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| Gestovtes | ■■■■ |
Gestovtes is the German term which is also known as gedämpftes or gedünstetes. In cooking, it refers . . . Read More | |
| Einschichten | ■■■■ |
Einschichten: einschichten is a German term which means "to layer", example when making baked macaroni, . . . Read More | |
| Umrühren | ■■■■ |
Umrühren is a German word which means " to stir", for example to stir the sauce when cooking or preparing . . . Read More | |
| Abmessen | ■■■■ |
Abmessen is a German term which means "to measure", as in "Flüssigkeit abmessen" which means measure . . . Read More | |
| Vacation Time! Culinary Holidays, Learn Basic Food Terms in 6 Languages | ■■■■ |
Vacation Time! Culinary Holidays, Learn Basic Food Terms in 6 Languages: It is spring time, the weather . . . Read More | |
| Quetsche | ■■■■ |
Quetsche is the German word for a cooking utensil used to mashed or crushed potatoa potato press/crusher/masher. . . . Read More | |
| Matjeshering | ■■■■ |
Matjeshering refers to a German food made of young salted herring, a kind of fish. It is usually eaten . . . Read More | |
| Bouillon | ■■■■ |
Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More | |
| Revenir (Faire) | ■■■■ |
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give vegetables, . . . Read More | |
| Terrine | ■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More | |