Firm to the bite. Pasta especially should never be overcooked and "gluey".
Eggplant.
A dish topped with breadcrumbs or grated cheese, cooked in the oven and/or finished off under the grill until golden brown and toasted.
Moisten meat by pouring its own gravy or fat over.
Peeling by dropping into boiling water for a few seconds to loosen the skin. Or simply to quickly par-cook some vegetables.
Bouquet garni
A bunch of assorted herbs tied together and put into a stew, casserole or roast.
Concasse
To peel, de-seed and chop - usually tomatoes. To peel tomatoes, cover with boiling water for approx 1 min, plunge into cold water (blanch) and skin should slide off. Cut out hard centre stem pieces, remove seeds and roughly chop remaining flesh.
Coriander = Cilantro (US)
Courgettes = Zucchini
Couverture Chocolate
Couverture is a very high quality chocolate that contains a high percentage of cocoa butter. A high percentage of cocoa butter gives the chocolate more sheen, and a creamier flavor.
Cuts of Meat
There are various terms used for cuts of meat that can be confusing. In Australia, try consulting themainmeal here.
Deglaze
Adding liquid to the pan in which meat has been cooked to dissolve any solids and enhance flavour
Dukkah
A Middle-Eastern nut/spice mixture. Generally made with a toasted hazelnut base (though this can vary) with toasted seeds such as sesame, cumin, coriander. Used as flavouring on vegetables, meat or with olive oil as a dip.
Eggplant = aubergine
Eschallot
In Australia, we generally refer to this member of the onion family as "french shallot" or "eschallot". It is a bulb and is like a tiny pink onion. Not to be confused with shallots, like spring onions.
Feijoa
A small fruit that matures in autumn - about the size of an egg, green skinned with pale slightly textured flesh and edible seeds.
Fillet
A very tender, boneless piece of meat, or also fish.
Finger Lime
Fruit of a native Australian tree, Microcitrus australisica, they are tart with small vesicles like "pearls" that explode with flavour. Similar usage to lime rind and juice.
Fish
Looking for the right type of fish to cook - and in season? Try looking at the Sydney Fish Market's advice here.
Garnish
Decorate a dish for presentation at the table.
Julienne
Fine, matchstick-sized pieces of chopped vegetables.
Kaffir Lime
Usually only the leaf used in Asian cooking - very finely shredded.
Line
Cover the inside of a dish, bowl or mould with paper, pastry, gelatine etc.
MizunaMizuna is a mildly pepper-flavoured leafy green salad vegetable.
Parboil
Cook partially to soften in boiling water before proceeding to cook in another manner.
Passata
Passata is cooked tomato puree. It is simple to make, but can also be purchased commercially from most supermarkets.
Mashed and creamed vegetables, or cooked fruit.
Radicchio
A red leafy vegetable, like a small red lettuce, that has a slightly bitter taste. Can be grilled/roasted or served as salad.
Reduce
Simmer until partly evaporates.
Refresh
This is a term often used after blanching vegetables - plunge the ingredient/s into icy cold water to completely stop the cooking process.
Rocket = Rucola
Sauce Gribiche
This is a mayonnaise-type sauce using hard boiled eggs, oil and adding herbs, pickles and capers.
Saute
A method of cooking - usually in oil or butter - so that the ingredients are browned (not cooked through).
To brown the surface of something by quick hot cooking thereby sealing in juices.
Shaoxing Wine
Chinese rice wine - you could substitute sherry, mirin (Japanese rice wine, but beware this is sweet so you should adjust other ingredients) or vermouth.
Shallot
Differing from 'eschallot', in Australia reference to a shallot usually means the green onions, similar to spring onions (as per image). When YourWeeklyMenu recipes refers to shallots, we mean these green onions.
Sweat
To cook over low heat in a small amount of butter or oil to allow vegetable to soften (eg sweat onions till translucent).
Truffle
Truffle is an edible fungus grown underground. Highly revered for its flavour, it is relatively new to Australia.
Vinaigrette
A French style of dressing - base ingredients oil and vinegar.
Zucchini = Courgette
