A darne is a single-serving portion taken from a thick cross section straight through the backbone of a substantial whole, dressed, round fish, such as salmon or tuna.
The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, capsicum and celery, the base for much of the cooking in the regional cuisines of Louisiana.
There are a number of culinary terms we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the culinary terms that we have listed in the glossary.
Definition of De Rigueur
Georges Auguste Escoffier’s Le Guide culinaire was Escoffier’s attempt to codify and streamline the French restaurant food of the day.
Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.
Service à la russe (French, service in the Russian style) is a manner of dining that involves courses being brought to the table sequentially.
Definition of Rancidification
Concasse is a cooking term meaning to rough chop any ingredient, usually vegetables.
Baeksuk is a Korean culinary term referring to dishes made by boiling or steaming meat or fish thoroughly without seasonings.
A warung is a type of small family-owned business — often a casual shop, a modest small restaurant or café — in Indonesia, and to a lesser extent, Malaysia. A warung is an essential part of daily life in Indonesia.
Definition of Fricassée
In restaurant terminology a table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.
In Cantonese cuisine siu mei is the name given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. This cooking method creates a unique, deep barbecue flavour and the roast is usually coated with a flavourful sauce (a different sauce is used for each meat) before roasting.
Cuisine classique is a style of French haute cuisine cookery based on the works of Auguste Escoffier