Finally! The Elements of Cooking, my guide to the language of the kitchen, has been published in the form it was meant to be in—paperback, an edition affordable for students (just $10 from Amazon), light and bendable for stuffing into backpacks or knife kits. Eric Ripert, chef-owner of the 4-star restaurant, Le Bernardin, calls it "simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts."
I've always felt this was a required resource for all young cooks or new cooks, except for its hardcover price tag. Wonderful Scribner and the visionary editor Beth Wareham, have now changed that.
Sam Sifton, NYTimes restaurant critic, said this about the book in the The NYTimes Book Review:
A deeply opinionated rundown of the essential knowledge all cooks and food people need, the book also contains three of the most important sentences anyone reading about cookbooks may see this or any year. They are found under the entry for "recipes." "Recipes are not assembly manuals," Ruhlman writes. "Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music." [I posted the entire entry for "recipes" here.]
Sifton was, at the time, cultural editor at The Times. After reading The Elements of Cooking, he became the paper's restaurant critic. Coincidence?
Choosing it as a book of the month for Amazon.com when it was first published in 2007, Brad Thomas Parsons, wrote this:
Inspired by the Strunk and White classic, Michael Ruhlman's The Elements of Cooking will quickly prove to be an essential culinary reference for both seasoned cooks and novices who might not know gravlax from gremolata. After a thorough "Notes on Cooking," Ruhlman, a prolific cookbook author and popular blogger, settles in for an opinionated and informative A-Z roundup (from Acid to Zester) of cooking terms, lessons, and techniques reduced to their essential essence. Even with only one recipe (for veal stock), it's a must-have for every kitchen library--a book that will help you re-think your approach to food.
As part of my mission to get this information, if not this actual book, into the hands and heads of everyone who cooks, I'm giving away signed copies to five randomly chosen people who leave their favorite culinary term below (please leave a working email—it won't be published—to ensure I can contact you). Winners will be chosen via Twitter on Wednesday morning at 9 a.m. or so, Cleveland time.
Please spread the word! I truly am excited that this book is available for such a low price.
Update 4/20: More than 600 people have commented as I write this, more than I expected. I will give away TEN signed copies, if I get more than 1000 unique comments!
4/21: Time for commenting is concluded.
Eddie
"All day", because it confused the living daylights out of me, hearing the cooks call it over and over again at the food stands, till I finally leaned over and asked one. "What is this all day thing?" "Oh, that's just a way of counting *everything* we have to make still".
ruhlman
i had same reaction!
Marc Johnson
Maybe it was a childhood watching Looney Tunes, but Fricassee has always been one of my favorites.
Kaye Dacus
I'm from Louisiana originally, and one of my favorite cooking terms is mirepoix. Roux is right up there, though, too.
Steve
Spatchcock
Elizabeth Carter
I really like mise en place. And amuse-bouche....
lizette
braise. i love anything that's been braised.
AuntieAllyn
I've always thought the word saute sounded so elegant!
Greg Turner
I think the short essay "Salt" is some of the best, most informative food writing ever. I loved it. The term I best remember looking up is "quenelle." Before "Elements of Cooking," I'd had no idea whether it referred to ingredients, technique or what. I was delighted to find it in your book and admired your definition's clarity.
rockandroller
"BEHIND! (you)"
We use this at home when it's just me and mr. RNR cooking!
(no need to enter me in the drawing, just wanted to contribute)
Paul
I think roux is an excellent word for an excellent substance. And I think this book sounds quite excellent, too.
Jason Riedy
Brine. It's magic.
Demetrius
I took a cooking class at Sur La Table this past Friday evening and heard the term 'Chiffonade' for the first time and loved it. We were then taught the proper way to chiffonade herbs for the dish we were making.
Trudy Garvey
Succotash - as in 'sufferin succotash' from the old Sylvester cartoons. I had to explain to my husband that there was such a thing as succotash then make it for him.
Cara
My favorite culinary term is DEGLAZE. Can't go wrong with that technique!
Josh
"Cure."
Dawn
Aromatics-I love to grow different herbs and spices and use them in my cooking fresh from our garden.
EY
Macerate It sounds like you're going all medieval on a food...
Heidi
deglaze...yum!
Rachel (Hounds in the Kitchen)
infuse is a good one, especially in reference to vodka and seasonal fruits
Julie
I always liked "julienne." I'm sure you could guess why.
Anne
I like the word 'whisk' because the sound of it is so descriptive of the actual action of whisking. Although, typing this, I've said it in my head too many times and I'm beginning to question if it's actually a word or not... 😉
Neil
"Chop." It's not exactly onomatopoeia, but it's close enough. It sounds clean and decisive.
Daniel V.
Without a doubt "brown", since that generates some delicious flavor.
Chris
I've been figuring out the ins and outs of baking with sourdough, and your methods for mixing and baking have been invaluable to me. Right now my favorite term is "proof."
Lou Iorio
salumi
Tom Mikkelsen
I like poilée (?sp)
Jenny Dove
remoulliage-- a beautiful french word that, if understood right, leads to such beautiful stocks
Bob Bennett
Roux is mine, it is a mystery to me
Arran
so many to choose from! I do love the way "rolling boil" sounds 🙂
A Cupcake for Moose
Whisk. Simple, yes, but I love whisking and usually love the results...mmm food. Great giveaway. Even if I don't win this is going on my "to buy" list. Ratio was pure genius!
-Rachel
Joan
I love the word mirepoix and use it in my favorite cooking method, braising.
Marcus Diaz
caramelize
Joseph
GBD: Golden, Brown and Delicous
Nick
Render. Every time I hear it used in day-to-day life I can only think of delicious duck fat.
Elliott N Papineau
This is really easy.
Charcuterie.
Julie
Oh dear! Reading through this list simply spells out my lack of cooking terms!
How about bake? So much yummy goodness comes from baking!
Bryan
"Salsa". I live in Texas, so therefore, I live on this stuff.
Ashley
demi-glace...
Andrea
Flambé - food and fire - what else is there to life?
Bob
Ratio.
That alone has taken my cooking/baking skills to a new level.
Elizabeth@obcookie
Oooh. I love the word "poach". It has a sense of adventure and plunder, but is actually a gentle technique.
Matt
I love the word "sauté," partially because the term makes so much sense once you look at the etymology.
Nathan
Ceviche
TomS
chiffonade
Debby
Pickle...both the noun and the verb!
jaybee
Favorite culinary term? Easy--ream.
Paul Michael Smith
mise en place...because whenever everything is in place, my cooking falls into place.
Valm
I always perk up when someone starts talking about: Hydrocolloids!
Although I have very little practice or actual experience with them, the things people make with them fascinate me! I'm currently reading The Fat Duck cookbook and have Alinea lined up next. So, hopefully, after that I will understand much more about them.
Kristen
I love "sear" because it sounds so simple but gives such flavor.
Ryan Owens
Mis en Place. 'nuff said. Get your mis all set and you can rock it.
pH
"to taste" (as in 'salt and pepper to taste') captures everything mysterious in the process.
Dan
I like when Mise En Place is shortened to "Meeps".
mark
"brunoise"
Laura
I read somewhere that a "grigne" is the French term for the lip of a bread crust. I love that there is a term for such a small detail.
Andrew
mise en place it does so much for the cook.
Laura
clarified butter - essential for saute
Amanda Davis
Sauté I like to think the "é" on the end is a little saucy haha
Melissa
My favorite is "bruschetta" because Iike to pronounce it correctly and then enjoy the weird looks I get. You could include "brunoise" in the same category.
Linda
Roast. A can't think of a single meat or vegetable that isn't delicious after slow-roasting.
Vince
"caramelize"
'cause if it's being applied to food, chances are I'll like it.
- Vince
Ryder Reynolds
I was going to say "to taste" but it looks like someone beat me to it. But I'm sticking with it. Tasting is what all of it is about.
Valerie
I love the term "enrobe." It just sounds so formal and decadent!
Bryan
Mise en place. I know there several entries for this one already, but that should only emphasize its' importance. My cooking quality increases dramatically when I have my mise en place.
Dave
Mise en Place has changed the way I cook. Having everything set up ahead of time helps to eliminate a lot of headaches.
Austin Val
Poach. Because it can mean something nice (poached egg or poached fish) or something not nice (poached, i.e., stolen egg or fish.)
Dan
"In the weeds"
jason
"in the weeds"
Mike Kropp
Spatchcock - I love the look on people's faces when you say you spatchcocked a chicken.
Elise
emulsify
I have been reading Julia Child's memoir and her work on mayonnaise and sauces making was remarkable.
Melanie
The trinity!!
chad
Maillard reaction - is there a tastier chemical reaction?
Daniel
Fried.
