillard reaction takes place between proteins and carbohydrates, and while it begins at about 250 degrees, it is in full form at above 300 degrees. The Maillard reaction not only offers the brown color that develops, but it also results in hundreds of flavor and aroma compounds. In general, browning translates into flavor

Sauté Tools

A sautoir is a type of sauté pan that has straight sides while a sauteuse is a type of sauté pan that has curved sides. The straight sides of a sautoir are great for creating a sauce with a lot of liquid while the curved sides of a sauteuse are great for flipping food in a pan because the curved sides help the food jump back on itself.

The process of making chicken marsala utilizes sautéing, which is a type of dry-heat cooking with fat. Start by seasoning both sides of some chicken breasts with a little bit of salt and pepper.

Make sure that you use a sauté pan that is on the larger side because if the pan is too small, then the chicken will not brown-instead, it will just simmer in its own liquid. Alternatively, if the pan is too large, then there will be portions of the pan that will not have food, and because there is nothing to absorb the excess heat, the oil is going to burn in those areas where there is no food. Because sautéing is a high-heat technique, you want to begin with plenty of heat in the thermal mass of the pan. Therefore, start with the burner of the stove turned up all the way. Then, add any oil that has a high smoke point, such as canola oil, which is able to tolerate the high heat involved in sautéing.

Because sautéing is a high-heat technique, you want to begin with plenty of heat in the thermal mass of the pan. Therefore, start with the burner of the stove turned up all the way. Then, add any oil that has a high smoke point, such as canola oil, which is able to tolerate the high heat involved in sautéing.

Once the oil begins to creep around the pan and you notice the first few wisps of smoke, the oil has reached its smoke point, so you want to add the chicken to the pan to bring the temperature down. When you put the chicken in the pan, make sure to put it in away from you so that you don't burn yourself. If you ignore the first few wisps of smoke, the smoke point will quickly turn into the flash point.

When you put the chicken in the pan, make sure to put it in away from you so that you don't burn yourself. If you ignore the first few wisps of smoke, the smoke point will quickly turn into the flash point.

When you notice that some browning is beginning to take place, turn the temperature down just a little bit. As a general rule, cook chicken for eight minutes per inch of thickness, but regulate the heat so that the chicken doesn't brown too much too early in the process.

Once the sizzling in the pan starts to subside, you need to determine when it is appropriate to turn the chicken over so that the other side can cook. You want the browning on the first side to have progressed to the point where the fat has rendered out of the skin. Look for a nice golden color and then turn it over and cook it on the second side. When you stop hearing the sizzling once you have turned the chicken over, the chicken should be done cooking. The chicken should have a golden color on both sides, and the skin should be crispy.

Let the chicken rest in a warm spot while you make the sauce that will accompany the chicken. Allowing the chicken to rest for a little while will result in a juicier piece of meat because as the chicken cooked, pressure built up inside of the meat, and if you were to cut into it too quickly, that pressure would allow all the juices to flow out. As the chicken rests, the temperature and pressure begin to subside, and the juices remain where they should be.

Some of the liquid that is left in the pan after the chicken is done cooking is the fat, in the form of oil, that you started with, and some of it is the juices that came out of the chicken as it cooked. In order to separate the fat from the liquid so that you are left with just the chicken essence, put the pan back on the stove over heat and boil the liquid until it is dry.

What's left will cling to the pan, and at that point, you can pour the excess fat out of the pan. Depending on how much moisture is in the liquid, this may take a minute or two, but don't let the liquid get so dark that it burns and becomes bitter. The brown residue that is found on the bottom of the pan after you pour most of the fat out is called fond and will become the basis of the sauce that will accompany the chicken.

To start, put the pan back on the heat and add some minced shallots and sliced mushrooms to it. When the fond seems like it is getting too dark, deglaze the pan by introducing a little bit of white wine, such as sauvignon blanc. Then, add some marsala, which is a sweet wine. The addition of the wine will bring the temperature of the pan down.

Use some tongs to scrape the residue off the bottom of the pan. This should taste rich, savory, and a little acidic because of the wine. Let the liquid in the pan simmer, reducing it until it is nearly dry-what the French would call à sec. If you decide you want a larger amount of sauce, you can also introduce some chicken stock, which reinforces the flavor of chicken as it reduces.

While the liquid simmers, add a bay leaf and a branch of thyme, just to make the flavor more complex.

As soon as the pan is almost dry, add some cream to it. You need enough sauce for all of the chicken breasts you cooked, but don't be too generous because if you add too much cream, it will water down the flavor of the sauce. As this liquid reduces even further, it will start to thicken.

Once the sauce is done, you can turn down the heat and place the chicken into the pan with the sauce-just to warm it up very briefly. The sauce should be fairly assertive because it has to flavor the entire dish, so it may need to be more assertive than you would expect it to taste on its own. You want the sauce to coat the back of a spoon while still being a liquid- which is referred to in French as nappé. Season the sauce with salt and pepper, swirling each in.

Then, remove the bay leaf and thyme. Finally, put the chicken-along with some sauce-on a plate and put a little bit of chopped parsley on top to add some color to this dish.

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The Everyd ay Gourmet: Rediscovering the Lost Art of Cooking Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course. In all of cookery, there are only four cooking techniques: dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking.

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the chemical breakdown of a substance by yeasts, typically involving effervescence and the giving off of heat.

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The agave juice is then fermented for several days in vats - usually made of stainless steel, though sometimes of wood. The temperature of the juice rises as yeast convert the sugar into alcohol. At this point, the concoction has an alcohol content similar to beer or wine, and this much of the process had been carried out in some form for millenia years by indigenous Mexicans prior to the Conquest.

The Spanish arrived not just with the cross and the sword, however, but with the copper pot still, which they had inherited from their former occupiers, the Arab Moors. Missing their brandy and fed up with high liquor taxes imposed by the Crown, the settlers soon began distilling fermented agave juice into what was later called mezcal wine, Mexican brandy or Mexican whiskey. Today, fermented agave juice is distilled at least twice, and the result, cut with water to bring it to the appropriate alcohol percentage, is tequila.
Continue reading about the categories of tequila...

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Fermentation and Distillation - Experience Tequila

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Fermentation and Distillation The agave juice is then fermented for several days in vats - usually made of stainless steel, though sometimes of wood. The temperature of the juice rises as yeast convert the sugar into alcohol. At this point, the concoction has an alcohol content similar to beer or wine, and this much of ...

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work (moistened flour or clay) into dough or paste with the hands.

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Baking Bread 101: How to Knead Bread Dough to Perfection

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Kneading bread dough can be one of the most enjoyable steps of bread baking. Follow these instructions to learn how to use your hands when kneading dough.

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It is a equipment which help you

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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It is one of those mystery ingredients. It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its science name is potassium bitartrate.

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is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. caramelization is a type of non-enzymatic browning reaction.

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Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.