Skim
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| Depouillage | ■■■■■■■■■■ |
Depouillage is the French culinary term which means "to skim fat" which is done to remove the fat that . . . Read More | |
| Degraissage | ■■■■■ |
Degraissage is a cooking term the removal of fat from a broth or a sauce. If the liquid to be cleared . . . Read More | |
| Fumet | ■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Proof | ■■■■ |
Proof is a baking and cooking term, that is to "proof" yeast is to place it in a warm liquid and set . . . Read More | |
| Roux | ■■■■ |
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made . . . Read More | |
| Battuto | ■■■■ |
Battuto is the Italian cooking term which refers to a base for soups, meats, sauces, and vegetables made . . . 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 | |
| Cottage Soup | ■■■■ |
Cottage Soup refers to the Irish meatless vegetable soup seasoned with salt and pepper and a dab of butter, . . . Read More | |
| Milk at top500.de | ■■■ |
Milk is obtained from milking animals (eg., cows, sheep, goats, buffalo). Milk is usually heat-treated . . . Read More | |
| Buttermilk at top500.de | ■■■ |
Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (ie., the churning . . . Read More | |