🙂
Richard Rankin
Knife Skills - and I love it especially when Morimoto is on Iron Chef showing some off with knives that probably cost more than my house did...
Rayna
Zest. It's just a fun, lively sounding word that smells exactly like it sounds.
Max
Brunoise.
Mark F
Someone stole 'to taste' but in the same vein I will add:
'season'
a term that obscures more than it clarifies. 'season to taste' doubly so. And both hint that what one is about in the kitchen is a deeply personal activity guided as much by preference and experience as as history and convention.
amy
I have to say 'Mirepoix'. That confuses people as much as the word 'Spatchcock'.
Benjamin Serven, Foodie
Charcuterie. The source of all things good 🙂
Gabriel Pagan
Yay! Its a good gift too. Like cookbooks in paperback format, one doesn't feel bad if some sauce falls on them!
Favorite cooking term? Probably macerate, just sounds so sexy.
Darren
Dans la merde. Only the french could make a fubar situation sound charming.
joe brostek
Quahog
It makes you want to clam up
Walker Lawrence
Transglutaminase ... experimented with it to create clam noodles.
Live to Cook at Home
Mis en place. because everything else is so much easier when you are prepared!
Erik Jacobs
What can I say? I'm fond of "fond". Although if I had been here earlier, "spatchcock" would have made it harder for me to decide.
Maureen
mis a plat is one of my faves. Also Zest. And Mirepoix. Love the cover!
LyndonH
Mis en Place is my favorite, because it helps me stay out of the weeds.
Chuck
I'm going to go with "sweat." I remember learning it (from a TV show, I believe), and realizing that it just put a word on the way my mother taught me to cook onions.
Jeremiah
Emulsify
Shane Broyles
Mise en place ~ Cause it's the pounding "Bass" of everything!
Chris
to brown - Because when I learned to cook the recipe called to brown the meat. I was like WHAT?!? How do I turn it brown? Should I color it?
John Hutchison
"86" has always intrigued me.
kitchensink
Coulibiac...I've recently wrestled with many.
JoeW
Umami. It so frequently leads to using other interesting words, like glutamate.
Rachel Ward
mise en place. Organized chaos.
David
Gosh...so many...
Sear - always a good option with good meat
Deglaze - what one does AFTER searing to create amazing sauces
Rest - what every meat requires after cooking
But yeah, emulsify does the trick, too. 😉
psn
Dépouiller - gotta get the scum to rise to the top to skim it off! gotta love clear stocks!
Tom A
emulsion -good for cooking as well as my chosen profession (engineering)
Michelle
ZEST! It just sounds so... zesty!
Carole
My favorite is remoulade, Fancy mayo. It's 1000 Island Dressing but with style and substance.
melinda
the "new" taste - Umami
Emma
Chiffonade
Andy
'Fond.' Those magical crusty bits on the pan that, when I discovered them, led to all sorts of tasty revisions in my personal cooking style. Transformed all my dishes, from roast chicken to collard greens to tomato soup (mmmm, bacon fond), and ensured I would never look at non-stick cookware the same.
Bert Wagner
I like the term "blanch"
Carole
Oh I just though of another one, actually 2, dash and pinch. The wee tiny measurement amounts that make all the difference. This needs just a dash of hot sauce or this needs a pinch of salt. From blah to yum is such a small amount.
Sara
I love the word "emulsify" - partially because it's so often used incorrectly. I also pretty much exclusively hear it in Jacques Pepin's voice when I think about the word.
AddiesDad
Dice and mince are two great culinary words. In one simple word they convey exactly how fine you need something cut up.
Jo
aromats!
tristero
Caramelize - all that is brown,crisp, sweet, savory, and delicious.
taylor
pate a choux is fun to say 🙂
BG
i like reduction. it's a sauce AND a verb. 🙂
Josie
I feel like a copy cat, but I also love "fond". What could be better than the foundation of flavor?
Jennifer S
Maillard reaction
Cinnamon
Braise - reminds me of yesterday's dinner. yum!
pate a choux- i learned how to make them using your video guide. Plus I just love saying the word
Gavin (@gavinesq on Twitter)
Mise en place. Yes, there are funnier sounding and more titillating terms out there, but once I finally learned about how to properly do my "mise," I became not only a better cook, but a more efficient one.
Marie
splash - who measures how much a splash is anyway? I rarely - if ever - measure out a teaspoon of vanilla for any recipe so am I using a splash of vanilla because it doesn't hit a measuring spoon before the bowl? The crazy things I ponder late at night...
Brian
Grill- It's how we cook most of our meat.
Kerrie
Bake. Not fancy, but I sure do like to eat things that have been baked.
Josh
"Stiff peaks." Seems dirty to me.
NancyRing
I love
mise en place
I used to be the person who grabbed ingredients as I went and invariably screwed up something. These lovely words made me a better cook!
Carrie
"ratatouille"~ fun to say, simple & delicious to create and eat.
Jessica Dunlow
braise!
JB in San Diego
I like a roux of any hue.
René
"à la minute" -- not only because of its visual and verbal elegance, as well as its culinary etymology, but its practice--the act: not unlike a memorable culinary quickie, with profound, possibly earth-shaking, synesthetic resonance, long after the fact.
Ladi
Flambe - so much fun, such neat results. I can't help but like any excuse to apply a blowtorch.
David
flambee...just has a good wring to it
kevin
I've always liked macerate. It always seemed like it should mean "beat the heck out of."
yatesh
Beignet - Went to New Orleans years ago for a vacation, and I've yet to find pastry with a more enjoyable name or taste.
Eglė
'Chiffonade' - souns elegant to me 😉
Julian
"Remouillage" because it sounds super French, complicated, and impressive when you say it, but it means something very basic.
Kenneth
Maillard reaction.
Maninas
whisk - there's energy and speed in the sound of the word! 🙂
Kathy
Mise en place. Totally helps avoid kitchen disaster (ask me how I know!)
fbdave
I know I won't be the only one to say "roux".
Camila F.
I like the term glazed! Sounds yummy!
todd
Chiffonade - sounds cool and looks cool, too!
Kris
"season to taste" a term that probably couldn't be more vague while requiring a very specific result.
Mike
Double cream. Actually, I have a copy of this in hardback, and when I sat down and opened the book, it opened to that page. I've often wondered, since the time I lived in London, if one could reduce heavy whipping cream into double cream. McGee gives the fat percentages, so the required reduction can be calculated. Need to get back into that. But it's an extremely useful reference.
Patrick
Beurre monté
Bob R.
I'm an organization freak: mise en place
Kathy
Bain-Marie......sounds so fancy 🙂
Rhonda
Ruhls, I haven't checked Amazon in Canada yet, but I am going to get copies of this for everyone.
Amazing!
Favourite term: (This is a family Blog so I will refrain)
Ed
Acid
I became a better cook when I learned to balance the acidity of my dishes. Adding a little acid to a dish - instead of salt - can make the taste really pop. And it's healthier too!
Plus, Bourdain tells some pretty interesting stories about when he was on acid...
Lindsey
mise en place
Joe
Rest. It's not only when the magic happens, but when the wine is "officially" served.
Saffoula
Fricassee, baby!
Shannon Cheshier
Forcemeat
I not only like the way it sounds but it can be such a scrumptious culinary ingredient in a variety of creations or simply enjoyed all by itself depending on what variety you are working with.
Jim
Emulsify
Dawn
demi-glace. Such an intense flavor.
Jesse
Macerate. Sounds so wrong but tastes so right.
Sarah
Season. The verb and the noun.
chris
julienne, if only for the fact that i've yet to conquer it.
every time i've tried to micro julienne quickly, i've cut myself!
Simon
au poive
Matt
While terms that involve the preparation of food are certainly interesting and important - there is a much better one. A term that is music to any chef, cook, or diner alike. As Julia would say: "bon appétit"
Cindy
confit! Delicious!
pchak
A bunch of favorites (and obviously, favorites of others).
mise en place-never really thought about it, until I had it ingrained in my head from "art" and "soul" about working on your mise in an orderly and disciplined manner. This is one of the fundamental improvements in my cooking from those years ago.
fond-it always reminds me of your infatuation (obsession?) with veal stock. It all really came together with your treatise on the subject in "elements." I guess that makes me fond of fond.
Kathy
zest - it makes things taste zesty
Tinky
Stir--basic and magical.
Now I turn pedantic: Am I nuts, or is BG nuts? "Reduction" is NOT a verb. Reduce is......
gw
"aspic"
It just sounds too funny.
Brendan
Mirepoix
can't believe I'm the first to post that!
Maggie
knead - always worth the effort
Janice
"monter au beure" or plain old "mount" in English. Butter makes everything better and like Josh's entry, gotta love the naughtiness.
