Define that cooking technique (loosely)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.
Sacher Torte
Sachertorte is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna. It is one of the most famous Viennese culinary specialties.
Herbes de Provence
France
Is potato starch a real ingredient?
True!
Define blanching.
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
Borscht
Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color.
Togarashi
Japan
Tomatoes have been a part of Indian Cuisine since 500 BC.
False. Tomato came to India by way of Portuguese explores during the early 16th century.
What is dredging?
Nasi Lemak
Nasi lemak is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand.
Ras El Hanout
North Africa
Baguettes are not a part of Vietnamese cuisine
False. French colonialism, thanks.
What is sous vide?
sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.
Fesenjan
Khoresh-e fesenjān, or simply fesenjān, is an Iranian stew from Gilan province, Iran.
Panch Phoron
India/Bengal
The Chinese introduced Ramen to the Japanese.
True. Ramen was introduced by Chinese immigrants in the late 19th or early 20th century
What is deglazing?
Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release.
Tagine
A tajine or tagine is a North African Maghreb dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Jerk Spice
Jamaica
Soy sauce is a fermented food
True