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All topics, topics, techniques, concepts, ingredients, definitions, lexicon, glossary and much more. Here in the Gastronomic Encyclopedia of Chefbusiness.co
The vacuum cooking method, known internationally as sous-vide (literally "under vacuum" in French), represents one of the most revolutionary culinary techniques in modern gastronomy. This method involves cooking food previously hermetically sealed in bags…
Definition: Grilling is a cooking method that involves cooking food on a hot, flat metal surface, usually cast iron, carbon steel, or stainless steel, without the addition of liquids and with minimal…
Definition: Slicing is a fundamental culinary technique that involves sectioning food crosswise, perpendicular to its main longitudinal axis, creating circular, oval, or regularly geometrically shaped portions of uniform thickness. This slicing technique…
Definition: The Paisana Cutting Technique (also known as "corte à la paisana" or "paysanne" in French) is a professional cutting method used in haute cuisine to obtain small pieces in the shape of thin squares or rectangles. This…
What is it? Mirepoix is a culinary preparation consisting of vegetables cut into small cubes (approximately 1-1,5 cm) used as a flavoring base in numerous classic French dishes and then…
Definition Learn all about the medallion cutting technique with us. Medallion cutting is a cutting technique that involves obtaining uniform, cylindrical portions from certain pieces of meat, fish, or vegetables. This cut is characterized by…
Definition The dicing technique, also known as "brunoise" in French culinary terminology, is a fundamental cutting technique that involves reducing food into small, uniformly sized cubes. This technique requires precision and skill,…
Definition: The julienne cut is a fundamental technique in professional cooking that involves cutting food into thin, elongated strips. It is considered one of the basic and elementary cuts in classical French culinary training. The term…
What is Maceration? Maceration is a fundamental culinary process that involves placing a solid food in contact with a liquid for a specific period of time, with the aim of transferring flavors, aromas, color, and/or nutritional components from the solid…
Definition The jardinière cut or garden cut is a classic French cut that consists of carving vegetables into small, regular square-section sticks with approximate dimensions of 4 mm x 4 mm x 20-30 mm (or 1/8 x 1/8 x 1…
Definition The term "concassé" (pronounced kon-ka-SEY) is a French word that is part of the professional culinary lexicon. It comes from the French verb "concasser," which means to crush, pound, chop, or roughly grind. In haute cuisine, it specifically refers to…
Definition: Chiffonade is a culinary cutting technique that involves slicing herbs or leafy vegetables into thin, elongated strips. The term comes from the French "chiffonner," which means "to make a cloth" or "to wrinkle," alluding to the…
