Maltaise – A French expression describing sweet or savory foods preparations that are determined by oranges, specifically the blood orange.
Glaze – A thick, syrupy compound attained by cutting down an unthickened inventory. Utilized as an essence added to sauces to fortify their taste.
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.
Caboulot – Much like a café, but, is much more specially an establishment of modesty that also incorporates a country or suburban sense and invitations its attendees into lively dances and tune to accompany the eating knowledge.
Saddle – A cut of meat consisting of the two loins within the rib section to the haunch or tail, mostly from hare, rabbit, lamb, or venison.
Trinity – A Louisiana Cajun/Creole vegetable mixture consisting of an equal mixture of onion, green pepper, and celery applied thoroughly in a lot of these cooking.
Fondue – Irrespective of numerous misinterpretations, This is certainly unquestionably a Swiss specialty consisting of a number of cheeses ( commonly Comté or Gruyére cheese) melted inside a Particular pottery dish with white wine and seasonings.
Fold – A cooking method whereby a lightweight compound is Carefully combined with a heavier substance. The lighter of the two is put on major and Slash vertically in the heavier as being the bowl is rotated 1 / 4 transform with Each and every series of strokes.
Demitasse – A French phrase for “50 percent cupâ€, This may seek advice from both a tiny espresso cup or maybe the solid coffee served from the cup.
Lard - Lard is definitely the layer of Unwanted fat located together the website again and beneath the skin on the hog. Hog-butchers prepare it throughout the slaughtering process and preserve it in salt. In Italy it truly is utilized largely (possibly minced or in complete items) to prepare many kinds of sauces and soups, to Prepare dinner greens and legumes, or to lard beef or poultry.
Estouffade – A French phrase referring into a dish whose ingredients are sluggish cooked, also a transparent brown stock used to dilute sauces, ragouts, and braised dishes.
Kobe Beef – An special quality of beef cattle made in Japan. The manufacture of this beef is very constrained and very expensive to obtain .
Time – To add an component to foods in advance of, through, or soon after cooking to reinforce its flavor, but not using far from the purely natural flavor of the foods.
Haute Cuisine – A French term employed to explain food items that's presented in an elegant or elaborate manner, completely ready, or of the highest high quality.