Hull - This is also known as husk. It is the outer layer of or covering of a fruit, grain, seed, or nut. It can also mean to remove the stems or leaves of a fruit such as a Strawberry.
Isinglass - This is also sometimes referred to as ‘fish glue’. It is a transparent substance made from the air bladders of fish. It is used for thickening mixtures, jellies, or made into a paste for adhesive purposes. It’s made mostly from collagen and can also be used for the clarification process when producing wine or beer.
Knead - This method is vital for baked goods as it affects the texture of the final product. It is usually done by hand, repeatedly stretching, folding, and pressing down on the dough until the desired consistency. This is to make sure that the ingredients are well incorporated and helps develop the gluten in the mixture.
Macerate - It is a technique used to soften food such as raw, dried, or preserved fruit or vegetables. Soaking it in a liquid not only softens but also the item to absorb flavor. You can use different types of liquid for the soaking process. For example, you can macerate dried herbs by adding them into oil and letting it sit in an airtight container. Other liquids used for maceration are juice, liquor, wine, and balsamic vinegar.
Mesclun - This refers to a mix of greens usually made with younger lettuce leaves. This mix of leaves can be a base of a salad or can be used in cooking or even a smoothie. You’ll usually find it contains a few of the following: baby spinach, sorrel, mizuna, mustard greens, baby dandelion, kale, endive, chervil, and rocket.
Mignonette - The word “mignonette” means “small and sweet” in French. This is a condiment or dipping sauce made with red wine vinegar, shallots, and cracker pepper. This sauce is usually served with fresh raw oysters. It can also be served alongside other fresh seafood such as clams and shrimp.
Parboiling - This refers to partially boiling something in water, usually vegetables. An example of this would be partially boiling potatoes before roasting it in the oven. Some vegetables that are parboiled could also be immediately placed in cold water or ice to have more control on how cooked the item is.
Persillade - This is a sauce that originates from France and makes use of a base of parsley and garlic along with other herbs, oil, and vinegar. It can be used as a condiment, seasoning, marinade, or garnish.
Render - This usually refers to meat and is the technique of removing the fats and oils from a piece of meat that contains quite a bit of fat such as bacon. Both the fat and the leftover meat can be used separately in other dishes for garnish or additional flavor or texture. This is a great way to utilize the meat in more than just one way which can help lessen waste during cooking. However, this can also refer to reducing a sauce or mixture. For example, when creating a sauce you’ll want to let it sit on the stove a little longer until some of the moisture has evaporated and you are left with a thicker sauce that is more concentrated in flavor.
