bou⋅quet gar⋅ni [boh-key gahr-nee]
2 bay leaves, 3 twigs of thyme, 2 stems of parsley and 6 peppercorns wrapped in cheesecloth and tied up
a cone shaped strainer made of perforated metal.
to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce
that incorporates the cooking juices.
when a stock is refrigerated, fat rises to its surface, hardens and is easily lifted or scraped away before
the stock is reheated or stored.
ep-i-cu-re-an [ep-i-kyoo-ree-uh n]
fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits,
especially in eating and drinking.
50% onion to 25% carrot and 25% celery by weight (usually 1lb total)
French for “rewetting”; a stock produced by reusing the bones left from making another stock. It will not
be as clear or as flavorful as the original stock; however. It is often used to make glazes or in place of water
when making stocks.
sa⋅chet [ sash-ey]
same as bouquet garni