![]() ![]() Béchamel: A white sauce made of milk thickened with a light roux and flavored with onion. Bake: A cooking technique that uses dry heat, usually referring to items. Terms to Know Au Jus: To serve with natural juices (ex. Use this post as a reference guide to refer to as your culinary dictionary. Learning them can be essential to your success as a chef, home cook or just a food T.V. There are so many terms that are French or based on French in the culinary field. All of the sudden, one of the chefs utters a word that leaves you more dazed and confused than the orb of confusion would.Ĭonsidering that the foundation of cooking is French and considering the fact that many Americans don't speak French, this situation happens a lot. If you are left-handed you can set up the breading station from right-to-left.So you're sitting on your couch and you're watching your favorite cooking competition on T.V. Pick it up again with your left, or wet, hand, and place in the breadcrumbs where it is coated and placed on a finishing rack or pan using the right, or dry, hand. Use your right, or “dry”, hand to dredge with flour and place in the eggwash. Using your left hand as the “wet” hand, pick the product up, and place it in the flour. The wet hand-dry hand technique prevents the buildup of coating on your fingers. Always season, brine, or marinate the food before dredging or breading. Brown bread crumbs are usually the third stage but other options might include, panko (Japanese white bread crumbs), ground or chopped nuts, herbs, and spices. Buttermilk or yogurt are commonly used for chicken and act as a tenderizer. Eggs are sometimes mixed with milk or water. Rice flour or refined starches like cornstarch can be used instead of wheat flour. Seasoning is applied either directly to the food before coating or it is mixed into the flour.Ī 3-stage breading process for pan-frying or deep-frying, begins by dredging the item in wheat flour, dipping in an egg mixture (known as an eggwash), and coating it with bread crumbs. Dredging is a simple process of coating a product with flour. Coating foods helps retain moisture while preventing foods from sticking to the pan. Fried and sautéed foods are often coated to enhance their texture, taste, and appearance. ![]()
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