Bain-MarieHot-water bath, in which some preparations and sauces are kept on a certain temperature (some preparations can be made in bain-marie, for example whipping sabayon, choux pastry, melting chocolate). Blanching To heat vegetables or meat by immersing in boiling water.
(Refresh immediately by plunging into ice cold water)
You blanch vegetables or meat in order to clean, to diminish the salty taste, to take away the bitterness or to reduce the volume. Coulis Liquid purées of fruits or vegetables.
A coulis is often used as a sauce. Glaze To spread the outside of dough with beaten egg yolk, so that pastry will get a golden shine while baking in the oven. Enrich To add butter pieces in a sauce, one at a time. You let them melt and whisk. Also whipped white of an egg. Escabeche Prepared boiled or deep fried fish, meat or poultry slices marinated in a mixture of spices. Fry To brown in a short time. Fusion Combinations – fusions – of Eastern and Western European ingredients and recipes. Garnish Final decoration of a dish. Gratin To bake a meal in the oven or under an open grill so that it browns the top of the dish. The meals are very often powdered with grated cheese, poured with melted butter or powdered with breadcrumbs. Clarified butter Melted butter – the clear oil that rises to the top is clarified, the creamy substance that is left at the bottom can be discarded.
| HarisaA spicy Northern African herb on the base of chilli peppers Marsala A golden brown aromatic wine from Sicily, sometimes used to make sabayon Persillade Mixed chopped herbs and breadcrumbs. Poaching To cook meat or fish in cooking liquid.
(also: To cook the content of stuffed moulds in bain-marie)
The liquid may not boil (no bubbles). Quenelle Oval garnishing, traditionally of fish mousseline plus any other ingredient that can be served in an oval form. Plunge To immerse boiled vegetables (or pasta) in cold water in order to stop the cooking process quickly. In addition prevents the vegetables from losing their color. Seal To cover cold and warm dishes with a thin layer of sauce or gelatine. Sauté To cook something and brown at the same time in a hot sauté pan. Sodium Bicarbonate Salt. Stock Very well boiled broth, that serves as the base for sauces and ragouts. Sweat To lightly fry vegetables just until they begin to soften. Tbs. abbreviation to indicate the volume of a tablespoon.Terrine Glazed earthenware dish or pot with a high upright rim for the preparation of pastries. The name is also used for the dish itself, which is mostly a cold dish served with warm toast. Vinho Verde The most important wine of the North of Portugal, a light wine with a slight fizz. Zest The aromatic outside layer of skin from citrus fruits.
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