If you are interested in the kitchen, this article is for you. I will tell you about the culinary terms you need to know both to learn the culinary culture better, to better understand the recipes and to make more delicious dishes. Come on, let’s get started!
Deglaze: After cooking the food and taking it to a plate, turn the remains left in the pan into sauce.
Confit: Cooking the dish in its own oil for a while.
Getting the kefini: Cleaning the foam layer that forms on the boiling water with a colander when boiling chicken, meat or bones.
Fine dining: Preparation of plates with high standards and presentation of them.
Custard: A sweet sauce made with milk, cream, sugar and eggs.
Sealing: Subjecting some foods, especially meats, to high heat in a short time and quickly.
To chop: The word corresponding to chopping in professional kitchens.
Ganache: Smooth and shiny chocolate cream added to desserts such as cakes, cakes.
Claush: The lid that is closed on top of the plates so that the dishes stay warmer and their smell does not fly away.
Fusion cuisine: Deconstruction of different culinary cultures by bringing them together.
Deep fry: The technique of cooking ingredients such as potatoes, chicken by throwing them into hot and deep fat.
Surf and turf: Bringing meat and seafood together on the same plate.
Slow food: The opposite of the fast food concept, i.e. slow food. To use local products belonging to the geography of a region and not to buy ready-made products from outside.
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