A small onion with a couple of studded cloves securing a bay leaf used to flavour milk for béchamel or bread sauce.
It is usually served warm as an accompaniment to roast chicken and turkey and game birds. You can buy bread sauce mixes but the recipe is very simple.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice
It is prepared with the addition of roughly chopped capers, gherkins, a squeeze of lemon juice and chopped herbs.
The classic mayonnaise recipe is essentially an emulsion with vinegar and sometimes lemon juice carried in olive oil. The mix is bound together with egg yolk.
Pork is cured in brine to make bacon and ham, inhibiting bacterial spoiling . Other food stuff can also be brined, Feta and halloumi cheeses are both aged in brine for flavour. Brining is increasingly popular with professional chefs to help chicken, other poultry and pork stay juicy and moist during cooking .
In the kitchen, an emulsion is normally the combination of fat and water (or water-based) ingredients.