Viking VSM500SG Use and Care Guide - Page 10

HELPFUL TERMS *Please note: In these recipes "TT" means "to taste". Balsamic vinegar Usually dark, aromatic vinegar from Modena, Italy, made from white grape juice that is heated and aged in wooden barrels for several years Béchamel Milk thickened with a butter and flour roux Boil To cook in a liquid that is 212ºF or 100ºC Capers A Pickled flower bud from a Mediterranean shrub, that can be used as a pungent addition to sauces, relishes, and various other dishes Caviar The eggs of a large fish, especially sturgeon Celery root Thick, edible, aromatic root from a variety of celery plant Colander A bowl-shaped kitchen utensil used for draining off liquids and rinsing foods clean Concassee To peel and remove seeds from a tomato Coulis A thick sauce made from puréed fruits or vegetables Cream Chantilly Heavy cream, whipped to soft peaks, vanilla and sugar added Crouton A small, crisp piece of toasted bread Deglaze To dissolve bits of sautéed or roasted foods in the pan after cooking by adding a liquid Dijon mustard A mustard from the Dijon region of France Double boiler A cooking utensil consisting of two pans, with the bottom pan filled with water and the top pan dry. It is designed to allow slow, even cooking Éclair An elongated pate a choux dough filled with a stuffing and usually topped with chocolate Fondue A dish made of melted cheese and wine, usually eaten with bread Ganache A mixture of chocolate and heavy cream, used for icing and filling cakes 10