The principal protein found in egg whites.
foods with a browned or crusted top
aka jus lie; a sauce made by thickening brown stock with cornstarch or similar starch.
an open faced omelet of Spanish heritage
a dry-heat cooking method in which foods are cooked in hot fat
a large group of plants ranging from single-celled organisms to giant mushrooms
any shiny coating applied to food or created by browning
a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface.
a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
a dry-heat cooking method similar to sautéing in which foods are cooked over very high heat using little fat while stirring constantly and briskly.
to pour foods through a sieve, mesh strainer or cheesecloth to separate or remove the liquid component
the colored outer portion of the rind of citrus fruit