Chef’s Glossary

A resting period after mixing flour and water (before adding salt and yeast). It allows the flour to fully hydrate and develops gluten naturally with minimal kneading.

Butter that has been cooked until the milk solids turn golden brown and the butter develops a rich, nutty, toasty aroma. Also known as beurre noisette.

To combine two liquids that normally do not mix (such as oil and vinegar or butter and water) into a stable mixture by vigorous whisking or blending, often with the help of an emulsifier like mustard or egg yolk.

The process of working dough by hand or machine to develop gluten, creating structure and elasticity. Proper kneading results in smooth, supple dough that passes the windowpane test.

French for 'everything in its place'. The practice of preparing and organizing all ingredients and equipment before beginning to cook. Essential for professional and calm home cooking.

A traditional Slovenian festive yeast bread, usually rolled with a sweet walnut filling. The dough is rolled extremely thin before being filled and rolled into a log, then baked in a special round tin.

A mixture of equal parts fat and flour cooked together, used as a thickener for sauces, soups and stews. The longer it cooks, the darker and more flavorful it becomes.

The process of gently raising the temperature of a cold ingredient (usually eggs or dairy) by gradually adding hot liquid to prevent curdling or scrambling when added to a hot mixture.