A Tandoor oven is traditionally made from clay and the food is cooked directly above hot coals. Tandoors can reach up to nearly 500 F. Tandoor ovens are certainly very old and are one of the first types of oven.
An egg wash is usually a mix of beaten egg, egg and milk or egg and water brushed onto baked goods.
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.
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.
Putting meat into a salt-water solution or brine is an age-old method of preserving and flavouring food. Feta and halloumi cheeses are both aged in brine for flavour, and pork is cured in brine to make bacon and ham where the salt inhibits bacterial spoiling and flavours the meat.
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.
A roux is a mixture of flour and fat used to thicken sauces, soups, and stews. It is traditionally used to thicken the classical French béchamel, velouté, and Espagnole sauces and in Cajun and Creole cooking.