Kate's Cuisine

Lard – This is white pork fat that has been rendered and clarified so that it can be used for cooking. Leavening – This is a substance that creates gas in dough and batter so that it can become fermented, lighter, and so that it will rise. Yeast, baking soda, and baking powder are all [...]

Knead – To work a dough so that it becomes stretchier with more elasticity. Kneading is usually done by hand.

Julienne – A process of food prep that requires food, usually fruits or vegetables, to be sliced into extremely thin slices. Juniper Berries – Sweet fruit that’s used to season food. Jus – Juices from roasts or meat that have not been thickened into a gravy.

Icing Sugar – Also known as confectioner’s sugar, this is really just refined sugar that has been ground into a very fine, light, and sweet sugar. Infuse – To take flavourings from food such as coffee, tea, or herbs by submerging them in hot water and then allowing them to cool.

Haddock – A white fish that has a very flaky flesh and can be bought fresh or smoked. Halibut – Also a white fish, halibut has a much firmer flesh than other white fish. Herring – This small fish is extremely oily. Can be sold fresh or when smoked, sold as kippers. Hollandaise – This [...]

Garlic – An ingredient in just about all of my cooking, you can use this vegetable that’s a member of the onion family in just about any savoury dish. It comes in powdered, fresh, diced, and pureed form. There are as many ways garlic is sold as there are to use it! Glaze – Glazing [...]

Fennel – This plant can be eaten as it is or it can be turned into an herb. It has a taste very similar to black licorice. Fillet – Any piece of lean meat or fish that has been deboned. Filo Pastry – This pastry is very thin and is mostly used in European and [...]