CD
Liaison
Shane
Mise en place !
Josh
Just to go against all of the French terms, I'm going to go with "Wok" -- fun to say and fun to use.
tanders
demi-glace
To take a delicious stock, and be able to reduce it further and still have it hold in balance with flavor. A spectacular achievement, and then a scrumptous opportunity.
LIz Smith
It may be too late for me, but I would love for my daughter to learn to cook well!
Tori
Mirepoix!
Diane
marinate
Adam
amuse-bouche
Skip
caramelize - it's deeply colorful and deeply flavorful and rich.
linda
proof
Famous Anus
Beat
Alpha
Mirepoix!
James
zest ---- lots of applications
Elan
whisk - one of my favorite tools
SG
Mise en place. It's made cooking so much more relaxing and enjoyable.
Boonie
Garde manger...It's a humbling station to say the least...
Jonathan
Mirepoix
snackpig
Knead. Only because its so satisfying to do by hand. Especially when you eat your hard work.
Casey
Flavedo - http://en.wikipedia.org/wiki/File:Orange_cross_section_description.png
I'm more of a science nerd.
Brent
"mounting" (usually steak) with butter : )
Michael Q
Sauté - which literally mean "jump"
John
Mine would be caramelize.
Joshua
Slippery coating - the magical thing you do to beef before stir frying to give it that most incredible texture.
Jeff
Concasse: to rough chop a monder tomato that has been seeded. Monder: blanched and peeled
Lauren
I kind of love emulsify. It sounds straight out of science fiction to me. "Stop, or I'll be forced to emulsify you!" It connotes transmogrify to me. Hmm. Perhaps I should be threatening more transmogrify in the kitchen...
Joe
Confit - Transforming something good into somthing great by preserving it.
Hali
Salt...the noun and the verb.
Linda J
I love 'saute' Everything about it including what it does to food!
Alexis
It's definitely "mirepoix"!
Al Webster
Zest...adds flavor and it just sounds exciting.
Denise
Etouffe
Janice
Gratin.
Defined in Larousse Gastronomique as "the thin crust formed on the surface of certain dishes when they are browned in the oven or under the grill..." Yum.
D. Boucher
Braised, Confit and Cilantro (the herb not the singer).
Anna
Fond - recently finally learned the word for that delicious stuff!
slac
sous vide - underwater anything intrigues yet scares me at the same time...
Carlene
Chinois: i could never get through work with out it, and its so much fun to say.
Russell
Ferment. Definitely.
Michael
Finese. Even at home, it matters.
Sam
remouillage - never even occurred to me before Elements of Cooking, but changed everything for me because I am no longer guarding stock as a precious commodity ("simmer in water or stock"... stock, no way, remouillage though, sure)
Peter
grill
Stephanie
Proof and zest!
bigdaddy
steep
Katherine
Amuse-Gueule Impossible to get your tongue around, not to mention your ear, unless you are French....but, usually an intriguing offering.
Emily Lauren
Sear.
*daydreams*
Marc
Galangal...I just love saying it 😉
Excited to go get this book.
Marc
Jessica
Spatchcock.
Keeley
This week, I'd have to go with gougere (or, what happens when cheese and crackers grow up).
Matt
Eat
Jill
Ooooh! I hope I win a copy of your book!
My favorite term - gremolata. It just feels good to say it.
Jason
Sauce (as a verb)
Kris
Amuse bouche. It's just so darn...amusing...to say!
Dub Kilpatrick
"Mettre la main à la pâte."
Literally translated as, "putting one's hand to the dough," it means being willing to participate in an activity that will require some effort...i.e. heavy lifting required in this kitchen
James
amuse bouche
Louise
Rasp!
David
Umami!
jbgv
spatchcock!
susan mcm tucker
After cooking all day with my cousin Anne in the countryside of France, we would call the family together to eat.... one announcement of "á table" and all the family would gather within moments. Everyone had learned that when Anne was ready to serve, they should be ready to eat.
Kate
Gordon Ramsey says, "Blitz" when using the Cuisinart or blender. I love it.
David Ekrem
Pinch!
Michele
sweat
Dan
I'm a big fan of "mince" myself.
Brad
Poach, particularly, but not exclusively, related to eggs.
Aaron
Not really a term, but I love to say it...
Arabica! (Has to be said with verve, as if calling everyone for a dance!)
Edward
"the trinity" and roux
Leigh
mise en place
Tracy
Boobs... since it's my favorite term I use it in my kitchen all the time.
Julie
"Temper"
Emma C
spatchcock or flambe.
Sounds like an awesome book! I'm buying it even if I don't win! (but would still be awesome to win) 🙂
Adam
Mise-en-place.
Samantha
Sear.
Chase
emulsify
Lisa
Shock
Linda J-H
Bake. The source of so much goodness.
Peter
Mirepoix
Erik Schwartz
Braise.
I love making interesting things out of cheap cuts.
I've already got the book in hardcover but the paperback will be my knockabout copy.
Mark H.
Mash!
Jeff
Mise en place
Craig
Brunoise
Jenna
bon appetit! (does this count? if not: "julienne" is lovely.)
Mark
fritter
Tim
Mise en place... period.
Derek
"Sweat the onions."
Josh
Bacon.
Matthew
Cure, from lardo, lox, and hundreds of more amazing foods come from this one technique.
Brandon
GBD or Golden brown and delicious? or I suppose Confit!
Joe
Well, it is getting warmer outside so I'm going to go with "grill."
Oliver
Looking forward to the book!
Favorite term: pickled. Pickled anything. Can't go wrong with something pickled 🙂
Josh H
Whether encased by sheep parts or restrained by a synthetic imitator, nothing quite hammers it home like:
'Sausage'
Erik
'Stock' is my fave culinary term.
Erik
"Season To Taste"
KMB
Coulis. Sounds fancy, but so simple.
Tracig
mise en place
When everything is where you need it it makes for some great results.
Snow
'Uncork'!
A close second is 'decant'.
(My least favorite is 'debone'...)
hbgrrl
macerate.
Peter V
"gratiné"
Crusts -of all kinds- are underappreciated.
Todd
I like the word "fond" which in french means foundation but can also mean the end or the bottom of something.
Rob Cox
Sharing. Food would be nothing without sharing...
Tony
Roux - Aside from the word sounding extremely soothing to me, it's something so simple that adds an amazing complexity and I love it.
Richard Hoskins
"Zugzwang." Oh, wait... that's chess.
My favorite culinary term is "deckle", because it tastes so good.
AnnaLyon
"Frothy": it's the beginning of magic!
dave
86!
Kevin
brulee!
MPT
Remoulade
Louis Salin
Sizzle
You can't ever go wrong when you sizzle anything!
Mary Alice Kropp
Knead because it sounds like "need". And we all need to get our hands in our food sometimes!
justin
Infuse
lilafayre
brunoise
Rod
Infuse
Sri
A la minut!
Eric
liaison - definately helped me get closer to my sauces
Susan Rockoff
mocahete- although I no longer have one
sara
Chiffonade!
Erin
baste.
Brendan
baste
moistening meat with juice...how can this not be the best?
Andy
"Grilling" because once someone mentions that I think of lazy afternoons outside, and enjoying good food and good company.
Nicole
Braise!
Deanna McNamara
hors d'oeuvres
matt
braise!
Jon
Braise. Nothing like taking a chunk of meat no one wants and turning it into something delicious
Steve Roberts
remouiller
alisha
Sear
Danny B
I'd have to say "braise". It's a word that just sounds lovely and full-flavored.
Susan
My favorite culinary term is simmer, followed by loosely or tightly packed when measuring.
Danielle
Coulis
melissa
I think mine is "mise en place." It's so fun to say, and the practice has made my cooking life so much more efficient.
tristero
Caramelization: browning, crisping, making things sweet and savory - all good things.
graciecat
mise en place
I refer to myself as OCD about organization (while other folks just refer to it as anal retentive), so it's mentally appealing to me to have all your prep-work ready & organzied before even started a project.
graciecat
*before even starting
Frances
Deglaze
barb
I have to go with braise. Makes me hungry just to say it!
Sam
You just can't go wrong with spatchcock!
Will
Maillard
Spencer W.
Rondeau, or Emulsify
Jon Clark
Jerk!
Judy
Mis en place (Meez) -- such a simple concept, yet so necessary!
Michael, yours is always my first blog to visit!
Kelsey
"mise en place" 🙂
Kurdles
Lagniappe
Kara
Mise en place
ronnie
Roux
Mike
souv vide
Sarah
Amuse bouche!
BobY
Richard Olney: "a handful of herbs."
gregory brown
BRINE. Nuff said.
sillygirl
At the end of some recipes I have seen "Eat!" - my favorite.
sean
demi-glace.
