Barding is a culinary term that describes covering poultry breast with fat to protect it from drying out, such as when roasting turkey.
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Fresh mushrooms will keep longer if they are pre-cooked. This can be done by cooking the mushrooms in lemon juice, butter and white wine. Store in the juice in the fridge. The juice can be used in sauces and the mushrooms can be used in dishes such as chicken sauté chasseur.
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Cutting carrots into flowers is relatively easy and is used widely in Indian and Asian cuisines or on buffets. The flowers can be used as an individual garnish or as part of a larger arrangement.
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When making skewers, tender meat from the loin, fillet or trimmed leg primals should be used. Thread the meat onto skewers and alternate with vegetables such as onions, capsicums, zucchini and mushrooms.
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Paupiette is the French term for rolled and for fish the term is mainly applied to sole or flounder fillets. Always roll them from the thick side in so the small tail provides a smooth finish. The skin side should be on the inside to create a clean white appearance on the outside. Sole paupiettes Bercy is a typical menu example.
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Italian antipasti plates would be incomplete without roasted capsicums. They can also be used for pizzas and gourmet sandwiches, or in salads. The process is quite easy and brings out the rich flavours and colours of the capsicums. Removing the skin is easy – just place the capsicums in plastic and the steam will loosen the skin, allowing you to easily peel them off.
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Goulash is a thick stew made with lots of paprika and other spices. It was traditionally eaten as a hearty lunch by Hungarian cattle stockmen. Chopping the key spices garlic, lemon peel, fresh marjoram and caraway seeds with butter will keep them together. The fresh mixture lifts the flavour and is a must for an original Hungarian goulash.
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Clarifying butter will remove all of the whey and raise the burning point. This is important when pan-frying. Indian cooking uses clarified butter which can be made at home or purchased already clarified – known as ghee. Clarified butter is also added to make rich warm emulsion sauces such as Hollandaise and Béarnaise.
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Acidulating food means to add an acid to food, usually in the form of vinegar or lemon juice. This helps to set the protein and also adds flavour. This is often done to seafood such as fish fillets, prior to cooking. A common dish which uses this technique is South Pacific seafood salad.
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The thinly cut peel of any citrus fruit provides an intense flavour and is used in sweets, pastries and meat dishes such as goulash. One of the best known dishes is crêpes Suzette.
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