Affriter is a  French cooking term used to describe the seasoning of a pan which can be achieved by rubbing the cooking pan  with salt or by heating a little bit of oil in the pan and then drying it with a cloth.

Related Articles

Jus lie ■■■■■
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More
A la bouchere ■■■■
A la bouchere: a la bouchere is a French term meanin "in the style of the butcher", it is referred to . . . Read More
Tartifle ■■■■
Tartifle refers to the potato in the Ardèche occitan dialect which is used in two (2) dishes that are . . . Read More
Suer ■■■■
Suer is the French cooking term which means "to sweat " - to gently cook vegetables in a little fat or . . . Read More
Mollete con Tomate y Aceite ■■■■
Mollete con Tomate y Aceite refers to a variety of Mollete which is rubbed with garlic and then topped . . . Read More
Zacirka ■■■■
Zacirka refers to the general name for egg barley in Belarus, prepared by blending flour and a little . . . Read More
Kashk ■■■■
Kashk is an essential part of many Iranian, Afghan, Arab, and Kurdish dishes such as Kashk Bademjan, . . . Read More
Pommes au four ■■■
Pommes au four is a French dessert which means oven baked apples. This is one of the lightest French . . . Read More
A la hongroise ■■■
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More
Bouchee feuilletee ■■■
Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff pastry which is about 3 cm. long. . . . Read More