Ways of preparing food
A process in which meat is tenderised by keeping it a t temperatures of between 0 deg C and 20 deg C for a period of time. This allows enzymes to break down it's tough connective tissues.
A small bundle of herbs, usually comprising bay leaf, parsley and thyme, used to enhance the flavour of a soup or stew.
To slit a piece of food in half horizontally, cutting it almost through, so that it resembles butterful wings when opened up. Chops, large prawns and fish fillets are often done this way so that they cook more quickly.
To cook over very high heat, uncovered, until the liquid is reduced by evaporation. This will enhance the flavour of the food.