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Cooking Glossary

This list will slowly build as we use and add new term.

Fond: The stuff that sticks to the bottom of a pot or pan when cooking. There's a lot of flavor in here, so when making a soup, stew or gumbo, you'll want to deglaze that and scrape it all up to get that taste onto your spoon!

Mise en place: French for "everything in it's place", mise en place is the practice for prepping all your ingredients and laying them out prior to cooking.

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Hi, I'm Mike. When it comes to cooking, I'm pretty nerdy. NerdChefs focuses on Instant Pot, Sous Vide and Air Fryer recipes, with some of our other favorites sprinkled in.

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