Cooking Glossary

To return a dried or dehydrated product to its original consistency by adding a liquid.
To boil a liquid until its volume is reduced, in order to achieve a more intense flavor.
To extract the fat from meat by cooking over low heat.
To cook uncovered in an oven without adding liquid.
Fish eggs
A mixture of flour and fat cooked over low heat, used for thickening soups and sauces. There are three distinct types of roux - white, blond and brown, each having different flavours. The main difference is in the heating time, and in the fact that white and blond roux are usually made with butter, while brown roux can be made with drippings instead.