I will update and add terms as I use them in the blog just so no one gets confused and we can all talk like chefs!
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.
AP Flour- All purpose flour
Deglacer/deglaze- Adding liquid to a pan that has tasty goodness stuck to the bottom. EX. You sear a chicken before roasting and want to make a pan sauce. Remove the chicken, dump excess fat, deglaze with white wine or chicken stock, add some herbs--fresh thyme or rosemary is always nice--reduce, mount with butter, TSA.
GBD- Stands for Golden Brown and Delicious. Basically the same thing as Until Done. "How long do we cook that for chef?" "Until GBD."
Monte au beurre- not sure if I spelled that right but... whatevs. It means "To mount with butter" usually in reference to finishing a sauce.
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.
TSA- Taste. Season. Adjust. ... or die. but that's just my own additive.
