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Archive for Language of FoodLanguage of Food: On the BiasApril 13, 2008 8:30 AM || 4 CommentsOn the bias is a phrase that you hear often on cooking shows that seems so ubiquitous. Somewhere on TV right now is someone, maybe Rachael Ray, is telling you... The Language of Food: SlurryFebruary 5, 2008 7:56 PM || 2 CommentsThis is one of my all time favorite cooking words: slurry. It sounds kind of gross, but it means so much to gravy, sauce, and stew. You can thicken anything... The Language Of Food: Bechamel SauceJanuary 7, 2008 9:50 PM || 2 CommentsI think that if more recipes had non-French names, more men would be apt to cook them. Problem with terms like Bechamel or Beurre-Blanc or Veloute is that they... The Language of Food: RouxDecember 4, 2007 11:33 AM || 6 CommentsThose of you from Louisiana can probably move on to another lesson now because you already know this. Or maybe not. If you have ever made gumbo, etouffe, or even... The Language of Food: BlackenedSeptember 25, 2007 6:54 AM || 3 CommentsBlackened is one of many great ways to eat fish. If done properly, it is flavorful, crusty, and the meat remains moist and flaky. Problems arise when restaurants offer blackened... Language of Food: SirloinSeptember 5, 2007 8:11 AM || 1 CommentsYou'll have to excuse me if I get a bit emotional about this particular word. I don't think any meat-related word evokes such an emotion in people as Sirloin, except... Language of Food: Al DenteAugust 30, 2007 7:00 AM || 1 CommentsLiterally translated, Al Dente means "to the tooth." It is a level of cooking pasta so that it turns out just right. Now, what that means is open to a... The Language of Food: Sherbet and SorbetAugust 7, 2007 8:05 AM || 3 CommentsFor those of you that are playing along at home, please speak the following phrase: "I could really go for some orange Sherbet right now." If your pronunciation of the... Language of Food: ZestJuly 19, 2007 8:32 PM || 0 CommentsDon't you just love those words that can be used as multiple parts of speech? Zest is a fun word that can be used as a noun or verb. Add... Food Dictionary: BrineMay 23, 2007 9:34 AM || 0 CommentsSimply defined, a brine is a solution of water and salt. More specifically, the water is saturated or nearly saturated with salt. Historically, brines were used to preserve meat, fish,... Food Dictionary: The Maillard ReactionMay 8, 2007 1:19 PM || 2 CommentsNamed for French chemist Louise-Camille Maillard, the Maillard reaction means more to us menfolk than just amino acids, polymerization, and various other chemical reactions. In the backyard, we can see... Language of Food: Biscuits or RollsJanuary 11, 2007 8:08 PM || 1 Comments"Mmmm, these are good rolls!" I exclaimed. "Those aren't rolls, dummy. They're biscuits." "Whatever." I don't know where this memory comes from, or if it was an actual event.... Food Dictionary: SavoryOctober 16, 2006 4:27 PM || 7 Comments"I'm going to put some some of my homemade seasoning on this batch of chips, which will give it a savory flavor." --- Paula Deen, talking about her garlic and... Food Dictionary: Soups Vs. StewsSeptember 29, 2006 9:46 AM || 0 CommentsI don't like a definition that begins with the word "theoretically." It negates the defining that the definition is supposed to do. Usually epicurious' definitions are clear, but this one... Food Dictionary: GratinJuly 21, 2006 2:36 PM || 1 CommentsAfter making and writing about creamy potatoes gratin, I got to thinking about the word "gratin." I kept wondering if the word was overused, misused, or just plain misunderstood. I... Food Dictionary: Shish-KebabsJuly 11, 2006 10:34 AM || 0 CommentsYesterday, I posted my recipe forChicken Kabobs with Spicy Peanut Sauce. This, of course, got me to thinking about the work 'kabob.' As it turns out, I've been spelling it... Food's Most Misused WordJuly 6, 2006 9:06 AM || 4 CommentsFood's most misused word is Gourmet. Not only is it misused, it is overused. As Americans, we think of Gourmet food as something prepared by a 5-star chef, or at... Food Dictionary: DeglazeApril 3, 2006 10:34 AM || 0 Comments"And now, we're going deglaze the pan ..." This could be one of the most common phrases on cooking shows, especially Italian shows like Everday Italian, Molto Mario, or Lidia's... Food Dictionary: Braise, Roast, and SearMarch 23, 2006 8:58 AM || 0 CommentsRecently, I got on the subject of braising when it comes to barbeque. But that isn't the only place that braising can come in handy. In the kitchen, vegetables get... Food Dictionary: Chop, Mince, Dice, GrateMarch 16, 2006 10:38 PM || 0 CommentsTo chop or not to chop, that is the question. Whether 'tis mincing or dicing in the mind to chiffonade the basil to outrageous perfection. To grate, perchance to shred... Food Dictionary: Saute, Fry, and SweatMarch 9, 2006 7:52 AM || 0 CommentsWhen it's time to take your onions or peppers to the frying pan, you may be confused by what you are actually doing. You add oil to a hot pan,... |
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my