Barbecue - To roast slowly on a spit or rack over heat, usually basting with a highly seasoned sauce or marinade.

Simmer - To cook in a liquid, in which bubbles form slowly and break just below the surface. The temperature usually ranges from 110§F-130§F (55ø to 60øC).

Filet - Filet powder is the dried and ground leaves of the sassafras plant. It is used as a thickening and flavoring agent for various Cajun and Creole dishes such as gumbo. (See Sassafrass.)

Allspice - this spice's flavor resembles cinammon, cloves and nutmeg combined, thus the name. Use it in baking, puddings, and with fruit. It is also good with meat, fish, seafood, duck, and eggs. It is almost a necessity in mincemeat, pickles, relishes, chutney, preserves, and in sachets and potpourris. Tuck a little in a light weight muslin bag in your dresser drawers to scent your clothing lightly and prevent musty smells.

Whisking - Means to incorporate air, usually in eggs.

Par-boil - To partially cook a food by boiling, the cooking being completed by another method. Potatoes par-boiled before frying or roasting makes for fluffy light inner and crisp outer.

Debone - To remove the bones from meat or poultry. This is best done with a flexible boning knife so that you can get as close to the bone as possible without losing meat. If in doubt, get a good cookbook that shows the process in stages, or watch the cooking shows. Your butcher will also do it for you, but it's fun to learn how.

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