Skim
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| Depouillage | ■■■■■■■■■■ |
Depouillage is the French culinary term which means "to skim fat" which is done to remove the fat that . . . Read More | |
| Milk | ■■■■■ |
Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source . . . Read More | |
| Liaison | ■■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
| Water | ■■■■■ |
Water: "water" refers to the clear, odorless, and tasteless liquid that is essential to life and used . . . Read More | |
| Veloute sauce | ■■■■■ |
A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added . . . Read More | |
| Etamine / Étamine | ■■■■■ |
Etamine / Étamine: Etamine is the French word which means "cheesecloth" a muslin cloth which is used . . . Read More | |
| Fumet | ■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Broth | ■■■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
| Casserole | ■■■■ |
Casserole originates from the ancient practice of stewing meat slowly in earthenware containers. Types . . . Read More | |
| Jus lie | ■■■■ |
Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More | |