A Quick Explanation

So for my second post I'll be talking about culinary terms, like the really official stuff you learn in culinary school.

Until Done- The inspiration for my blogger name and what any chef will tell you when you ask "how long do we cook it for chef?" AKA the MOST irritating thing to hear when you have absolutely NO idea what you're doing in a kitchen and are cooking a whole game hen for the first time.

That's It That's All- this signals the end of a demonstration or the extent of a step. "Cook until done, that's it that's all." I thought my chefs were just being annoying until I sat through a demo with a chef from Montreal and he said it. I wanted to jump up and point and say "Ha!" but decided against it.

GBD- Stands for Golden Brown and Delicious. Basically the same thing as Until Done. "How long do we cook that for chef?" "Until GBD."

TSA- Taste. Season. Adjust. ... or die. but that's just my own additive.

Monte au beurre- not sure if I spelled that right but... whatevs. It means "To mount with butter" There are several other French terms we use but I'll define those as I go.