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AGAR: a carbohydrate derived from seaweed which is used to gel liquids. Commonly used in both sweet and savory dishes. Unlike gelatin, agar will not melt when heated (up to 185 °F), allowing chefs to serve it hot while maintaining it gelatinous shape.
AIOLI: an emulsified sauces which combines two liquids that don’t naturally combine by themselves, such as oil and vinegar. Mayonnaise is an aioli, and variations of this sauce are often flavored with garlic, lemon, and other aromatics and fresh herbs.
ALBUMEN: the white of an egg.
AL DENTE: Literal translation, “to the tooth” refers to the “bite” a food has, and is most commonly applied to pasta and risotto.
AMANDINE: a sauce of butter and almonds sauteed until both have browned, releasing the aromatics of both. This sauce is traditionally served over green vegetables like asparagus and string beans. Sometimes this sauce is finished with fresh lemon juice and parsley.
ALGINATE: Like agar, derived from seaweed. It is often in the form of sodium alginate. It is used as a thickening agent in the presence of calcium. It is commonly used in avant garde cuisine. Self-encapsulated liquids can be created with sodium alginate.
ALLUMETTE: “Matchstick” cut on vegetables, such as pmmes allumettes (potatoes) which a cut 1/8 inch square by 2 inches long.
AMANDINE: A classic French saute of almonds and brown butter, sometimes finished with fresh lemon. This sauce is simplistic and often served over blanched vegetables or mild fish.
AROMATICS: Also called “aromats” refers to herbs and vegetables commonly used to create aromas, such as onion, carrots and celery. Garlic, parsely, sage, rosemary, thyme, bay leaves, black peppercorns. Aromats are such things which are added to stock or soups to give depth to the flavor.
