Glossary

 
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Caramelize

Some­thing that’s cooked just enough to get the brown col­or and nut­ty fla­vor of caramel. 

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Chine bone

A bone attached to lamb, beef or pork roasts, such as prime rib or rack of lamb. It’s usu­al­ly removed unless you ask the butch­er to leave it in.

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Clarified Butter

But­ter that has had its milk solids and water removed, leav­ing behind pure butterfat.

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Condensed milk

Like evap­o­rat­ed milk, con­densed milk is milk with about 60% of its water removed. Unlike evap­o­rat­ed milk, con­densed milk is sweet­ened with added sugar.

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