Culinary Luis Madera

Stock

A clear, unthickened liquid from bones, mirepoix, sachet d’epice, and water.

Bouillon

A flavorful broth created by simmering bones and vegetables in water, extracting their essence.

Mirepoix

A mixture of onions, carrots, and celery used as a flavor base in stocks and sauces.

Chinois

A fine-mesh conical strainer used for straining stock, sauces, or soups to achieve a smooth texture.

Roux

A thickening agent made from equal parts flour and fat, which can be white, blond, or dark.

Beurre Manie

An uncooked mixture of flour and butter added at the end of cooking to thicken sauces.

Pincage

A technique where tomato paste is cooked until it turns a burnt orange, enhancing flavor and color.

Consomme

A clarified broth made from clear meat mixture, providing enhanced flavors.

Au Sec

A French cooking term meaning almost dry; reducing liquid until nearly evaporated.

Lecithin

A natural emulsifier found in egg yolks, used to bind and thicken sauces like Hollandaise.

Thickening Agent

Any substance used to thicken sauces or soups, including roux, beurre manie, slurry, and liaison.

Demi-glace

A rich sauce made from equal parts Espagnole and beef stock.

Sachet d’epice

A pouch containing bay leaf, thyme, peppercorns, and parsley stems, used for flavoring.

Raft

A film formed by egg whites during consomme preparation to attract impurities.

Reduction

The process of simmering to concentrate flavors and remove excess liquid.

Nappe

A sauce that is thick enough to coat the back of a spoon.

Ground Meat

Meat that has been finely chopped with a meat grinder or a knife.

Doneness

Refers to the internal temperature of cooked meat, determining how well it is cooked.

Glace

A smooth, thick reduction of stock used for flavoring.

Concasse

A preparation method for tomatoes involving peeling, removing seeds, and chopping.

Soup vs Sauce

Soups are liquid meals while sauces are used as accompaniments to enhance dishes.

Blanching

Boiling food briefly before plunging it into ice water to stop the cooking process.

Spatchcocking

A method of preparing poultry by removing the backbone to allow for even cooking.

Trussing

Tying a whole chicken to ensure it cooks evenly.

Braising

Cooking meat slowly in a small amount of liquid, typically used for tougher cuts.

Steak Temperatures

The designated internal temperatures indicating the doneness levels of steak.

Cooking Temperatures for Meat

The safe minimum internal temperatures required for different types of meat.