The Kitchenary

French term that means "with juice" and refers to serving meat (usually beef) with its own juices that are released during roasting. Essentially a thin sauce of meat juice that is not turned to gravy or thickened in any way. Water, stock, wine, Worcestershire sauce, or other liquids may be mixed in. Process for making a traditional au jus is: 1) Roast the meat and collect pan drippings 2) Deglaze (scrape the bottom with a liquid to release the little brown bits) with a little bit of water or other liquid 3) Straining the liquid to remove solids and excess fat 4) If desired, simmering the jus with additional liquids, garlic, herbs for flavor 5) Season to taste with salt and pepper.

Substances with a pH lower than 7. For cooking, acids are used for flavor, to prevent browning on certain foods (apples, avocados), leavening, to counteract fishiness or other tastes in dishes, marinating, tenderizing, pickling, denaturing (ceviche), and other uses.

French culinary technique in which a dish is topped with a browned crust of bread crumbs, cheese, or a combination of both. The dish is baked or broiled until the top is brown and crispy. Variations can be made for sweet versions as well.

Think a Jell-o mold for dinner. Savory jelly made from clarified meat, fish, or vegetable stock that typically encases eggs, meats, seafood, poultry, or vegetables which are suspended in the jelly. Was popular in the mid-20th century and has fallen out of favor since then.

(Also called Arrowroot Starch or Arrowroot Flour) A white, flavorless starch that is commonly used as a thickening agent in cooking (soups, sauces, gravies, fruit syrups or pie fillings). Creates a glossy finish without changing the color or the flavor of the dish. The starch is also used for gluten-free baking to lighten the texture of baked goods. Arrowroot is naturally gluten-free, grain-free, vegan, and paleo-friendly.

Spices, herbs, and vegetables that are used to form the flavor base and add complexity to many dishes. The aromatics are typically cooked in a fat (oil, butter, lard) at the beginning of the cooking process to release flavors and aromas which carry to the entire dish. Many cuisines have typical combinations such as mirepoix used in French cooking.