A bain-marie is a double boiler or water bath used to heat delicate egg-based sauces such as Hollandaise to help prevent the sauce from splitting due to too high a temperature and for melting chocolate. You can make one using a glass bowl over a pan of gently simmering water.
Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.
En papillote is the French for ‘ in parchment ‘ it describes a cooking technique where the food is baked in a folded baking paper or aluminium foil parcel.
A réchauffé dish is a reheated dish made from leftovers from previously cooked food.
Wok hei, means ‘the breath of the wok,’ it is the smoky flavours, aroma and texture the dish picks up whilst being stir-fried in a hot wok.
Thickening sauces have developed from using starchy vegetables, the ground nuts and breadcrumbs from medieval cookery to using gums and gelling agents in today's advanced gastronomy.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice. It is a staple of many professional kitchens used in sauces such as Chasseur, omelettes, with olive oil, garlic, and basil as a topping for bruschetta and when added to Béarnaise sauce to make Choron sauce, served with fish and seafood.