J.
Faire la vaisselle -- especially when directed at someone else.
I'm also fond of sift.
AmandaL
"try not to eat all the dough at this point"
Rick
strategery
Chris Huck
"cook 'til done!"
Sandra Wheeler
bake (nothing says love like "bake")
Kaitlin
Emulsion
Brad Cromes
Saucier.
Why?
Double entendre.
Danielle
A point. Order your steak "a point" from the rudest waiter in Paris you've ever encountered, and watch his attitude toward you improve dramatically.
Melissa
braise. yum.
Jennifer
Braised...
John Estey
Reduce
Michele Albert
Chiffonade
Ryan Fiore
"Dry Cured" - not because it's a clever name, just because it's delicious.
craigkite
En croute has some baking skills associated....and reminds me of Krusty the clown.
Grady Griffin
deglaze, if only for the yumminess that results from adding the wine you're drinking, while cooking, to your pan to create excellent sauces
Mori-neko
Mise en place
Sandra
"food" It's what you do with it that counts, and there's so many possibilities!
Shane
"Bain Marie," a fancy name for a double boiler.
Andy
"Optional."
Toni Rae
I like the terms that are more vague: "a handful" "a generous (insert measurement here)," etc. I want to be able to cook like that someday, and actually think I'm on my way 🙂
Ben
Mise en place, definitely.
Jim Colwell
Why Charcuterie, of course
Noah Musler
"Prep" - it is the key to everything running smoothly. From listing out steps, buying my product, setting my mis end place, preparing the food, plating to service and even clean-up. It all requires prep.
Runner-ups - "Fond" and "Roux"
Noah Musler
"Prep" - it is the key to everything running smoothly. From listing out steps, buying my product, setting my mis en place, preparing the food, plating to service and even clean-up. It all requires prep.
Runner-ups - "Fond" and "Roux"
sjwoodin
Saute - even though the accent won't show up.
Ricky
Confit - it makes rendering sound sexy.
jdm
"sweat" as in onions, not the cook
jesse
gastrique
Mark
Roux - dark is my favorite (I'm from Louisiana)
Swain
Sous Vide
Jason M
au sec
Garrett
Chiffonade
Cera
I'd have to say my favorite term is ganache...I love chocolate haha
caroline
Another chocolate-related one: Temper.
DC
Souffle.
Gu
char
Julia
mise-en-place
Stumptown Savoury
BACON
Okay, it's not a cooking term, but it's the one word guaranteed to get the mouth watering.
Lisa Levine
My favorite culinary term is BUTTER!
Jennifer
My favorite term is "to taste." Probably because nearly every thing I make is modified "to taste." I don't believe I am capable of making any recipe without some modification or experimentation - even my own.
Susan
De Glaze..(two-fold benefit..it makes the pan easier to clean!)
Paul Michael Smith
portobello...just like the way it rolls off your tongue. Taste pretty good, too!
Janet Meyer
Dollop.
Runner up: Glug.
My baking mentor used to tell me to put a "glug" of vanilla into the batter. She explained, "no one ever complains that there's too much vanilla."
Debora
Barbecue
Mantonat
Braise. Took me years to learn what this meant.
Jesse
Spatchcock.
19thandfolsom
Simmer.
Max
"salt and pepper to taste"
TinaV
What is that moment when a sauce or gravy comes together, when the thickness is established and all of the flavors melded? Because that would be my favorite culinary term, if there is one.
James Davies
soffritto (Italian base, similar to mirepoix)
sofrito (Spanish base of garlic, onion and tomato)
Nicole
Deglaze
Bill Cody
Sear
Natalie Sztern
mise-en-place
so succinct
Pete from DC
Forcemeat
Haeth
I find the term "Waxy Starch" (also known as amioca) to be interesting...Didn't know that one!
Doug
deliquesce
Mimi
Deglaze.
Michael
Fond, of which I am so...
Janet Morrissey
Chiffonade
caroline
Lots of great responses so far. Has anyone mentioned julienne? I like this one because it sounds like a girl's name, and because it evokes thoughts of snappy fresh vegetables. I also think it's one of the trickier knife skills to master.
caroline
Also, "wok hei":
http://en.wikipedia.org/wiki/Wok#Wok_hei
Lil
Deglaze- because it means three things to the meal:
1. You've just cooked something at high heat- resulting in caramelizing and the perception of risk (tasty and impressive)
2. You're probably making a delicious, deceptively simple, and likely attractive sauce...
3. If you did it right- cleaning up will be SOOO much easier because you've eliminated a separate sauce pot from your meal prep AND you just got all the stuck-on bits off...and a quick rinse and wipe will take care of the rest!
Fred
Bouquet Garni
My biggest cooking revelation thus far.
Cheri
soffritto the wonderful aromas and flavors, gets the juices flowing~
Amy
Velouté!
I love this word because, for me as a French speaker, it conveys exactly the right idea.
Collin
Sous Vide - So delicious, so delicate 🙂
Laurie Harrison
Stir
Love to stir and watch things transform.
Sam
pate a choux
Nora Pearmain
Anyone can follow a recipe and cook but a Chef knows how to fix the mistakes and make it better.
adam wright
Approximately
Taylor
Denuded. It's the sexiest way to describe meat.
Katie
"briskly whisk"!
Sara @ OurPrivateKitchen
Chiffonade!
Tami
spoom!
Ben F
bring to 'the boil'
LF
Have to go with "mise en place."
Nothing makes cooking a complicated dish go smoothly more than just having everything ready to go.
Liam O'Malley
Favorite culinary term: LOCAL!
I'm surprised to be the first to come up with that.
Runner up: artisan.
John Dawson
Grill!
Matthew
Roast
Mike
pinch of salt of course 🙂
Thomas McNeill
brunoise
shows skill and attention to detail if done well
Ed
Cumin... I like cumin!
Dan Glovier
Most useful term: mise en place. A way of life (now) for me, and has saved more meals and dishes than I can count. It is the cooking equivalent of measure twice, cut once.
Chris
Seared.
Amber
I thought I didn't have one but I do like everything everyone's posted so far! I have to agree that mise en place (stolen from my husband) is probably my favorite - I get to cook *and* speak French - okay, I guess that happens a lot in the kitchen. Thanks!
Rebecca
choux pastry
Elisa
Caramelize - whether on a brulee or a steak, caramelization is delicious!
MaryK
Bon Appetit!
Jay Acker
reduce
Calvine
Whisk!
Hannah
slurp!
Mike
sparge. It's a brewing term, but I like it...
YOD
chiffonade
Brian
render - my mouth is watering now.
Jim
Smorgasbord !
Wilma de Soto
Season with pepper and salt.
Jason
Indirect (referring to heat).
Anna
Favorite culinary term: "Hmmm....yummy!"
Nora
In the Weeds!
merry jennifer
My favorite culinary term is "in the weeds," (just like someone above). It perfectly describes that feeling of being overwhelmed in the kitchen.
Brooke @ Food Woolf
First off, congratulations on the paperback version. I've been waiting for this moment for a while--it's a resource that requires lots of food stains and back-pack bending. Can't wait to get it.
I think a oft overlooked culinary term in the home kitchen is VEAL STOCK.
Chris Tao
I love the term caramelize. Before I started learning about cooking, I thought it meant drizzling caramel over everything. Mmmmm.
Josh
Waitron units.
Phil B
Macerate.
Judi
"fold gently" - such a soothing term.
CK
"Julienne!"
Josh
"cure"... I didn't even know it was sick...
Trent
Salt
Jeff
Umame
Jeff
I mean, "umami." Duhhh.
Christine
mise en place
*Finally* learning this concept made cooking so much easier and less ... dramatic at times.
argus
golden-brown and delicious 😉
jeff
prep
the afternoon hours of bantering fun kitchen family time prior to the hectic performance of service.
Jenny
Confit . . . Everything is better in duck fat!
Vincci
Fondue!
David
Chop!
Susan
deglaze (a flavor essential!)
Emily
I love the term "beurre blanc", I love the way it sounds, I love the way it rolls off the tongue, and I LOVE the way it tastes!
Carol
I'm fond of fond.
Joe
Roast! Meat, veggies, fruit...it's all better when roasted.
kaitlynsage
I love the term 86'd. We used it a lot at the restaurant where I work last night. We ran out of EVERYTHING, including one employee...
Paul
Fond!
although wikipedia just informed me that the sticky stuff at the bottom of the pan filled with flavour is actually called 'Sucs' and is misnamed 'Fond' by those damned TV chefs.
caroline
I was wondering why everyone kept mentioning 'fond' while I've never heard of the term. Maybe it's a TV chef thing (I don't watch TV)?
