Mise en place your vocabulary with these culinary gems.
A cooking philosophy that uses every part of an animal, from snout to tail, because waste is bad and also because chefs realized they could charge premium prices for parts butchers used to throw away. Oxtail went from peasant food to $35 an entree real quick.
The consistency where a sauce is thick enough to coat the back of a spoon without immediately running off, creating that Instagram-worthy 'finger swipe test.' When your sauce has finally achieved peak cling.
The correct consistency for a sauce to coat the back of a spoon in a thin, even layer without immediately running off. It's thicker than water but thinner than your excuses for overcooking the sauce.
To reheat food in a microwave, usually said with mild shame in professional kitchens where microwaves are considered the lowest form of cooking technology. Every chef's guilty secret.
Literally 'hazelnut' in French—used to describe hazelnut-colored browned butter, or a small, rounded portion of meat or vegetable. It's cute and delicious, which is a rare combination.
To coat food with sauce so it's completely covered in a thin, even layer. Also the quality of a sauce having the right consistency to coat properly.