Cooking recipes from "Sizzle and Sear" - page 3

Who knew coffee beans could be this versatile?

Could the Njori Tempo be an alternative to the Breville PolyScience Control Freak? A comparison between these two precision induction cookers.

A list of cookbooks and recipes created specifically for combi steam ovens such as the Anova Precision Oven.

Zest is the outer colorful peel of a citrus fruit.

Lots of recipes ask you to simmer your food, but what exactly is a simmer?

In French, the term 'beurre noisette' loosely translates to 'brown butter' (literally, it's hazelnut butter).

Kneading is a step in bread and pasta making where dough ingredients (flour and water) are mixed in order to strengthen the end product.

Arroser is a French verb meaning “to baste”.

Nothing beats freshly ground coffee.

Caramelization is the browning of sugar to affect its flavour and appearance.

Sous vide is French for "under vacuum".

Poaching is a cooking method where you cover your food in moderately hot liquid (160–180 °F).

Mirepoix is a mixture of diced vegetables (usually two parts onions, one part carrots, and one part celery).

Mincing is a knife technique where ingredients are cut into fine uniform pieces.

A ristretto is an extremely short espresso.

An espresso drink that can be served either short or long.

A latté is a single shot of espresso with textured milk.

Espresso is a drink of Italian origin, and it is created by forcing hot water under pressure through finely ground coffee beans.

A cappuccino is a single shot of espresso with textured milk.

Sizzle and Sear59 recipes