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As the culinary industry continues to grow at tremendous levels, more and more people are tuning in to watch their favorite cooking shows on channels like Food Network, The Cooking Channel, and TLC. Whether you are a fan of reality TV-style cooking shows or the more “traditional” cooking show, you may find yourself perplexed from time to time about some of the culinary terms used by the celebrity chefs while on air. If you are a cooking show fan, an avid home cook, or an aspiring professional chef looking to increase you knowledge, I will be discussing some not-so-common terms over the next few issues to add to your culinary vocabulary.
Antipasto
by Robert A. Penry Admissions Classroom Presenter-Culinary Johnson & Wales University
Culinary from A to Z
Translating to “before the meal,” antipasto is typically the first course served during a traditional Italian meal. Some common items you may find on an antipasti (plural) platter would be cured meats such as prosciutto, olives, other pickled vegetables, anchovies, and various cheeses. Tip: Save some money by avoiding expensive platters from home décor stores. I serve my antipasti platter on a granite tile I picked up at the local home improvement store for $2.99!
Braising Braising is the cooking method that combines moist and dry heat. Braising is a slow cooking process that usually will use tougher, less expensive cuts of meat. Proper technique would begin by searing the meat of your choice, put in an oven safe baking dish, adding liquid to 2/3 high, cover, cook until tender.
Crudité Crudité is a French term referring to uncooked vegetables. Typically served as an appetizer, crudité platters can include raw carrots, celery, peppers, cauliflower, and asparagus. Some type of dipping sauce will almost always accompany a crudité platter.
Deglaze A cooking technique often used to make a pan sauce. Often used after cooking a piece of meat, to deglaze you remove the meat after browning and add a small amount of liquid to the pan. The addition of liquid will release any caramelized bits remaining on the bottom of the pan and allow them to be incorporated into the sauce, adding much flavor. Common liquids used to deglaze are wine, various types of stock, and spirits such as bourbon.
Emulsion An emulsion is used to describe a mixture of two liquids that typically would not be able to be blended. Common emulsions found in the kitchen are vinaigrettes and mayonnaise. Emulsions are considered to be unstable, as they will separate if not continually stirred or shaken.
Suggested Reading: The New Food Lover’s Companion (4th Edition, 2007) By: Sharon Tyler Herbst, Ron Herbst ISBN: 9780764135774
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