Noble Notations
Ingredients / Red wine vinegar
acid

Red wine vinegar

Density 1.01 g/ml — volume measurements convert to weight.

Used in

2
Preparation

Demi-Glace

A 48–72 hour reduction, done properly

Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.

China capEquipmentA rigid cone-shaped metal strainer with perforated holes. Coarser than a chinois; used to strain stocks and to press solids through with a ladle.FrenchCuisineThe codified European tradition of stocks, mother sauces and precise knife work — the source of most professional kitchen vocabulary.RoastingTechniqueDry heat, usually uncovered and at higher temperature than baking, to brown a surface while the interior cooks through.SauceCourseA liquid or emulsion built to dress something else. Unlike a condiment it is usually applied in the kitchen, not at the table.+4
rev 6

Baumy Biltong

Six batches of working out a wash and a dredge

The current specification: a 10 kg batch with 321.7 g of wash and a dredge sized for coverage rather than by ratio alone.

ChewyTextureResists the bite and needs working. In dried meat this is a target, set by how far the drying was taken.CuringPreservationPreserving with salt, and often nitrite, which both draws out water and directly inhibits bacteria — notably Clostridium botulinum.Dry-curingTechniquePacking in salt, and usually nitrite, to draw out water and make the meat inhospitable to spoilage organisms before drying.Drying boxEquipmentAn enclosed cabinet with a fan and often a low heat source, holding steady airflow and humidity for curing meat.+5