Glossary F
Deutsch: Sahne / Español: Nata / Português: Nata / Français: Crème / Italiano: Panna
Fløde is a Danish term for cream, a dairy product that is the high-fat layer skimmed from the top of milk before homogenisation. It is commonly used in a variety of culinary applications, including cooking, baking, and as an accompaniment to desserts and beverages. In Danish cuisine, fløde is prized for its rich, smooth texture and ability to add flavour and creaminess to dishes.
Deutsch: Foi Thong / Español: Foi Thong / Português: Foi Thong / Français: Foi Thong / Italiano: Foi Thong
Foi thong refers to Thai sweet egg shred.
Foi Thong in the food context refers to a traditional Thai dessert made from egg yolks and syrup, known for its golden, thread-like appearance. The name literally means "golden threads” in Thai, symbolizing longevity, prosperity, and good fortune. It is often served during weddings, religious ceremonies, and auspicious occasions in Thailand.
Deutsch: Foie / Español: Foie / Português: Foie / Français: Foie / Italiano: Foie
Foie refers to the liver of a duck or goose, often associated with foie gras, a delicacy in French cuisine. It is known for its rich, buttery texture and intense flavour. Foie gras is traditionally prepared by specially fattening the liver of the bird, often through a feeding process called gavage. It can be served in various ways, including pan-seared, as a pâté, or incorporated into gourmet dishes.
Fondue which is pronounced is "fahn-doo" comes from the French word "fondre" which means "to melt"(as in to melt butter) or "to dissolve (as in to dissolve sugar) . It is a pot full of melted Cheese in which crusts of bread are dipped.Â
There are several types of Fondue and the most notable of which is "Cheese Fondue":
(1) Cheese Fondue is a Swiss specialty in which Cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables.
(2) Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and Dip them
(3) Fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. This is similar to Fondue Bourguignonne. Â
The Japanese have a dish called shabu shabu, which is similar to Fondue Chinois. Named after the swishing sound that the meat makes in the broth, Shabu-Shabu is also served with vegetables and noodles in to be eaten along with the meat.
(4) Chocolate Fondue refers to a chocolate bath that is flavored with liqueur and eaten with bread and fruit, like fresh berries (strawberries is the most notable).