Im doing a project and I need to know some gourmet food terms on menu’s today that most people would not understand. Example: Most people dont know what the word brined means.
Gourmet Food Terms?
This entry was written by ebiz, posted on May 31, 2009 at 11:44 am, and filed under Questions on Gourmet Food, with these tags: Food, Gourmet, Terms.
4 Comments
try this site I liked it very much…http://www.epicurious.com/tools/fooddict…
Sweat.
Chiffonade.
Par Boil
Zest
Infuse
See, you will have to look these up!
Try watching the food network or going to foodnetwork.com . Look under Wolfgang Puck, Emeril, and Mario. They tend to have more complicated recipies and you could pick out words you don’t know, or don’t think others would know.
here’s some:
Sous-vide: a method of cooking something that has been vacuum sealed for very long periods of time at very low water temp ( 24 hours @ 140 F)
Ossabaw Pork: a newly rediscovered breed of pigs that lived in isolation on an island in georgia, original stock were the famous “pata negra” or black Iberian pigs, dropped of by the conquistadores and forgotten
Artisanal: Produced by craftsmen, as opposed by factories, such as artisanal cheese and artisanal hams
Sustainable: method of food production that doesn’t rape the land and environment, and will leave enough food for our children
forget food network, hunt down menues online from restaurants like alinea, chez panisse, wd-50, citronelle, l’atelier ny. read the Eater.com blog or grubstreet