Curt Hancock
Fond is short for "foundation". It's all the little bits of meat and reduced juices left in the pan after you saute something. It's what is used to make pan sauces "a la minute".
Alicia
Mine is "croquembouche": Fun to say and fun to eat!
Andrea
Chiffonade. It's what you do to greens, and they're so good (and good for you).
Aubrey
amouse bouche. (Is that how it's spelled?)
In our house, that usually means we make a piece of toast while we're waiting for dinner to be ready.
Steve
Sear
-The sound when saying this word isn't nearly as awesome as the sound it makes when in action.
Brian Swenson
Soffrito.
The holy trinity.
Kate
confit!
Chad
grass fed
Carol Alaniz
Since I love to bake, pate a choux is a term I love.
Wonderful puffs with ice cream and fudge sauce! Yum!
Angel Fletcher
Deglaze - in honor of hubby who is still enamored with the concept.
Rest
Proofing
... so many!
Karen Mitchell
Souffle
kd
fluff with fork!
Jerry
Roast!
Be it veg or protein, roasting is OTH.
Jennifer Fry
charcuterie-- and no, I'm not kissing behind. I received a copy of your book as a graduation gift and have made 35 lbs of home cured, smoked bacon right now. My house smells of smoky goodness 🙂
Jewel
I have to go with Soccarat. That toasty crunchy layer of goodness in the bottom of a paella pan.
Second favorite is Gard Manger. It just sounds like it would be a way cooler job than it likely is.
Valerie
saute
Pat
Knead
Need I say more
Adrienne
Braise
lindsay
sear
jean@myrecessionkitchen.com
Definitely "caramelize" it conjures such delicious thoughts..
Becky
confit, as in duck.... mmmmmmmmmm
margot
frottage, that final step in Julia's pie dough. great sound and effect.
Isabelle
Concasse
Curt Hancock
Duck! And I really wish I had been able to get a soft cover of this a short time ago, I would have loved to have had a copy to take into skills I & II with me!
Stella
mis en place
Lisa
Carmelize!
Lisa
uh...Caramelize!
Ely
mille-feuille. I'm convinced, as American born, I'm incapable of properly saying it. My French-educated parents constantly make fun of the fact that I have a complete inability to pronounce the necessary phonemes. Anyway, I love the word, not in the context of napoleon desserts but in this gorgeous potato mille-feuille that I created with inspiration from Gordon Ramsay's Three Star Chef cookbook. I have since learned the French Laundry serves something very similar. Which brings me to another favorite, "mandoline". Mandoline an apple and you'll never enjoy a sliced one ever again
Karen Downie Makley
LARD. It's a noun. It's a verb. It's delicious with an onion.
Dawn
As a pastry chef: cream
Greg
Mirepoix
Mike
Barding
Dani
Sous-vide. Because it's all the rage, and it sounds awesome.
Janice
Brunoise!
Chanin
Browing... simple skill, but difficult to master.
jennifer
saute! because it's the first technique i learned, and because it's so literal 🙂
Jon in Albany
Scimitar...I've always thought these were super-cool knives.
Hailley
The current favorite at my house is "palate fatigue." We like to overuse this as much as it is overused on Man Vs Food!
Liz Derosier
Sweat...I love the scent of garlic & onions gently sweating out the moisture and intensifying the sugars and other flavors. Transforming what can be sometimes be harsh, in-your-face flavors to something soft, sweet & deep is lovely.
Laurie
mmm...Bacon!
pat howard
i like the term butterfly pork chops. like their going to flutter away.
Valerie Swain
chiffonade!
Jim
Chef! The first time someone called me that, I was afraid to answer, now I enjoy it. Even though I realize it's often easier than remembering my name!! LOL!
Sara Jones
Pate brisee...years ago when I was young and single, I wanted to impress a new boyfriend by making a mushroom tart. I was too poor to afford to buy the Julia Child cookbook, so I copied the recipe surreptitiously.
Derek
choppin broccoli
Sylvia
Mirepoix (because it's fun to say and smells great) or mise en place (because I was so thrilled to find out there was a term for what I had been calling "putting everything into little bowls before I cook."
So excited to buy Elements in paperback!
bunkycooks
Flambe! It is fun to temporarily torch your kitchen!
Cali
Mirepoix. Without that, little can be made. Plus, it's fun to say!
JHS
mise en place. A simple concept, but it has made all the difference in the way I approach cooking.
Marilou
"until the fragrance is released"..makes me feel like i've set something wonderful free.
Mary Beth Paul
Dock (your loaves before you pop 'em in the oven.) That's why I have a box of one-sided razor blades in my baking drawer.
Maria
Ganache
It was the first eye opening food I made, where I realized that with a few simple ingredients, you could make something stunning, versatile, and worlds better than store bought.
Also "flavor profile." Chefs on TV are always talking about it, and I get the gist of what they are saying, but I'm never exactly sure!
JR Prospal
I have to say that brunoise is my favorite term. I love cutting vegetables that small for a garnish. People have even asked where I buy those tiny cubes 🙂
BTW: love the new book cover!
Harlan
I gotta go with "sweat". It's descriptive, if you know how it's different from "fry" is shows that you know how to cook, and it implies the heat of a kitchen.
Danielle
Bouquet garni!
Randi Lynne
I like the term poach, and I would really like a copy of your book!
Michael Obertone
Sous Vide.....I have had so many well cooked meals with my immersion circulator. Something to be said for pork which is cooked and not dried out.
Brendan
This is my second entry and I don't know if it's been said already but I really think Chutney needs a mention here. I would go to lengths to be able to call something a chutney rather than one of it's more mundanely named cousins. Of course, relish is also a great term both as a food item and for describing a deep appreciation and enjoyment with good food, good life, good everything.
zan.
fleur de sel. v. poetic.
Anjali
jam 🙂
ABH
I have three favorite kitchenese terms
1.) The "guy"
2.) Herbage
3.) Shoemaker
Leslie
Chiffonade.
Susan
Aromats is a favorite word of mine.
EmAManda
De-glaze the pan
Steve
Confit
Tony Spagnoli
Lardon
Erica
Mirepoix . . . it is a great word.
John Glasscock
Taste. Taste as you cook, taste with every seasoning. Taste to open your senses. Taste as you savor the meal. Taste your partner's lips after you have dined.
Darcie
Mince - I just like the sound of it.
Darcie
Sarah
Has to be Mise en place!
Melissa G
amouse bouche. or mise en place.
I'm so happy for your new paperback release! Congrats!
Adele
saute
mary mcmahon
bain marie
Liz C.
Chiffonade
Steven
I have to go with mirepoix. So yummy to cook with and so fun to say. Sounds so French!
Amanda
Mandoline. Love saying it almost as much as I love using it!
gt
Ruhlman is one of my favorite culinary words. I have appreciated your work and your insights as I travel my culinary journey. Thank you.
Alex
roux
tim hartzer
duxelles - sounds so French and feels good on the tongue
...pat.
amuse gueule
I grew up in Quebec, and "ta gueule" meant "shut up" -- a "gueule" usually refers to an animal's snout, not a person's mouth. It cracked me up when I first heard amuse gueule in a restaurant, but I love the slanginess of it as opposed to the more proper "amuse bouche." It fits so well with French attitude. Who else would call donut holes les pets de nonne? 😀
Foodelf
mise en place - you need to have the discipline to do it and it teaches you the importance of organization in the kitchen.
Foodelf
Ashley
Salt....
jeff
Mastication
Jenny
"to taste"
Julie H.
I, too, love the word "chiffonade" and I even know what it means...
amy
glaze-savory or sweet; that sticky concentrated flavor gets me every time!
ashley
amuse-bouche
Lucia
confit
Austin
Degrasser
Wizzythestick
My favourite term is dovetail because as a mom I must efficiently use of your ingredients in so as to be economical and reduce waste. In addition I have to be efficient with my time in kitchen and organize my tasks so that I am always working on a part of the meal while something else is happening
Jennifer
I'm going to go with caramelize.
Rich
A "Henry Ford" as in reference to a chef. Slang for "Assembly line cooking."
Tyler
render...as in bacon or duck fatT
Jennifer Post
"ouch! its hot" water.....love it!
I too love "in the weeds" though...
Candace
Julia Child's, "Bon Appetite!"
Jackie
reduction
Laura
chiffonade.
Thank you!
Grace
haricot vert! fun to say. and delicious 🙂
Patrick
Mise en place . . . without it, you're out of place in the kitchen!
berkeley
I just learned chiffonade, this year. And since I cook a lot of green leafy vegetables--kale, escarole, collard greens--i get to do it often. Also, if you do it quickly, the word is quite onomatopoeic!
Jered Greenwald
Maillard.
Jason DiLoreti
mise en place - definitely one of the best terms!
