ANGLAISE-To cook a 1’anglaise means to cook plainly in water. A La Carte-Food prepared to order each dish priced separately.Ĩ. A LA BROCHE-Cooked and roasted on a skewer. A La- According to the style or a standard in vogue, such as a la francaise or according to the French way.Ħ. AGING –To improve the tenderness of meat which is held at a cold temperature.Ĥ. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.ģ. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.Ģ. Wine, water, beer, fish stock, vegetable stock, fruit juice and vinegar can all be used to deglaze fond.1. You can then use a spatula to scrape off any remaining fond.Īfter you are satisfied with the inclusion of the flavorful fond in your dish, you can turn off the heat and continue cooking normally. Then, turn the heat all the way up and quickly add a cold liquid into the pan. Once you have ingredients cooking on the stove, ensure that bits and chunks on the bottom are not actually burnt. The ritual of deglazing is not time-consuming and can be done with different liquids. The best part of the process? Deglazing makes the cleanup a bit easier as the fond stuck to the pan is scraped up and included in the meal. It is up to you whether you want to create an added taste in your food or soup. A recipe does not necessarily have to call for the action. The deglaze procedure boosts flavor to any dish if the proper steps are followed. Adding chicken or vegetable stock to a pan of sauteed onions or mushrooms is also a form of deglazing. As bits get stuck to the side, you add water to incorporate them into the stew. In the French language, fond means “bottom.”ĭeglazing might occur when you are trying to make gravy.

If everything smells favorable, those particles are not actually burnt and can still be used to cook. The chunks of food glued to the pan are called the “fond” and usually store most of the flavor for the dish. One common cooking technique you should know is deglazing.īy definition, deglaze means to pour a cold liquid into a boiling pan in order to get any brown pieces of ingredients stuck to the bottom and sides. They are used worldwide among chefs trying to create the perfect dish. Al dente? Blanch? Dredge? Julienne? What’s in a name? In fact, these terms are more than mere names.

As you work toward your online culinary certificate, you might come across unfamiliar terms for cooking techniques.

Culinary define dredge