Aioli - A simple mixture of garlic and maynaise.
Legumes - (French) Dried beans, peas, lentils and such.
Puree - To process foods into a smooth substance of varying degrees of thickness as dictated by the recipe. Usually done with a blender, processor, sieve or food mill.
Emulsify - To completely blend together an oil with an acid such as vinegar or lemon juice. This term is usually used while making salad dressings.
Skim - To remove an undesirable substance that forms on the top surface of a liquid, usually fat, foam or scum. This is normally done by passing a flat spoon over the surface, just underneath the substance to discard. In the case of fat, if you have the time, chill the liquid first so that the fat congeals, making it very easy to remove.
Nutmeg - A spicey and aromatic seed that when grated is used to flavor both desserts and savory dishes.
Scald - To heat a liquid, usually milk, to a point just below boiling. Minute bubbles appear around the edge of the vessel.
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