A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W, X, Y, Z
BTB - Bring to a boil
Caramelization - term used to describe the process, that the application of heat does, to transform
the chemical makeup of food where the sugars brown up and give a sweet nutty flavor,
while sealing in the juices.
Evoo - Extra Virgin Olive Oil
Sautee - literally means to jump. When you sautee you are starting with a hot pan with 2 - 3 T. oil,
just before smoking point
Sear - to caramelize the exterior surface of meat, poutry, seafood with the main goal of sealing in
juices, before completing the cooking process.
Smoking point - the temperature at which oil smokes, this is just before the oil will erupt into
flames. Every oil has a different point.