Ask The Chef
What is Blanching?
To immerse food briefly in boiling water, either to loosen the skin or to precook briefly to set color and flavor.
What is Haricot vert?
Thin French green beans.
What is emulsion?
A mixture of one liquid with another with which it cannot normally combine smoothly.
What is ragout?
A rich french stew.
What does it mean to shock?
To stop the cooking process by plunging a food in ice water.
What is Frappé?
The French word for 'Iced'. Used frequently to describe iced desserts made with fruit and cream.
What is a truss?
To secure the wings and legs of poultry and game with trussing thread and/or skewers. Also, to enclose stuffing in the cavity of birds. Trussing ensures a neat shape for serving and carving.
What does 'Sear' mean?
A method of frying over high heat that seals in the juices and nutrients. Frequently used for meat that is to be cooked slowly for a long time.
What is a Consommé?
Meat or other stock which has been enriched, reduced, and clarified.
What is a Cèpe?
A type of wild mushroom, also called "Bolet" (Boletes).
What is a Prix Fixe Menu?
A muli-course meal at a fixed price.
What are sweetbreads?
The thymus gland of a veal or beef. We serve about 10-20 per week here at La Chaumière.
What is a truffle?
A fungus that grows underneath the ground. The black truffle, mainly from Périgord, is the most prized.
(S)he is the second in command in the kitchen, the chef's assistant and his right hand man.
What is a soft shell crab?
Crabs that shed their shells during the molting season to gain room for the body's growth. You eat the whole thing, shell and all.
What is Phyllo dough?
Also called Filo, these tissue thin pastry sheets, made from a flour and water dough, are used in layers and brushed with some sort of fat before baking. Phyllo is widely available in supermarkets.
What does Infuse mean?
To steep herbs or other seasonings in liquid to extract their flavor. The liquid resulting is called an infusion.
What is a waterbath
A vessel of simmering water into which a cooking vessel is set in order to cook food gently. A water bath ensures that custards are velvety and not tough, and that pâtés have a uniform texture rather than being crusty on the exterior.
What is Pancetta
A thick Italian bacon sold in cylindrical form. Although it is salty, it does not have the heavy smoky taste of American bacon, nor is it eaten by itself. Most often, it is used as a flavoring in recipies.
What is Aíoli?
A mayonnaise sauce highly flavored with garlic.
What is hollandaise sauce?
The thick, creamy sauce made of egg yolks and butter, flavored with lemon juice.
What is tripe?
The lining of the stomach of a calf or beef
What is soufflé?
Made with custard or puréed fruit base into which beaten egg whites are folded. The mixture is then baked in the oven in a soufflé dish.
What is a Canapé?
Basically a slice of crustless bread. It is toasted or fried, covered with some spread or preparation, and eaten hot or cold.
What is Dauphinoise?
Thinly sliced raw potatoes layered in a casserole with butter and grated swiss cheese, milk poured over and baked.
What is a Crèpe
The french word for pancakes, no matter how thin and delicate, or thick and heavy.
Cooking classes available anytime. If you are interested, please call now and let us know how to get ahold of you.
The cost will be $75 per person for a two hour class, or you can call to arrange a private lesson for $100.
Questions or comments may be sent to
vince1212@msn.com