Barding - This is a technique that involves taking some kind of fat and using it to wrap around meat. Different types of fat can be used from lard, and fatty ham, to bacon and pancetta. This technique is used when the meat to be cooked has little fat of its own or if it's dry. Wrapping fat around it can help keep it moist during cooking and add extra flavor. It can also be used to tie up or keep the meat together by being wrapped into a more compact shape which also gives it an overall cleaner appearance.
Batter - Although the ingredients to make batter are similar when making dough, the mixture stays in a liquid form. A basic batter is made with a combination of the following ingredients: water, flour, seasoning, starch, milk, and eggs. Many types of batters help give certain foods different textures and crunch. For example, a light batter such as the one used to make tempura is slightly different from the batter used to create a very crunchy fried chicken or fried fish. Batter is also not only for savory dishes and snacks such as battered french fries or crispy fried tofu but can also be used for desserts such as banana fritters or deep-fried Oreos.
Dress - To ‘dress’ means to prepare something in the world of cooking. It insinuates the preparation that goes into a dish before cooking such as seasoning meat or other ingredients, as well as adding the last touch before serving such as adding the sauce or syrup or last bits and garnishes to make the dish look as attractive and enticing as possible.
Effiler - This is a French term that means ‘to fray’ or ‘to taper’. There are two connotations when it comes to this word. On the one hand, it could mean removing the string or fiber from string beans, or it could also mean cutting food into very thin lengthwise pieces. An example of this is slicing almonds lengthwise to create thin uniform slivers. However, you’ll mostly see this method being used when chopping vegetables.
Glaze - To glaze is when you add something to a dish or ingredient to make it look glossy or to add extra flavor. A glaze is done with a light hand usually at the end of the preparation process right before serving the dish. For example, adding a sugar glaze that melts on top of freshly baked cinnamon rolls for extra sweetness and a glossy finish, or using a balsamic glaze over some fresh vegetables to add color and a dash of flavor.
