CULINARY GLOSSARY

Brine is a solution of salt (often with spices) used for salting, preserving, and making meat juicy.

Ceviche is a Latin American dish of raw fish “cooked” by the acid of citrus juice without heat.

Dehydrating is the removal of moisture from a product for preserving and concentrating flavour.

Fermentation is the technique of transforming foods with beneficial microorganisms, changing their flavour, texture, and benefit.

Macerating is soaking fruit or berries in sugar or liquid to soften them and draw out an aromatic juice.

Souring (kvashennia) is the traditional technique of preserving vegetables by lactic-acid fermentation, giving a sour flavour and benefit.

Smoking is treating a product with smoke from smouldering wood, giving aroma, colour, and longer keeping.

Vacuum sealing is packing a product in an airtight wrapping with the air removed, for storage or sous vide.