Poêler
Related Articles | |
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 | |
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 | |
Drippings | ■■■■■ |
Drippings are the juices, marinade, melted fat, and browned particles that are in the bottom of a pan . . . Read More | |
Boulette | ■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
French Classic Sauces | ■■■■ |
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More | |
Paillard | ■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |
Goyave | ■■■■ |
Goyave is the French word for "Guava" . Guava is eaten as a fruit, in the Philippines, it is dipped in . . . Read More | |
Roulade | ■■■■ |
Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More |