Laura
mise en place...I love to see all of the bowls of my humble ingredients transform into the finished dish. 🙂
Carrie B.
My favorite cooking term is "when the pot smiles", referring to when you bring a soup up to a boil and turn it down to just a slight simmer - it refers to the simmering. I love soup!
Joel Joski
Fond: french for base bottom or stock the caramelized or brown bits the stick to the bottom of the pan the really good stuff
Callie
deglaze!
Martha Blom
Liason... for food and so much more.
bob m
"deep fry till crispy & brown"
Deanne
deglaze.
Rob
Emulsion
diane
"first, make a roux"
'nuff said.
PinkDevora
Supreme. I learned how to supreme in a knife skills class a year ago and have loved the term, and technique, ever since.
Rodney
Texture
Kimber
toss, blanch, or core,
Myrnie
Hmmm..... how about "butter" used as a verb? 🙂
Angela O
flambe!!
Dan D.
Barbecue (as a noun).
lupe
pu pu
danny
finesse
"refinement and delicacy of performance, execution or artisanship"
PTM
ganache (Yummmmm!)
Bria Silbert
brunoise.
tenpointfarmer
pork belly!
Ricky
emulsion
Phi
tare
Deborah
I like the word coagulate because there are some really delicious things associated with it.
Of course, I love cheese. I don't know if that counts as a culinary term. It is just deliciousness.
Nico
to sear.
or, also, the french: 'la mie' - without translation.
H. Lew
stir-fry
Jeff D Massey
charcuterie
Christine
Truss
Stephanie - Wasabimon
Somehow I never ended up with a copy of this book. Now that it's only $10 on Amazon, I guess it's a perfect time to pick one up!
Cameron Riggs
Hmm... "Bliss" - For what do we feel when that perfect taste hits the tongue? What the texture and heat of our favorite food does to us? There's no more perfect term to describe what we do - and why we do it...
Coso
Salumi!
Steve S
To learn all !
Ginger C
Great learning tool
Craig
Mise En Place
sarah
Ssssear.
Randy
I do not know if this is a culinary term, but you and Bourdain use the word "unctious" at times. I looked it up and it has many different meanings, and Bourdain uses it out of context at times on his show.
If you don't consider that a culinary term, then I want to use the term
"brunoise"...I like words I cannot pronouce (long time since HS French). It has a nice easy French country ring....
ninkasi23
I'm gonna have to go with gremolata! Big thanks and congrats on the paperback edition!
Phil
macerate
David
Poolish
chris rosecrants
hygroscopic
Lisa Hart
molecular gastronomy
Doug Aanes
"Braise" because of its power to transform the gnarly into tenderness.
Georgia
Whisk!
Kurt
Pâte Fermentée
PJ Punla
Banchan!
Steve
bain marie
Johnny K
There are no two finer words in the English language than "Encased Meat" my friends.
Cali
I like "emulsify."
Laura
Umami, known as the fifth sense!!
Kris
I love mise en place - it's so . . . orderly.
Rosie
Render!
Matt
Mount
Elizabeth Yalkut
Whisk. I love the way it makes one's mouth move when saying it, I love the click of the final consonants, I love the sound it makes.
Annie
amuse-bouche 🙂 makes you smile just to think about it...
Meredith
Cassoulet is my favorite term, especially in the winter.
Chuck McLean
Has to be chiffonade - always makes me feel so fancy!
Meghan
"fraisage" because I'm a baker...
Daniel
To braise. Just writing it makes my mouth water.
Skylar
Fresh
Jennifer H
Fondue - cheese, meat, or chocolate!
John
GBD - Golden Brown and Delicious
Robert
Shoemaker
Another Foodie
Wow, so many comments. And I love paperbacks!
Meringue is one of my favorites. To me, it's one of the most amazing transformations that happen in the kitchen.
CaptainK
Let's go upscale! Fond de Veau or Foie gras. But give the book to somebody else. I bought four hard cover editions when it first came out and gave them to my kids and foodie friends
Hatdance
Monter au beurre.
Has a vaguely sexual connotation, which is always nice.
Karen
Grill. Everything tastes better grilled, and I've grilled just about everything 😉
Doug Hiza
mis en place
Prepared physically and mentally.
Pieter
smoren (dutch)
Rosemarie
Uni-tasker, as in a utensil w/o multiple uses. They take up space in my small kitchen and nag me into using them. I would trade the bagel-slicers, strawberry tongs, honey spoons and garlic presses that overpopulate my drawers for a few good knives.
Jim
Sear!
Mark D
to roast........
Tyler D
Demi
Jennifer
Batter- delicious, but with a suggestion of violence.
Genevieve
julienne
Paul
braise.
Amy
amuse-bouche
Alex Fortney
salamander - I'm still curious about the origin of this term and how a small broiler came to be known as a salamander...
Victoria
Favorite term "blanch." It's the way I cook most (of course, not all) of my vegetables.
I LOVE the cover on the paperback. I'm hoping everyone actually knows what the Periodic Table of Elements is so they "get" it.
Dave F
Lardons.
Dennis
Braised. Pretty much guarantees deliciousness.
Terry
Mise en place......so basic, but this will make anyone more effective in the kitchen!
Farmer
Hearth -- as in open-hearth cooking. It's so primal, traditional, simple yet challenging.
Abigail @ Sugar Apple
Does anybody still frizzle? We used to have frizzled ham for breakfast when I was a kid but I haven't seen the term used much lately. Frizzle is a good, old-fashioned kind of word. It's fun to say as well and makes me want to giggle for some reason.
Demi Glaze
Demi glaze/demi glace
Tom K.
Starter, as in sourdough
Matt Thompson
I would have to go with ferment, since it applies to both my beloved salumi and beer.
Chris C
ricotta salata, if I put too much in the dish, the kids like to say "that's alot of ricotta salata"
Jennifer
Stock. I've been playing with making my own since Ruhlman gave us his turkey stock tips around Thanksgiving 2008. Now my freezer is full of different varieties of stock - pork, chicken, turkey, veal, beef. I have enjoyed learning how to get the best flavors from each and am amazed by how much better a good stock can make any dish/sauce. But my absolute favorite part of stock is that I am making something so good from what many people consider garbage......my extended family is starting to save the carcass for me at holiday dinners without being asked, a major breakthrough.
Janice
"monter au beurre", or "mount". Both because I love that nice swirl of creamy goodness to finish a sauce...and it's a little dirty
Craig
Does "In the weeds" count as a culinary term? Despite having my "mise en place" it's where I find myself daily when cooking dinner with 2 hungry kids and dog underfoot.
Bradley
Forestiere
jILLY83
Ganache..and boy do I love to eat it 🙂
Melissa
butter, the size of a walnut.........Pennsylvania Dutch measurement
Rennie
Macerate- it is always a sign that something will be luxurious and delightful!
Linda
saute - love the way the word sounds, the way it looks on the page and most of all, what it does to food!
kate
hm, it's a tie between beurre blanc and pate a choux, because they're both fun to say!
Michelle @ Italian Mama Chef
I need this book! And the Ratio one as well.
Chiffonade- I love using this term as I work with fresh basil leaves!
Beth
This book looks AWESOME!
Christine @Grub, Sweat and Cheers
It has to be amuse-bouche. It's a taste bud dance of a word.
duchessbelle
Roast. It just sounds full and indulgent and delicious.
Marnely Rodriguez
Nappe...To coat the back of a spoon. Evokes luxurious, silky textures in my mind.
Heather
Cure: Because really good food already cures that which ails us...so when you go ahead and CURE that food further... It is JUST. THE. BEST.
Clifton Boroff
Barbecued... It's an Oklahoma thang!
marv woodhouse
Roast...
Peter
"Cured"
It's just better that way.
Janet Fox
Whoever does your graphics does and excellent job!
Janet Fox
Pardon the typo!
Chris M
Love the term SWEATED, as in place onions, garlic or shallots in well oiled pan until they are sweated nicely.
Leigh
Roast!
edemay
Reading these comments make me hungry all of a sudden.
I'm also going with braisé.
Randy
braise. Nothing like it...
Phil
My favorite is caramelize. mmmm...
Chuck
"sous-vide" - the method of cooking foods at precise low-temperatures in vacuum-sealed pouches. I'm just fascinated by how well this apparently works.
Jon R-W
Confit: Because I now fully understand the technique and its range of applications. Plus, I thoroughly enjoyed the process of perfecting my own pork belly confit...much to my waistline's chagrin.
EdTheRed
Broil. Love the word, love the technique. Any word that winds its way from old German to both French and middle English, and then into English via the Normans is alright by me.
jennifer
Confit - how can you pass up something cooked in fat?
Nelson
I think I'd have to go with braise. It produces foods that are sensuous!
