A guide to some of the terms used in this blog.
Caramelization- A chemical reaction that oxidizes sugars, giving a nutty caramel flavor to food. A type of pyrolysis, like the reaction used to make charcoal, that occurs at high temperatures that vary by type of sugar in the food.
Chop- To cut into small pieces using a knife or other sharp object. Larger pieces than diced or minced. Can be modified with "finely" or "coarsely" to indicate size.
Mandolin- A slicing tool that slides vegetables against a blade to create thin slices, strips or matchsticks. My own, cheap Zyliss Easy Slice works well for me.
Mince- To cut into very small pieces. Smaller pieces than chopped or diced.
Sauté- To cook food in a shallow pan in a small amount of fat (butter, oil, etc) over medium to high heat. Food is usually in small pieces to facilitate quick cooking.
