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Culinary Terms

Rolled out dough :
Shortcrust, puff, sablé or sweet dough rolled out with a rolling pin or a rolling mill to the thickness and the shape desired.
To roll out :
To stretch a (puff, cookie, sweet) dough to the desired thickness with a rolling pin or roller.
(Meat) offals :
Edible parts of animals, unsorted: head, feet, brain, heart, liver, kidneys, guts.
Giblets :
wingss, necks, legs, gizzards, hearts and livers of poultry or game birds.
To glaze :
to apply coating with a brush on a fruit pie for instance.
To age :
Term used to describe the storeing of meat or game in a cold and dry place for a few days so that it (ripens) to improve its tenderness.
Aiguillette :
Thinly sliced poultry breasts cut lengthwise.
Bilberryies :
Small red berries same family as bluberries but more sour. Prepared in compote, jam or jelly, they especially complement game dishes.
A la nappe :
To cook very slowly to allow a cream (custard) to thicken by semi coagulation of egg yolks.
cooked in boiling salted water :
To cook food in salted boiling water (eg: boiled vegetables)
To alcoholize :
To add alcohol into syrop, cream, sauce or pastry...
Anglaise :
Mixture of beaten eggs, salt and pepper used to coat boiled food.
Herbs & spices :
Condiments used for their flavours (eg: thyme, bay leaf, cumin, pepper...)
To flavour :
To add an aromatic plant in a mixture, a sauce, or a cream to flavour it.
To baste :
To pour juice or fat over food while cooking to prevent drying.
Dry :
Cooking sugar without water when making caramel
Aspic jelly :
Cold jelly mixture (eg : fruit in aspic)
To season :
To bring out the flavour of a dish by adding spices or herbs, (salt and pepper, ...)
To soften :
Render soft, malleable a fat-based preparation, pounding it with a rolling pin or kneading it with the fingers.
A Touch :
Very small quantity of condiment.
Attiéké :
Attiéké is the couscous of manioc which is very precious in Ivory Coast, all of Africa and even in Europe.
Au ruban :
We use the term "au ruban" when lifting the dough of a sponge cake mixture with a whisk, it runs down like a ribbon.
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