Sous vide means to cook something in a vacuum-sealed bag in a warm-water bath.
Cooking under pressure. Literally!
Brunoise is cutting something into a very small dice.
The tiniest dice you can imagine. 1/8" by 1/8", in fact.
Flambé means to cover a food in liquor and set on fire.
It's a totally lit term, am I right?
Pâte à choux is a type of dough used to make éclairs and cream puffs.
This light pastry dough can be used to make all kinds of treats from eclairs to fancy AF cheese puffs.
Crème brûlée is a custard-based dessert topped with a layer of burnt sugar.
This classic French dessert is a real showstopper.
Nappé consistency is when a sauce is thick enough to coat a spoon.
Run your finger down the back of a sauce-covered spoon. If it makes a clean line, you are at nappé consistency.
Crème anglaise is a custard sauce used for desserts.
It is the base for several of your favorite desserts, including ice cream!
Sauté means to fry something in a small amount of fat.
It is one of the most fundamental cooking techniques.
A bouquet garni is a bundle of herbs usually tied up with string.
It is used to flavor stocks, soups, and braises.
Emulsification is combining two items, such as oil and vinegar, into one.
Egg yolks and mustard are most commonly used to emulsify sauces and vinaigrettes. This process is used to keep dressings from separating.