Cooking recipes from "Sizzle and Sear" - page 5

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.

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