Culinary Glossary 1515 uses innovative culinary techniques and ingredients

In an effort to bring unique tastes and an unforgettable fine dining experience to our guests 1515 uses innovative culinary techniques and ingredients. Some of which not well known so we wanted to create a glossary to help explain how our unique tastes are created.

Agnolotti – Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over filling of roasted meat or vegetables.

Berkshire Pork – Berkshire pigs are a rare breed of pig originating from the English county of Berkshire.
In the United States, the American Berkshire Association, established in 1875, gives pedigrees only to pigs directly imported from established English herds or to those tracing directly back to such imported animals.

Bouillabaisse – Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets.

Molecular Gastronomy – Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

Sous Vide – Sous-vide (/suːˈviːd/; French for “under vacuum”) is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables.

Stinging Nettles – Urtica dioica is a herbaceous perennial flowering plant, native to western North America. It has a flavor similar to spinach and cucumber when cooked, and is rich in vitamins A and C, iron, potassium, manganese, and calcium.

Torchon – “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking.

Wakame – Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavor and is most often served in soups and salads.