Cooking Glossary

Here are a few terms that might need explaining:

BAIN MARIE	Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water. This is a good method for melting chocolate, cooking custards, and similar dishes that may scorch or burn if placed over direct heat.
BEURRE MANIE	A paste made of equal parts butter and flour added to a sauce to thicken it.
BLIND BAKE	To pre-bake a tart or pie dough until slightly dried prior to adding a wet filling to maintain crispiness of shell, usually done with a layer of baking beans.
BOUQUET GARNIS	A bundle of herbs including bay leaf, parsley stem, peppercorns and thyme used for seasoning.
SCALD	To heat a liquid, generally referring to milk, to just below the boiling point. It should be heated just until tiny bubbles begin to form at the very edges. To place fruits or vegetables into boiling water for a short period of time to aid in peeling the skin off.
SOFT PEAKS	Egg whites beaten until they are still fairly wet but can hold a peak.
STIFF PEAKS	Egg whites beaten past the soft peak point until they are drier in texture and the peak holds without falling.
TEMPER/TEMPERING	A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling. This slowly raises their temperature and then they can be added into the hot mixture. A melting and cooling process used to stabilize the texture of chocolate.