Friday, November 04th 2005
Chiffonade - Finely shredded vegetables, usually herbs, most often to be used as a garnish.
Flambé - A method of cooking in which foods are splashed with liquor and ignited.
Toast - Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.
Dice - To cut or chop food into small cubes
Broil - A method of cooking where the food is placed directly underneath or above the source of heat.
Whisk - To mix to the specified state with a wire beater, also called a whisk. Whisking can refer to blending, beating, emulsifying, or whipping, depending on the recipe.
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