Did You Know…

DYK Avocado

Avocados are also known as alligator pears.

DYK Smoke Point

Smoke point is the temperature to which oil can be heated to before it begins to smoke and discolor.

DYK Sachet d’epice

Sachet d’epice is small, dry ingredients that are tied together in a cheesecloth bag that is simmered with a dish to enhance flavors.

DYK Poaching

Poaching is a method in which an item is cooking a flavorful liquid at a temperature of 160°F to 180°F and the item’s natural flavors, textures, colors and nutritional qualities are preserved.

DYK Nappe

Nappe is to lightly coat food with a sauce or the ability of a liquid or sauce to coat the back of a spoon.

DYK Mirepoix

Mirepoix is a combination of onions, carrots and celery or other aromatics that provides a distinct aroma to a dish.  The measurement of ingredients for mirepoix is 50% onions, 25% carrots and 25% celery.

DYK Emulsion

Emulsion is a mixture of two or more things that do not ordinarily mix together but whisking the ingredients together enables the mixture to be formed.

DYK Demi-Glace

Demi-Glace (pronounced “gloss”) is a sauce made from equal parts espagnole sauce and brown stock and reducing it by half. Contemporary demi-glace may consist of reduced brown stock.

DYK Deglazing

Deglazing is the process of adding liquid to a pan (after the main item has been removed) and swirling it to loosen up the browned bits (also known as “fond”). This liquid becomes the base of the sauce used for the dish.

DYK Curing

Curing is the preservation of meats or fish with salt, nitrates, nitrites and sugar.