Pincage refers to the French cooking technique. Pincage is pronounced pin-sahge and derived from the French word pincer, or to stiffen or pinch, this technique refers to what happens to tomato paste when it is cooked for a few minutes.
Pincage
Related Articles | |
| Indienne | ■■■■ |
Indienne is a cooking term that denotes a garnish or accompaniment to which curry powder has been added. . . . Read More | |
| Brunoise | ■■■■ |
Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables . . . Read More | |
| Sous Vide | ■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
| French | ■■■■ |
- French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More | |
| Tomatenmark | ■■■■ |
Tomatenmark is the German word for "tomato paste" or "tomato puree". Tomatenmark is a concentrated paste . . . Read More | |
| A la Creole | ■■■ |
A la Creole: a la Creole is a French cooking term a la Creole is a French cooking term for dishes prepared . . . Read More | |
| A la mode | ■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More | |
| Accommoder | ■■■ |
Accommoder is a French term which means the production of a dish, including the preparation of the ingredients, . . . Read More | |
| Arroser | ■■■ |
Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted . . . Read More | |
| Bouchee feuilletee | ■■■ |
Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff pastry which is about 3 cm. long. . . . Read More | |