Emulsify - This is the act of mixing two or more ingredients together that are generally difficult to mix. For example, combining something oil based and water based together can be difficult since they naturally separate but it is not impossible. A third ingredient or something extra will be added to help join up the two ingredients; these are called emulsifiers. Some examples of emulsifiers are cheese, honey, and butter. Emulsifying can be done with a whisk by hand or in a blender or food processor.Â
Émincer - This is a French word which means to ‘slice thinly’. This method of slicing usually refers to slicing vegetables or meat which can be done by hand with a knife or with a kitchen tool such as a mandolin or meat slicer.
Flambé - If you’ve ever seen a chef purposely starting a flame with some alcohol, that is what flambé is. It’s the act of adding alcohol to a dish and setting it a light. It could be done on a main dish, dessert, or sauce. This technique can be incorporated into various dishes. The fire usually doesn’t last very long and it burns off most of the alcohol in the process which then adds an extra layer of flavor, usually a smoky taste. Common spirits used to flambé are rum, cognac, whiskey, and brandy.
Fold - To fold is to add two mixtures together. The term is not only used in cooking but also in baking. To fold is a more gentle way to mix something together. It’s taking your utensil, usually a spatula or spoon and taking one part or scoop and turning it over. Instead of mixing something from left to right, or in a clockwise motion, you are mixing it from bottom to top. Like flipping a pancake so to speak. You take the mixture and fold it over, and keep repeating that process until everything is well incorporated. This technique ensures that the mixture is as smooth as possible. Depending on the ingredients at hand sometimes mixing something with a whisk or in a different motion can cause it to separate, curdle, or create lumps.Â
