Today's the big day! Here's the final list:
61. Reduction: cooking a liquid such as a sauce until its quantity decreases through evaporation.
• To reduce au sec means that the liquid is cooked until nearly dry
62. Remouillage: a stock produced by reusing the bones left from making another stock. After draining the original stock from the pot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made.
63. Risotto: cooking technique for rice – start by cooking flavorings and rice in fat, deglazing the pot, and then gradually adding stock in stages until it’s fully absorbed
64. Roux: a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes. Cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid
65. Sachet d’epices: ‘purse’ of a bayleaf, whole peppercorns and parsley stems. Used to flavor stocks
66. Semolina: flour ground from hard durum wheat and available from specialty purveyors, has a rich cream color and produces very smooth durable dough.
67. Slurry: a mixture of raw starch and cold liquid used for thickening
68. Smoke point: the temperature at which a fat begins to break down and smoke
69. Solanine: green coloring on potatoes – is poisonous and needs to be cut away
70. Starch: (1) complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) a rice, grain,
71. Stock: a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as mirepoix, other vegetables and seasonings.
72. Thick Soups: Soups that have been pureed, cream has been added, a roux has been added
73. Tomato Concassee: peeled seeded and diced tomato
74. Truss: to tie poultry with butchers twine into a compact shape for cooking
Some definitions supplied by the text: On Cooking, A Textbook of Culinary Fundamentals by Labensky Hause and Martel
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