![]() ![]() Garlic and oil emulsion used as flavoring.Ī deep frying pan with a lid, used for recipes that require fast frying, then slow cooking. Melted butter to which flour has been added. To quickly fry meats or vegetables in hot fat to warm them through. It also refers to a shape that the minced mixture is made into.įlour mixed with water or egg white and used to seal pans when cooking food slowly. Minced fish or meat mixture that is formed into small shapes and poached. To insert fat, bacon, ham etc into meat or poultry. ![]() Often refers to uncooked dough or pastry.Ī sweet or pastry, it also refers to a cake shop. Refers to potatoes molded into balls with a melon scoop and fried or roasted.Ī basic mixture or paste. To coat with egg and crumbs before frying.Ī wrapping of parchment paper around fish or meat used for cooking. The word can also refer to hazelnuts.Ī term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients.Ī very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. The soup is both cooked and served in it.Ī cake tin that is wider at the base than at the top and only about 1" in depth. Sometimes also means a mixture of fruit, like fruit salad.įrench word for a covered earthenware container for soup. Small diced mixed vegetables, usually containing at least one root vegetable. Ingredients used for thickening sauces, soups or other liquids. The juices that occur naturally from cooking. The finished food is referred to as au gratin as in au gratin potatoes. To sprinkle the surface of a cooked food with bread crumbs and butter, and sometimes cheese and brown under the broiler. Reduced brown stock used to add color and flavor to sauces. ![]() Something that is iced or set on or in a bed of ice.Ī stew made from poultry, meat or rabbit that has a white sauce. The term used to refer to something served before the main course but is used now to refer to the actual main course.ĭessert or sweet, but not including pastries.Ī thin slice of meat that is often pounded out to make it thinner. Sometimes combined with chopped ham or scallops. To skim off the scum that accumulates at the top of a stock or sauce.įinely chopped raw mushrooms, used as a stuffing. It is usually done to remove a strong taste. To extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. The liquid is usually water, wine or broth. To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. Small mold shaped like a castle used for molding salads or baking cakes. Small cubes of bread used as a garnish is salads and soups. Sometimes refers to a pastry crust, sometimes to toasted or fried bread. To remove the backbone from a rack of ribs.Ī thick sauce usually made from one main ingredient, such as raspberry coulis.Ī mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.īread piece dipped in butter and baked until it is crisp.Ĭrust. Vegetables cut into very small diced pieces.Īn appetizer consisting of a small bread or biscuit base covered with a flavored topping. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). Usually refers to stews made of lamb, chicken or veal.Ī mixture of fresh herbs tied together with string and used to flavor stews, soups etc. Small dollops of dough that are fried.īutter and flour mixed together in equal parts and used to thicken liquids.Ī shellfish soup that has been thickened.Ī stew made from meat that has not been browned or fried. Used for custards and terrines.Ĭreamy pudding that is made with cream and eggs, then set with gelatin.įritters. A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. ![]()
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