Pasta Crispy Roast Potatoes Buttermilk Mise en place Mise en place Mise en Place is a term used in professional kitchens for the preparation and organisation of ingredients Poussin Poussin Poussin or coquelet in French cuisine is a young chicken that is less than 28 days old at slaughter.A Stew Stew Stewing is cooking a combination of solid food (normally meats and vegetables) in a liquid over a long period Au Gratin Au Gratin Au Gratin In literal terms “To Grate” But in culinary terms, it can mean to place a dish under Render Render To render the fat from food, place the food, normally meat, in a cooking receptacle, either for the oven Reduce Reduce To reduce a liquid normally through simmering or boiling to intensify the flavour or to thicken the consistency as Sous-vide Sous-vide Sous-vide is a French term for 'under vacuum, also known as low-temperature long time (LTLT) cooking.It is a method of Searing Searing Searing (or pan searing) is a cooking technique, in which the surface of the food (usually meat, poultry or « Previous 1 … 28 29 30 31 32 … 54 Next »