6 Gourmet Glos­sary

Canadian Living - - Real Life Made Simple -

Brine

The soak­ing of food (usu­ally meat or poul­try) in a liq­uid so­lu­tion of wa­ter, salt, sugar, and some­times herbs and spices to ten­der­ize and boost flavour.

Char

Pre­par­ing some­thing by the ap­pli­ca­tion of heat, specif­i­cally over di­rect heat to burn slightly and su­per­fi­cially, af­fect­ing colour.

Leop­ar­d­ing

The de­sir­able mot­tling of a pizza crust when grilled, with dark brown or black spots on top and bot­tom.

Zest

The brightly coloured thin outer layer of cit­rus peel. It’s loaded with flavour­ful and aro­matic oils, and is used in dishes to en­hance the taste. Use a zester, a Mi­croplane or a peeler to re­move the zest with­out get­ting any of the (bit­ter) white pith just be­neath the zest.

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