Stock lingo ham11/21/2023 ![]() 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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