À blanc
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| Rotisserie | ■■■■■■■ |
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More | |
| Boulette | ■■■■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
| Terrine | ■■■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More | |
| Roulade | ■■■■■■ |
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More | |
| Papillote | ■■■■■■ |
Papillote is a French culinary term for paper, that is: 1. frilled to be used in decorating the ends . . . 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 | |
| Ficeler | ■■■■■■ |
Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring . . . Read More | |
| Broiling | ■■■■■■ |
Broiling is a cooking method that involves using high, direct heat from above to cook food. This technique . . . Read More | |
| Burgundy (Snail) | ■■■■■ |
Burgundy (Snail) : Burgundy Snail or Helix pomatia linné refers to one of the most known and edible . . . Read More | |
| Agneau Blanc | ■■■■■ |
Agneau Blanc (literally means white lamb) is the French term for "Young lamb" or "Spring lamb". Agneau . . . Read More | |