Nage
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| Saucisson | ■■■■■ |
Saucisson is a large, thick French sausage, with typical firm texture and flavored with herbs. There . . . Read More | |
| Degraissage | ■■■■■ |
Degraissage is a cooking termthe removal of fat from a broth or a sauce. If the liquid to be cleared . . . Read More | |
| Beurre Blanc | ■■■■■ |
Beurre Blanc is the French term which literally means "white butter " refers to a sauce made of finely . . . Read More | |
| Pique | ■■■■■ |
Pique refers to a Puerto Rican hot sauce prepared with chili peppers. Other definition: Piqué is the . . . Read More | |
| Demoiselles de Cherbourg | ■■■■ |
Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy . . . Read More | |
| Grillade au Fenouil | ■■■■ |
Grillade au Fenouil refers to fresh fish dish, in particular a classic Provencal dish which uses or requires . . . Read More | |
| Sous Vide | ■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
| Frittata | ■■■■ |
Frittata comes to us from the Italian word "fritta" for "fried." It is made made from beaten eggs into . . . Read More | |
| Paillard | ■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |
| Meunière | ■■■■ |
Meunière, a classic French culinary term, refers to a method of cooking, typically involving fish or . . . Read More | |