Glossary

Don't know what I mean by something? No worries, here's a glossary to help.

• chiffonade - a slicing technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
• cornstarch slurry - thick liquid made with cornstarch and cold liquid, usually water, used to thicken hot liquids for gravies or sauces. Typical use is 1 Tbsp cornstarch to thicken 1 cup of liquid. 
• deglaze - to dilute and remove meat cooked on the bottom of a pan to make a gravy or sauce, typically with wine. 
• lbs - abbreviation for pounds. 
• Tbsp - abbreviation for tablespoon. 
• tsp - abbreviation for teaspoon.