Mise en place - Having all ingredients prepped and measured before starting to cook., Reduce - To simmer a liquid to concentrate its flavor by evaporating some of the water., Sauté - To cook food quickly in a hot pan with a small amount of oil or fat., Sear - To brown the surface of meat quickly at high heat to lock in juices and flavor., Temper - To gradually add a hot liquid to an egg-based mixture (like custard) to prevent curdling.,

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