Writing out recipes for the restaurant would be very tedious work if it weren’t for some culinary shorthand.  Most recipes cooks use are little more that a list of ingredients and their measurements.  Any chef worth his salt works with his cooks on any new dish showing them exactly how he wants it executed.  Cooks are then expected to remember the procedure and repeat it the same way every time thereafter, and be able to train new cooks as well.  If any instructions are included in the written recipe at all, the procedure is briefly described using commonly understood culinary terms.

So here I thought it would be good to add a page to explain culinary terms used in recipes featured in the blog.  It’s not meant be a dictionary.  I’m just adding terms as they appear in posts, and explaining them in my own words.

lardon, pronounced lar-DON:  a piece of bacon, cut approximately 1″ long by 1/4″ square.

mirepoix, pronounced MEER-a-pwa: 1.  A French term referring to the classic combination of onions, carrots, and celery commonly used in cooking stocks, stews, soups, and beans.  2.  When referring to knife cuts, mirepoix means cutting ingredients to roughly the same size.  If not specified, it is usually chunks about 1″-1-1/2″ in size.

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