Julienne - To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly. You can also use a mandoline or a processor or electric mixer blade.
Fold - To gently mix two or more ingredients together, where one is usually heavier than the other, in order to combine but preserve the texture of each. For example, to combine whipped cream or beaten egg whites with a heavy batter without deflating. First, stir a little of the whipped product into the batter to lighten it. Then add the remainder. Cut through the center with a rubber spatula, move across the bottom of the bowl towards the side, and gently bring up some of the heavy mixture. Continue, turning the bowl slightly each time, until combined. A few streaks of the whipped mixture is acceptable.
Bacalao - Dried salted cod.
Friday, November 04th 2005
Debone - To remove the bones from meat or poultry. This is best done with a flexible boning knife so that you can get as close to the bone as possible without losing meat. If in doubt, get a good cookbook that shows the process in stages, or watch the cooking shows. Your butcher will also do it for you, but it's fun to learn how.
Harissa Sauce - A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.
Miso - A Japanese fermented soybean paste used in cooking.
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