ABC's of Cooking, Part II

A-a la plancha=a way of grilling, meaning grilled on a metal plate. It's a way of grilling food, usually steaks, on a very hot metal pan. Most chefs do this by turning their pan upside down on the stove and cooking the food on the back flat part of the pan.

B-bias=to cut at an angle

C-chiffonade=a knife technique; french for "made of rags;" done by rolling flat, leafy food so that it is easier to cut; the end result are long, thin, ribbon-like strips

D-demi glace=rich brown sauce in French cuisine used by itself or as a base for other sauce

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G-garde manger=pronounced gard mah-zay; literally means one who keeps food. Preparation and presentation of usually cold foods, sometimes hot foods.

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M-macerate=to soak food (usually fruit) in a liquid in order to infuse it with the liquid's flavor; usually done with rum, brandy, or liquer

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Q-quinoa=pronounced keen-wah. Type of grain native to South America, similar to couscous

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