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basics part 1
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aparar
to skin or clean food
apurar
to put ingredients in contact with aromatic substances or condiments to get a new flavor from the combination.
banho-maria
double boil. to cook / heat food slowly by immersing one container into another container with boiling water.
branquear
to immerse in boiling water for a few minutes and then transfer to another container with ice.
chinois (chinoá)
the metal / plastic strainer used to strain broths or other liquids.
coulis/ culí
a pureé of fruits and legumes with a certain consistency, similar to a broth.
clarificar
to make broths cleaner and more transparent by removing foam, fat, and things that darken your broth during cooking
debulhar
to remove the leaves or grains out of a certain food
encorpar
allowing the sauce or broth to gain body by acquiring more consistency
emulsionar
to temporarily or permanently combine 2 liquids that don't mix
guarnição
garnish
ligar
to join 2 different ingredients with a binding agent, such as egg yolk, butter, cream, flour, cornstarch, etc.
mise em place
to organize utensils and ingredients needed before starting
pelar
to soak fruit or vegetables in hot water to make peeling easier.
reforgar
a cooking technique in which water is NOT used, but only fat and juices from the food itself. (same as stewing)
talhar
the separation of food usually as a result of over heating or the addition of an acidic substance to basic sauces.
triturar
to break into small fragments but not into powder
zeste
thin strips of citric fruits


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