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Culinary Terms
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Culinary Terms
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Warming pan :
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Pan with salted scalding water used to reheat boiled vegetable or pasta.
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Wattle :
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Reddish colored fleshy organ that can be found under the beak of some birds.
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Well :
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Synonymous of .
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To whip :
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Whisk a mixture so as to increase its volume either by incorporating air (stiff egg whites) or by adding oil (mayonnaise).
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To whip up again :
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To homogenize or a sauce where the components have separated.
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To whisk :
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To beat a mixture vigorously with a whisk.
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To Whisk in Butter :
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To combine butter into a sauce with a whisk. Last stage when making a sauce.
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Whistles :
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To chop leeks into bevelled pieces.
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White roux :
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made of butter and flour in even quantities.
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To whiten :
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Stir smooth butter and sugar with a wooden spatula until the mixture whitens.
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Wishbone :
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V-shaped bone in poultry
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To work :
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Mix a dough or a mixture energetically with a wooden spatula or a beater-mixer.
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