Dissolve – To combine a liquid having a dry ingredient completely more than enough that no grains in the dry component are apparent.
Cure – To treat foods in an effort to protect them. Smoking, salting, and pickling are a number of the some ways to get rid of foods.
Ajouter à un sac de mélange à salade César. Poitrines de poulet grillées Recouvrir les poitrines de poulet grillées (voir le «Tableau de grillades ») de sauce barbecue et de fromage râpé.
Deglaze – A method whereby immediately after sautéing a food items, liquid is included towards the pan to loosen the caramelized bits of food on the bottom utilized to come up with a pan sauce.
Cheesecloth – A flexible, purely natural cotton fabric that may aide quite a few kitchen responsibilities. It will never crack apart when boiled, nor will it have an affect on the taste of foods it encounters.
Creole – A lot more refined than Cajun, creole cookery relies a lot more on butter and product, Furthermore, it depends a lot more on the usage of tomatoes and isn't as spicy as its Cajun counterpart.
Marinate – One of several oldest culinary methods, utilized to steep meat or sport in a marinade for a certain period of time to tenderize and taste the flesh.
A Blanc – French for “in white”. Typically employed to describe product sauces, or meats that happen to be geared up without having browning them.
Dutch Oven – A large kettle manufactured from cast iron with a good fitting lid useful for braising or stewing foods.
Salad – A dish of raw or cold, cooked foodstuff typically seasoned or dressed with a cold sauce, served being an hors d’oeuvre, facet dish, or appetizer.
Quenelle – A dumpling produced with forcemeat of pork, beef, or fish certain along with Excess fat and eggs. The term is likewise applied to explain the oval, a few sided shape normally manufactured.
Challenging-ball stage – A method for get more info screening boiling sugar referred to as The purpose at which a drop immersed in chilly h2o sorts a tough or rigid ball that is a bit pliable. Utilizing a candy thermometer, this phase registers between 250° and 265°File.
Blondir – A French term for lightly browning foodstuff in a Unwanted fat. Meats and flour (to provide roux) are cooked With this vogue.
Neige - A French time period for egg whites which were beaten till they variety rigid peaks. They're Employed in lots of dessert and pastry preparations.