To make potatoes, grease an ovenproof dish all over. Layer up the potatoes, add butter and season each layer. Bake at 180c for 1 hour to 1 ¼ hours. A French culinary term referring to a bunch of herbs, typically encased in a muslin bag and used for flavouring soups, stews etc. Removing seeds: Carving out pesky seeds from fruits and vegetables like cucumber, zucchini, papaya, cantaloupe and watermelon is easy when using this genius kitchen tool. Just scoop out the seeds with ease in seconds. A rather 70s cut, the tourné shape, resembles a football and is usually thumb-length. This may sound simple enough, but the cut always needs seven sides. Rondelle

Cooking terminology/ Common cooking terms/ Culinary terms Cooking terminology/ Common cooking terms/ Culinary terms

Even today, chefs continue to create unique dishes with this handy tool – pushing boundaries on what can be done with its simple design. From molecular gastronomy experiments to world-class culinary creations – there’s really no limit to what one can do with creative use. My grandson’s favorite way to eat an apple. The apple balls come out maybe not perfect every time but so much fun for kids! To brine is to soak foods esp meat in a highly concentrated solution of salt, usually to tenderise or preserve.An equipment either handheld or attached to a machine, containing a series of thin wired loops, used to whip food. To cream in baking means to mix butter and sugar and beat until light and fluffy so as to incorporate air. To let food sit at room temperature for a few hours to enable microorganisms like yeast, bacteria etc to break it down to simpler substances. Extra ingredients - sprinkle over 2 tablespoons of grated Parmesan before roasting or add some finely sliced onion or bacon pieces.

Guide to Classic Vegetable Cuts | Crush Mag Mise en Place: Guide to Classic Vegetable Cuts | Crush Mag

Because of their size, they are much more elegant on a plate than roast potatoes and they are cute enough to tempt children too. I know what. I am pairing my dinner tonight! These potatoes look amazing. I loved how well the recipe was explained! To achieve this fancy “cut” a Parisienne scoop is required, which is a small ice cream scoop shaped piece of equipment. Holding your produce firmly on one hand over a bowl or plate, use your other hand with the Parisienne scoop firmly placed at the top center of the fruit or vegetable. Pressing down on it with slight twisting motion while applying gentle pressure causes an evenly portioned ball gently pop out of its respective opening like magic. It is a small ice cream scoop like equipment called the parisienne scoop used to scoop out small balls of vegetables.A culinary term referring to cutting root vegetables(esp) to an oblong football or barrel like shape. Trim away the scooped flesh, and continue making melon balls with the deeper cantaloupe. Option 2: Remove The Rind Use the melon baller to carefully cut balls from the potatoes. They won't all be perfectly round but that's fine.