Matt the Webguy
Toss-up... 'saucier' because it's now my favorite pan, and 'mise en place' because it sounds cool and is really good practice.
Curt
Finesse.
Amber
Amuse-bouche. It makes me want to giggle.
Dawn Knowlton
Roux. So many delicious comfort-style foods start with this basic mixture of flour and fat.
alissa j
throw a little "pipe stock" in it... referring to putting water in something to help it along. Gotta love those crazy vermont NECI kids.
nenkc
I couldn't live without this book but I really want a paperback copy and I'll donate my hardback to my school.
Ben
Stuff:
Whether it's what's inside the turkey, the crab inside my shrimp, the meat inside the sausage casing, the caramel, walnut and bacon streusel inside a baked apple...the stuffing is always the best part. I consider cake to be the stuffing inside icing.
Seattlejo
My favorite culinary term is marinate. It's just so flavorful
deeba
'Macronage' ... a term that torments me in my attempts to find 'feet'!
Britt
Mince. Because in my kitchen it almost always refers to garlic, and garlic makes everything wonderful.
nenkc
I forgot to say BRAISE
Mike
Just finished reading through The Ratio. Great stuff. Lots of good ideas for the future.
Vivian
Congratulations! Other than that I can only say one thing...
Confit!
Justin Thorp
Cheese.
Claudia
Confit.
Jenn
Chiffonade...or mascerate. Tough!
stephanie
I agree w the idea that a recipe is a guide rather than a drill instructor. I find myself able to create dishes out of flavors I've discovered just because I practice at changing it up to suit my cravings or to match a dish better.
William L
Maillard reaction The truth in flavor
Heidi Park
Pâte de Fruit
Julie
buerre blanc because it's delicious
Kendall
puttanesca
Ben S
Rolling boil.
Taryn
Chiffonade! It's such a unique, fun word.
Andrea
My favorite culinary term has to be a verb, and that verb is... Serve!
Brian V
Seared to perfection.
John-Patrick
Miz aka mise en place.
If you're going to get serious you need to be prepared.
Hunter
Brunoise
Anne
Recently I'm fond of en papillotte because I think it's fun to say (and fun to do... and fun to eat the results!) but another favorite is mise en place because it appeals to my desire to have--you guessed it--everything in its place.
Brandon Deuschle
FORCEMEAT: it includes a wide range of meats and textures and in my opinion shows true talent in the kitchen. Extending the life of left over meats and fat and creating (my second favorite word) an EMULSION, whether that be a country-style sausage or a piece of foie gras swished in hot kombu broth
Catherine
This book looks great. As a journalism major and newspaper editor I spent a lot of time with Strunk and White. I'd love to see the comparison.
Livia
caramelize. Mmmmm... for savouries or sweets
Amy Link
It's a tie between charcuterie and carnicería
michelle
chiffonade!
ryanK.
Sous vide. It entirely changed my concept of cooking.
Juli
Already have the app, did not get the book though, it would be awesome to have when I travel.
Marion
Deglaze...mainly because it sounds so much fancier than it actually is.
Nick
Sautee! Jump!!
steve
remouillage - the 2nd steeping
Gene Petrie
monte au beurre, because everything is better with butter
Simran
Sizzle
Elizabeth Clauser
My favorite is mise en place - it's a mindset and, oddly, I find this simple organizational technique allows me to actually be more creative in the kitchen.
Tracy
Confit. Learned it from you, never looked back.
Irunonawkward
Poach, it sounds somewhat illicit and the results are generally delicious.
Justin Rasmussen
Mise en place and stock has transformed my cooking, making life easier and better food. Thanks.
Ari
Sous vide. The epitome of slow food cooking. Healthy and delicious.
Bob
"stock"
- the wonder being from a term that suggests something common and simple, but is actually complex and essential (at least, at a certain level of proficiency).
Tanya
Cout de sol! Using that technique is like creating some type of magic. My favorite is beet cout de sol. Everyone who has ever said "I don't like beets" will change their minds after they try it.
michael hart
shuck, n' that's no jive!
Liz
Awesome! Would love to win a cookbook! (saw the post on facebook)
Carrie
I like pate a choux and confit. I like to say them because they sound mysterious and then it makes people think I know how to cook.
Shaina
Chiffonade. It's a pretty word with a pretty result.
jjb
toast - from bread to nuts, a simple way to make good things better.
John
Rotisserie!
Steve Boss
mantecare-because it really means the risotto is almost ready to eat!
Carol Peterman
Cover art is perfect for this edition!
Ron
Mount...as in to mount with butter. The simple phrase belies the sheer joy of watching a sauce turn to silky, mouth watering goodness!
Melissa
"Fleur de sel." Makes my mouth water!
Jamina
au jus!
Marie
Ratio was fantastic & I'd love to read The Elements of Cooking. My favorite culinary term is mise en place.
Jac
Sear. Just a nice word... sear.
Mark
Fat. Far and away the best ingredient!
Jessica Berardi
Velouté - it sounds like a mysterious and marvelous type of cooking action or method, rather than "just" a sauce.
Bill B
Mis en place, definitely. So simple, yet so fundamentally important.
Ed
"Hang em and bang em...." not in the book but if anyone who has worked a line and heard the incessant rattle of the ticket machine knows what I am talking about. Great Book!
Al W
FHB (Family Hold Back) and
MIK (More In the Kitchen
christine
braise..beautiful word for a magical process.
Lynn
This book is on my "go-to" list for foodie gifts (and gifts for the 20-somethings in my life). We need an app for this!
Eric
Dough hoe. For some its an insult to others while being acompliment to to them selves.
Doug Potoczak
"In the Weeds". I'm not a chef but cooking for 20 using only my outdoor kitchen (can you say remodel) I can relate!
Juli
Baste -cover it over and over with succulent juices or rich rich fat
Michael, I posted before and didn't leave my cooking term.
-Juli
Doug
Sweetbreads. Not really but it got my son to try them and now he orders them all the time.
David Bringle
I need to go look at this one. Over the last few years I have learned a reasonable amount about cooking. I wonder if this book could expand that knowledge even more?
Probably.
Rebecca
chiffonade... ribbons of deliciousness!
Rachel
My favorite instructions in a recipe are "cover and simmer over low heat." It implies that I will be eating something warm and comforting in a few short hours. It also allows me to focus on other important tasks such as studying for finals or cleaning my apartment. But most of all I get the satisfaction of knowing that, unlike the majority of my classmates, I don't have to rely on "the Subway diet" as my sole source of nourishment!
John V Phipps
Nose to tail - Waste not!
Phillip
"Brine" - I use this technique to give flavor to otherwise bland cuts and to preserve the shelf life of the protein if I'm not sure when I can cook it. A good brine also make poultry forgiving. For a gallon of water I use 1.5C of kosher salt, 5 pressed garlic cloves, 1/4C of dried oregano and 2TBSP of red pepper flakes.
Ed Gieskes
Confit
It's like magic.
Sophie
You know you're in for a treat when you see... mignardises!
Jesse Coleman
Maillard Reaction. So huge for developing flavor, and I'm still not sure I know what it means. If I don't win, I will be buying this book. Love Ratio, Mikey.
Eric
Umami for sure!
Guy Zavodny
Cure - I pretty much learned it from you... bacon, duck prosciutto, working on the salami as suggested. Love it.
Heather Jones
My younger sister who is making her way in the world of food could certainly use this.
My favorite term..."sear" whenever I see or hear the term a perfect scallop or a great steak comes to mind.
Sam Nash
BBQ - Hey I'm from Texas 🙂
Lauren
En papillote!
Eric S
Bouillabaisse --
It just rolls off your tongue.
Spencer King
my favorite cooking term has to Bouillabaisse. not only is it delicious but it always makes me break out some Beastie Boys! Get on the mic 'cause you know you eat shellfish!!!!
for your viewing pleasure:
http://www.youtube.com/watch?v=X6kc7lU-YYk
Autumn
Martini. Hey, it's my favorite kitchen tool.
Michael
Terroir.
I know it's a term in wine-making, rather than in cooking, but I find that it applies so well to food.
Adam Wealer
I love this book! I made the mistake of letting my mother-in-law begin to read it on a recent visit, and now need another copy as mine has vanished!
Rick
"Reverse Sear" Because there is no easier way to perfectly prepare a nice thick steak on the grill and/or smoker.
Hilary
Ratio. Such a liberation that is.
Michael Fong
Nappe (Np): the perfect enrobing consistency of a properly made sauce
By the way, I love your periodic table. It's so clever!
Cary Stein
Already picked but a favorite for me to, mis en place, second only to the martini always a part of a meal prep set up.
Laura S.
flambe...it just gets me envisioning a grand dish and the anticipation of something amazing that comes with the show of the flame.
