À la Nage – Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture.Īl dente – An Italian expression meaning pasta cooked just until enough resistance is left in it to be felt “by the tooth.” The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.Īromatics – Plant ingredients, such as herbs and spices used to enhance the flavour and fragrance of food.Īspic – A clear jelly made from stock or occasionally from fruit or vegetable juices.īain-marie – A pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove.
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