Glossary

A fermented, cured, smoked pork sausage common all over Spain

To add a liquid to a hot pan to make the caramelised bits of cooked food release from the bottom of the pan.

Macadamia is a group of  species of trees indigenous to Australia. Some of these trees produce the macadamia nut which is 75% oil by weight.

In food terms it means the material that a particular object is made from is unaffected by acids in food ingredients.

A Spanish rice dish cooked in a flat open pan, said to have originated in Valencia.

Allows the meat that has finished cooking to sit in a warm place for a period of time. This allows the juices to be reabsorbed by the meat.

A Northern Italian rice dish, typically cooked with stock, onion, butter, white wine and parmesan cheese. Said to have originated in the Lombardy region.

A French term that means to cook with a little fat or oil over very high heat.

The process of quickly browning the surface of food by cooking it with a little fat or oil over very high heat.

A term that means to add flavouring to food to enhance its taste. Typically salt and pepper but can mean other spices also.

Shaoxing wine, or shàoxīng jiǔ (绍兴酒), is a type of Chinese rice wine that hails from Shaoxing, a city in China’s Zhejiang Province famous for rice wine production. Usually available as Chinese cooking wine.

A velouté is a savory sauce that is made from a roux and a light stock. The roux is formed by equal parts butter and flour.