DK
Vichyssoise. Such an elegant name for a so humble (and delicious) soup.
Melissa S
Confit, amuse-bouche and raft (picked that one up from your Mastering the Heat book which I am just finishing - thanks)
Matt Kopans
"Emulsion" is probably my favorite technical term (I make wicked good dressings). But I'm also fond of the less technical "Seconds"
The Mur
Since I am planning on having a steak tonite -
Rest
Katherine Deumling
Hot food hot! As in, eat folks, don't let it get cold while you're gabbing and dawdling towards the table. If the cook intended it to be hot, eat! It's one of my favorite sayings and used daily.
Will have to buy the book if I don't win it!
Chef Bradley
86 the special!!! Is my favorite term. Means we did our job, 😉
Lisa S.
Ooohhhh, without a doubt - caramelize! Onions, sugar, fond...oooo yum.
JD
"Fire" as in "fire 3 steaks!" being yelled across the kitchen
Charli
Flambe! Fun to say, fun to do, and it makes me want to dance!
diana
Brine, baby, brine!
also - dry-aged gets my buds going ...
and smoked and cured and low and slow and oops!
I believe my meat loving tendencies are showing.
Keri Wagner
Scald -- can't do this except by accident
Jason
"Three-ways" Yeah, that's right.
Caroline
Macaronage
Rick Suydam
Praise the pig.
Pork is king.
Ryan
Piquant - Pleasing to the palate.
Erin
I think my favorite term is emulsion, because to me it embodies the magic of cooking.
andrea
Order up, punctuated with the sound of a bell. Waitressing is the only job I ever held where working harder, faster, smarter and with style resulted in immediate monetary recognition!
Ed Thereault
Ganache - Chocolate immitating silk - just give me a spoon.
JimD
En Papillote that and en croute they just have the Je ne sais quoi!
Teresa
infuse
J D McDonald
Braise.......
tyronebcookin
"in the weeds"
its classic...although it depicts where you are in service, to me it's the epitome of a culinary term.
Sean H
Cooking, you say, tough?
I say not not after this book.
No fear here on out.
Loren
Pork
It goes with everything and every cuisine.
Kathryn
mise en place - I like top pretend I'm cooking on TV - everything in pretty little ramekins ....
Bucky
mince.
Mike
my favorite term is "saute" -- sounds mysterious and sophisticated
Mike Gangl
Cured... "I find Pastrami to be the most sensual of the cured meats..."
Hettar7
"well seasoned". I used that term in an English paper once to describe experienced soldiers. My teacher wrote in red ink on the top of the paper and asked if i was planning on cooking them. Yeah, I won't forget that.
Megan
Reduce. The first reduction I ever made professionally was when I made pomegranate molasses. I drizzled it over some dry roasted macadamia nuts out of boredom. The taste was incredible. Tangy, sweet, salty, buttery...mmm.
Daniel
Mise en place. You can't cook properly if you have to stop in the middle of cooking to cut some veggies or meat.
Jim Washburn
"a la Veracruzana"
Kyle
Salt to taste. Often tagged on the end of recipes as an afterthought, but so important.
Marmee05
This will be my graduation gift to all friends and family this year - so they
can stop calling me.
Anthony C
Quenelle- I made pate for the first time last week and it didn't break!
Lou Doench
"Dice and onion..." the beginning of most recipes...
Alison
Mis en place - speaking French makes me feel so "chef-like"
John
Marrow!
Scooter
Brulee
Sciott johnston
mes en place or as my daughter says mess in place!
Kelly
mis en place
I love the cover of the book!
Katherine
"zest" - I love using my Microplane zester to add delicate flavors of lemons, lime, etc. to my dishes and desserts!
Rob
Stew. Not the prettiest word in the world, I know, but it brings to mind the smells of stewing, the amazing food with almost no effort. In short, happiness.
Andy
Fabricate. Such a bizarre word for breaking down meat. For that matter "breaking down" is a great term as well.
Rich
Umami. A word vegans will never comprehend.
YC
"oishi" or "delicious"
🙂
is there anything better than tasting something and all those flavors come together to form something...utterly delicious! or when someone who tastes your food (like an elderly japanese woman) and exclaims "Oishiiiiiiiiiiiii!"
culinary nirvana!
Michelle
Caramelize, because everything's better when it's caramelized.
Kim
I love cooking Mexican food - Comal!
Or better yet Lard.
Brad
dumpling baby dumpling.
Alex
I've got to say mise en place - it's had the biggest effect on raising my game.
However, I do like chiffonade - I challenge myself to get even thinner and more precise each time I do it.
Kiersten
Fondue. Cheese glorious cheese!
Michael D Johnston
"Mis en place" as well.
If you're not organized, it turns into a Three Stooges movie.
Kathleen
Butter--everything is better with it!
Paul Roub
"spatchcock"
Helpful to know, fun to say.
Andrea
Gnudi! Would love to see them in Cleveland Restaurants.
Matt
Creme anglaise
Leah
"Deglaze."
When you get to deglaze your pan you know you have a damn tasty sauce on the way. (not to mention a delicious protein!)
Andrew
Creme Anglaise
Jenny
ZEST! ....especially when said with a bit of excitement.
Tom
Soigné ! What we all aspire to.
Victoria
Marinate. It requires some time for things to develop and it also makes me think of thinking about what to do next. "I'm marinating on what to make for Sunday dinner."
Matt M
Mis en place
Lucia
A la meunière, that's how I like my skate.
Andy
macerate -- mostly because it sounds much harsher than the process actually is. in my mind, it's a combination of massacre/eviscerate. poor berries.
Ben
Over-caramelized. It's a polite way of saying you need to start over again.
Rick
hack
Rick
Scorched.
Rectified by calling it "Blackened" and/or ""Cajun style".
Not really good or favorite terms, but ones used often, unfortunately, in the kitchen.
Casey Angelova
I have the hardcover, which I read recently and LOVED IT, but the cover art on the paperback is much better. I need it.
Casey Angelova
Mise en place and finesse. I picked two!
Maureen in Oakland
Fantastic cover graphic. As I book designer, I most heartily approve and can't wait to see the inside as well!
Chris Bankston
I'm going with "knead," as it is a wonderful feeling working with silky dough.
Blyth
I'd have to go with mise en place. Now I just need to remember to do it.
Vivian
I love the word charcuterie!
Teri
Blind bake...sounds so mysterious
Alex
'Brunoise' - Not only delicious to say but seeing a pile of perfectly chopped veg in teenty tiny dice is one of the most satisfying sights in the kitchen
ruhlman
winners have been chosen, thanks for all comments!
Mary Beth Paul
OK, so who are they? ; ) You got a lot of us to post- so now I am wanting to know the names of the winners, what their culinary terms were, and how many different terms were posted and which one (I'm guessing "mise en place") was cited the most.
When I checked in on this blog on the 19th, at first glance I couldn't believe my eyes to see there were over 400 posts at that time. I was wondering what on earth had happened to garner such a response. After reading your post, I decided to join in on the fun. But now ya got me hooked even more, so....fill us in, please.
MBP
Nan
mis en place!
Doug Hiza
Michael, your move to a new hosting site has made it possible for me to connect to your site, when previously I could not. Thanks!
Michelle
I realize that commenting has concluded, but you said "unique comments" and a person in my family had a good one - Fond, because it's a four letter word beginning with the letter "F".
Rick Rider
taste...without it you cannot know your own cooking
Malini
I know I am too late. I pick
CURRY- the most abused term in the history of Indian cuisine
Marie-Eve
I always liked the term "Bain Marie". Problably because all I can think when hearing this term is melted chocolate!
Nathan Higgins
Souffle. Because of its complexity, simplicity, and generality. Capturing air - how many ways can you do that?
Steve Kaplowitz
The word is Unctuous. If one doesn't know what is is, they have missed the joy of slow braised Beef Shank.
Darrell Eager
Mine would be Plate, the act not the object.
Carter @ The Kitchenette
Mise en place!
Mike Bott
Mandoline. Hard to find here in China, even though so many are now made here.
Jeremy Hulley
spatchcock...my favortie way to cook chicken..
Sarah Galvin (All Our Fingers in the Pie)
My favourite culinary word is mirepoix! I love French words. Love the book.
Pam
If I had had the book in hand, I could have had it signed today.
marco north
sabayon!
Aimee S.
I was going to say Charcuterie too! It's fun to say. : )
chris shenton
I like "chiffonade", it sounds sexy like some delicate item of lingerie. 🙂 Food is sexy.
Marc Goldstone
I love "semifreddo". It kind of reminds me of what Fredo looked like after Michael got done with him ...
Karen Aguiar
I want that element chart as a poster! Wonderful book!