Cooking Terminology

Well, darling, in cooking, a shingle refers to a thin slice or piece of food, usually meat or fish, that is cooked or served flat. It's like a fancy way of saying "thin slice." So next time you see a shingle on your plate, just remember it's not for fixing your roof, it's for satisfying your taste buds.

Quality ingredients are name brand ingredients and usually more expensive than those of lower quality. Most usually, the better brand or quality ingredients you use in cooking have the best and more tasty results.

Étouffée is a cajun dish. The word is derived from the french étouffer which means smothered or suffocated. It's usually rice 'smothered' with a large quantity of meaty sauce (seafood or crawfish is most common, but chicken is sometimes used as the meat as well -- or a combination of the two). The dish is thickened with either a dark or blonde roux (depending on region) and a vegetable base consisting of at least (but not limited to) onions, green peppers and celery.

Typically seasoned with garlic, salt, cayenne pepper and ground pepper (black and white) it is usually thicker than gumbo. It should be noted that traditional

Étouffée lacks tomato, though in recent times, in some areas, adding tomato has become popular.

Bernais Sauce (French) is a simple sauce made of egg yolks, clarified butter, tarragon and shallots.

When you wrap something with twine. It helps it cook more evenly and prevents it from unfolding if it is something that has been folded up.

Corn and hominy are both edible kernals. Nuts also are edible kernals.

Brining a food means to soak it in a salt water solution for a period of time.

allam podi

To halt the cooking process of (generally) a vegetable. The items are cooked to the desired degree, then briefly submerged in a container of ice water.

Whey: the serum or watery part of milk that is separated from the curd in making cheese.

Slow roast

"Your penis is the size of my little finger"

It refers to the presentation and visual appeal of the meal or dish. Like glazing on a pastry, or how food is displayed. By enhancing the appearance of the food, it tastes better

Soup du jour refers to liquid that has been cooked with meat, fish or vegetables, and contains pieces or chunks of those.

When related to food, "generic" means off-brand or store brand. For example, Campbell's soup is a brand name soup and Walmart soup is store brand soup.

A sous chef (if that's what you meant) is the assistant to the chef and runs the kitchen whenever the chef is not present.

tang ina mo

Brown, in cooking, means to brown the surface of food using a heat source. For example, to brown meat, you would cook it in a skillet with a little oil until it is browned.

In some hotels in countries that grow vanilla,the maids/housekeepers rub the bean across the pillows to leave a fresh vanilla scent behind. So the significance of finding the bean on your bed was a busy/forgetful housekeeper.

To tear or cut into small strips, as in shredded cheese or shredded lettuce.

Milk Fat!

An example of a crusty entree would be pot pie.

Double pan could be referring to pans that look like two pans attached to each other with hinges. They close one on top of the other (looking kind of like a clam, or a pan which has another pan as its lid). This makes it easy to flip food, or toss around food with out the mess.

There is also something called a "double pan ballance" which is used for measuring things.

It could also mean a double boiler, which is a pan that fits on the top of a pan of boiling liquid to keep foods from being effected by direct heat.