Methods and Techniques

Having trained and worked in professional kitchens, cooking terms are the language in which I work. Working alongside chalet staff I have realised that these terms, rather than being helpful in recipes, can be hurdles. If you don’t know the difference between boiling and simmering, you might end up with very tough meat and not know why; or if you don’t know the difference between folding and whisking you could end up with runny meringue mixture. Here are some straightforward explanations for terms used in this book.