Yesterday, I was reading a book on culinary experts and I have come to know about few chef terms and I have no clue about what is it all about! My friend told me that these terms will later help you to make any high class recipes. Could you tell me briefly about few popular chefs’ terms? These are dry cure, Wet cure, Brine, BRT leg, Crown roast, Frenched leg, Frenched rack, Hot house lamb, Split and chinned and shank etc. Please tell me about all popular chefs’ terms?
