Friteuse / Fritteuse
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Friture / Fritures | ■■■■■ |
Friture / Fritures: Friture means fried in deep fat or oil. It also generally refers to a platter of . . . Read More | |
Huile d'arachide | ■■■■■ |
Huile d'arachide is the French term for "Peanut Oil", a kind of oil that is extracted from peanuts. Peanut . . . Read More | |
Huile de Sesame | ■■■■ |
Huile de Sesame is the French term for "Sesame Oil" Sesame oil is of vegetable origin and is obtained . . . Read More | |
Tomatenmark | ■■■■ |
Tomatenmark is the German word for "tomato paste" or "tomato puree". Tomatenmark is a concentrated paste . . . Read More | |
Quetsche | ■■■■ |
Quetsche is the German word for a cooking utensil used to mashed or crushed potatoa potato press/crusher/masher. . . . Read More | |
Kuhol | ■■■■ |
Kuhol is the Filipino word for edible snails known as Escargot in French and Schneken in German. Kuhol . . . Read More | |
How To's: Guide to Knife Cuts | ■■■■ |
How To's: Guide to Knife Cuts: Julienne 1/8 x 1/8 x 1-2 inch Brunoise 1/8 x 1/8 x 1/8 inch Batonnet . . . Read More | |
Ris de Veau | ■■■■ |
Ris de Veau is the French term for "Veal sweetbreads". Ris de Veau are the thymus glands of veal used . . . Read More | |
Sous Vide | ■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
En Chemise | ■■■■ |
En Chemise is the French term which means "With their skin", generally referring to potatoes with skins . . . Read More |