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Revenir (Faire) | ■■■■■ |
; Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give . . . Read More | |
à blanc | ■■■■ |
à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also means . . . 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 . . . 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 | |
Rotisserie | ■■■■ |
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More | |
Terrine | ■■■■ |
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More | |
Drippings | ■■■■ |
Drippings are the juices, marinade, melted fat, and browned particles that are in the bottom of a pan . . . Read More | |
Guksu-Jeongol | ■■■■ |
Guksu-Jeongol or Guksu Jeongol refers to Korea's noodle casserole . It is a noodle hot pot dish that . . . Read More | |
Pan Gravy | ■■■■ |
Pan Gravy refers to a kind of sauce made by adding liquid, thickening and seasoning the natural juices . . . Read More |