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A few technical terms

Appears in
French Brasserie Cookbook
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About
Here is a glossary of some of the culinary terms and techniques I’ve used when writing these recipes – you may be familiar with some of them but less so others.

TO JULIENNE: Cut vegetables or fruit zest into thin sticks 1–2mm/1/32–1/16 in thick and 3cm/1¼in long, using a knife or a mandoline. They are generally cooked in butter (and the zest in syrup), covered, until quite soft. Raw vegetables that are to be served as an hors d’oeuvre can also be cut in juliennes.

TO BOIL: When using a deep saucepan with the amount of liquid required, you bring it to the boil over direct heat and maintain it for the specific time given in your recipe method.

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