Shairah's Photo Album by Shairah De Guzman

Butterfly

shairahdeguzman — 2025-05-13 19:07:59 UTC

To slice a piece of meat in half, but not completely thorough, and open in half to resemble a butterfly

Caramelize

shairahdeguzman — 2025-05-13 19:19:43 UTC

The process of heating sugar until it transforms into a brown and sweet substance

Deglaze

shairahdeguzman — 2025-05-13 19:25:35 UTC

Adding a liquid, such as wine, broth, or water, to a hot pan to loosen and dissolve the flavorful browned bits that have been left behind after cooking, to make sauces

Emulsify

shairahdeguzman — 2025-05-13 19:29:07 UTC

Mixing two liquids that don't naturally mix into a smooth and combined mixture

Fold

shairahdeguzman — 2025-05-13 19:31:08 UTC

Combining two ingredients of different densities without deflating the air in the lighter mixture

Mise en Place

shairahdeguzman — 2025-05-13 19:34:06 UTC

Meaning "everything in its place," the practice of preparing and organizing all your ingredients and tools before you start cooking

Nappé

shairahdeguzman — 2025-05-13 19:38:19 UTC

A french word that refers to a sauce's ideal consistency: thick enough to coat the back of a spoon and not run back together

Roux

shairahdeguzman — 2025-05-13 19:40:49 UTC

A mixture of flour and fat, cooked together, used to thicken sauces, soups, and stews

Reduce

shairahdeguzman — 2025-05-13 19:44:16 UTC

Simmer or boil a liquid, like a sauce, until it evaporates and becomes thicker and more concentrated in flavor

Sauté

shairahdeguzman — 2025-05-14 15:08:11 UTC

to cook food in oil or fat over heat, usually until it is brown

Simmer

shairahdeguzman — 2025-05-14 16:07:44 UTC

a gentle method of cooking in liquid where the liquid is heated just below the boiling point, typically between 185°F and 205°F (85°C and 96°C)

Sear

shairahdeguzman — 2025-05-14 16:50:40 UTC

technique that uses high heat to quickly brown the surface of food, typically meat, resulting in a crispy, flavorful crust

Whip

shairahdeguzman — 2025-05-14 16:54:32 UTC

to beat an ingredient, usually with a mixer or whisk, to incorporate air and increase its volume

1. Béchamel Sauce (Mother Sauce)

shairahdeguzman — 2025-05-14 17:29:32 UTC

A white sauce based on milk, roux (butter and flour), and often onion or shallot

2. Velouté Sauce (Mother Sauce)

shairahdeguzman — 2025-05-14 17:34:48 UTC

A light, rich sauce made with white stock, roux, and often a mirepoix (sautéed mixture of diced vegetables, herbs, and ham or bacon)

3. Espagnole Sauce (Mother Sauce)

shairahdeguzman — 2025-05-14 20:18:20 UTC

A rich brown sauce made from a meat stock, thickened with a dark roux and it's the base for many classic brown sauces

4. Hollandaise Sauce (Mother Sauce)

shairahdeguzman — 2025-05-14 20:21:11 UTC

An emulsified sauce made from clarified butter, egg yolks, and a lemon juice or vinegar

5. Tomato Sauce (Mother Sauce)

shairahdeguzman — 2025-05-14 20:24:51 UTC

A classic tomato-based sauce made by cooking tomatoes to a smooth consistency and it's a versatile sauce that can be used as a base for a variety of cuisines

Scald

shairahdeguzman — 2025-05-14 20:32:01 UTC

heating a liquid, like milk, just below the boiling point, until small bubbles form around the edges

Sweat

shairahdeguzman — 2025-05-14 20:42:19 UTC

gentle cooking method where vegetables are cooked in a small amount of fat over low heat in a covered pan which softens the vegetables, draws out their natural juices, and develops their flavors, without browning them

Al dente

shairahdeguzman — 2025-05-14 20:46:04 UTC

means the pasta is cooked until it's tender but still has a slight resistance to the bite, offering a satisfying chew, the term translates to "to the tooth" in Italian, is considered the ideal texture for pasta

Aromatics

shairahdeguzman — 2025-05-14 20:49:29 UTC

specific vegetables, herbs, and spices that are used to build a flavorful base for dishes were the ingredients, when cooked together, often in a fat like oil or butter, release intense aromas and flavors, creating a foundation for the overall taste of a dish

Coagulation

shairahdeguzman — 2025-05-14 20:53:54 UTC

the process where proteins change from a liquid or semi-liquid state to a solid or gel-like form, often due to heat, acids, or mechanical action, making it an irreversible transformation that changes the texture and appearance of food, impacting its structure and binding properties

Mirepoix

shairahdeguzman — 2025-05-14 20:56:23 UTC

a flavorful base made from diced vegetables, typically including onions, carrots, and celery, gently cooked in fat (like butter or oil) to extract their sweetness and flavor

Julienne

shairahdeguzman — 2025-05-14 20:58:40 UTC

cutting food into thin, uniform strips, to cook evenly and quickly

Breading Station

shairahdeguzman — 2025-05-14 21:01:35 UTC

an organized area of ingredients and tools used to coat food with a mixture, typically flour, an egg wash, and breadcrumbs, before cooking

1. Roasting (Dry Heat Cooking)

shairahdeguzman — 2025-05-14 21:05:39 UTC

food is cooked in an oven, often with the goal of browning and caramelizing the exterior

2. Broiling (Dry Heat Cooking)

shairahdeguzman — 2025-05-14 21:08:39 UTC

uses intense heat from above, typically from a broiler or the top of an oven, to cook food quickly

3. Grilling (Dry Heat Cooking)

shairahdeguzman — 2025-05-14 21:10:56 UTC

involves cooking food over direct heat, usually from a grill grate, often with the goal of creating char marks and a slightly smoky flavor

4. Baking (Dry Heat Cooking)

shairahdeguzman — 2025-05-21 18:24:46 UTC

uses heat that is not in the form of steam or liquid, but rather from hot air circulating within the oven

1. Boiling (Moist Heat Cooking)

shairahdeguzman — 2025-05-21 18:33:26 UTC

Food is submerged in a liquid that is at a rapid boiling point (212°F or 100°C)

2. Steaming (Moist Cooking Method)

shairahdeguzman — 2025-05-21 18:35:01 UTC

Food is cooked by surrounding it with steam generated from boiling water, without directly contacting the water

3. Poaching (Moist Heat Cooking)

shairahdeguzman — 2025-05-21 18:36:30 UTC

Food is gently cooked in a liquid that is kept just below boiling point (140°F to 180°F or 60°C to 82°C)

4. Simmering (Moist Heat Cooking)

shairahdeguzman — 2025-05-21 18:37:50 UTC

Food is cooked in a liquid that is just below the boiling point, creating gentle bubbles

Frying

shairahdeguzman — 2025-05-21 18:43:07 UTC

Cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire or deep fat frying, in which the food is completely immersed in a deeper vessel of hot oil