en Papillote
Related Articles | |
| Sous Vide | ■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
| Molecular Gastronomy | ■■■■ |
Molecular Gastronomy is a culinary term in which scientific methods and equipments are used in cooking . . . Read More | |
| Kelewele | ■■■■ |
Kelewele refers to one of Ghana's food and a popular type of street food made of spicy and sweetish deep-fried . . . 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 | |
| French Classic Sauces | ■■■■ |
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More | |
| Friteuse / Fritteuse | ■■■■ |
Friteuse / Fritteuse is the German word for "deep fryer" or deep fat fryer , a cooking implement used . . . Read More | |
| Steamed | ■■■■ |
Steaming is a method of cooking using steam. Steamed food is considered a healthy cooking technique and . . . Read More | |
| A la mode | ■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . 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 | |
| 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 | |