Want to know every top chef's secret ingredient? The right food terms! We called Chef Eve Felder, associate dean of the Culinary Institute of America, to ask her about words to cook by:
Bind. "When you bring two disparate ingredients together. You might bind through the emulsification of fat and meat. For example, if I were making sausage, I may add an egg as an additional binding agent to hold the ground meat together."
Devil. "It means adding spicy ingredients to food, from the French word for devil, diable. In America, we think of deviled eggs and deviled ham. It may have a spice component but we've mostly gotten away from that."
Grease. "A verb, as in to grease a pan. You would use paper towel or a gloved hand to grease a sheet tray or a cake pan with butter or oil."Continue reading...