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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 | |
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 | |
Drippings | ■■■■■■ |
Drippings are the juices, marinade, melted fat, and browned particles that are in the bottom of a pan . . . Read More | |
À blanc | ■■■■■ |
À blanc: à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also . . . 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 | |
A la Forestiere | ■■■■■ |
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More | |
Papillote | ■■■■■ |
Papillote is a French culinary term for paper, that is: 1. frilled to be used in decorating the ends . . . Read More | |
Terrine | ■■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More | |
Braising | ■■■■■ |
Braising is a cooking method that involves two key steps: searing food at a high temperature and then . . . Read More | |
Guksu-Jeongol | ■■■■■ |
Guksu-Jeongol or Guksu Jeongol refers to Korea's noodle casserole. It is a noodle hot pot dish that contains . . . Read More |