Kitchen Glossary

Baste
To spoon liquid or melted fat over food during cooking to prevent it drying out and add extra flavour.

Brine
A strong solution of salt and water that is used for pickling or preserving.

Consomme
A clarified soup, usually made with meat.

Devilled
Food seasoned with a spicy sauce, usually pepper, chilli and mustard.

Egg Wash
Beaten egg, sometimes mixed with a little water, brushed over pastry and bread before cooking, to give a shiny golden finish.

Ganache
Chocolate and cream mixed together over heat to form a very rich filling used in truffles, or for coating or filling cakes.

Julienne
Vegetables or citrus rind, that have been cut into very thin strips.

Macerate
To soak food, usually fruit, in a syrup or liquid such as alcohol, to allow the flavour to mix.

Souse
To marinate and cook strips of oily fish in a pickling mixture containing vinegar, spices and flavouring.

Sweat
To gently stew food, usually vegetables, in butter, oil or a little stock until very soft but not coloured.