French term for a thickener of soups & white sauces, made from flour & butter heated to form a paste
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Cooking Terms - Good Cooking  Sauce Allemande is made from veal stock, cream, egg yolks and lemon juice. ... Heating salted butter until dark brown and foamy but not smoking. ... To thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, butter, .... The term also describes a sugar coating surrounding a fruit dipped in a egg white and...
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J! Archive - Show #3640, aired 2000-06-02  If your E-mail crashes, you may have to use this rhyming 2-word term for letters delivered the old way ... French term for a thickener of soups & white sauces, made from flour & butter heated to form a paste...
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How To Make Roux: Step-By-Step - Allrecipes Dish  Roux ("roo") is a thickening agent for soups and sauces with roots dating ... not know the term, you know the technique: a basic white sauce, such as the ... Made by cooking a flour and oil paste until the raw flavor of the flour cooks ... Begin making the roux by melting 1 cup of clarified butter in a saucepan over medium heat.
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Glossary of Cooking Terms - Better Homes and Gardens  In cooking, this French word, meaning "made of rags," refers to thin strips of fresh ... White chocolate, which has a mild flavor, contains cocoa butter, sugar, and ... Vegetables are cooked slowly over low heat in a small amount of fat until ... A thick, intense meat-flavor gel that's often used as a foundation for soups and sauces.
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Roux - Wikipedia  Roux is flour and fat cooked together and used to thicken sauces. The fat is butter in French ... It is used as a thickener for gravy, other sauces, soups and stews. ... In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark brown in ... The French term roux has become a loan-word in Japanese, r (),...
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Free Flashcards about FOOD & DRINK - StudyStack  THIS TERM FROM FRENCH COOKING REFERS TO A HIGHLY SEASONED STEW OF MEAT OR FISH & SOMETIMES VEGETABLES, RAGOUT.
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Cook's Thesaurus: Thickeners  starch thickeners Notes: These silky powders are used to thicken sauces, ... of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. ... arrowroot starch = arrowroot powder = arrowroot = arrowroot flour This starch ... OR rice starch OR flour (Flour makes an opaque sauce, imparts a floury taste,...
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Beurre noisette - Wikipedia  Beurre noisette is a warm butter sauce that can be used to accompany many foods, such as winter vegetables, pasta, fish, omelettes, and chicken. The sauce is also frequently used in French pastry production. ... As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used...
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Hollandaise sauce | Define Hollandaise sauce at Dictionary.com  a rich sauce of egg yolks, butter, vinegar, etc, served esp with fish. Word Origin. C19: from French sauce hollandaise Dutch sauce. Collins English Dictionary...
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blanching (cooking) - Memidex dictionary/thesaurus  Middle English blaunchen, to make white, from Old French blanchir, from blanche,... (Source: ... to boil food for a short time until it's partly cooked (11 of 17 words,...
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The Mad Logophile: Bon Appetit! -- Cooking Terms - Daily Kos  Sep 6, 2009 ... The process also incorporates air to make ingredients like flour, lighter. ... Blackened is a cooking technique where meat or fish is seasoned with a Cajun ... Bourguignonne, in the name of a dish, means it was cooked with burgundy wine. ..... To julienne is to cut food into thin sticks, also called matchsticks.
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Google Answers: How do chefs stabilize sauces?  I'd like to know how professional chefs stabilize sauces they make in .... The resultant flavours should be clear, concentrated, and insistent; ... Butter, then, is a useful but limited thickening agent. .... Finished sauces made with rice starch are similar to flour-based sauces, in that they are rather opaque and...
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Professional Cooking Chaper 9 Review Flashcards | Quizlet  a soup that is thickened by pureeing one or omre of its ingredients ... consomme madrilene. a clarified soup, consomme, flavored strongly with tomato.. chowders. a type of heary American soup often containing seafood, potatoes, and milk ... ingredients used to clarify a stock are ground meat, mirepoix, tomato product,...
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beurre noir - Memidex dictionary/thesaurus  "beurre noir" definitions: melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is ...
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History of Sauces, Whats Cooking America  History of Sauces, Sauces are liquid or semi-liquid foods that make other ... The word sauce is a French word that means a relish to make our food more appetizing. .... The name was changed to hollandaise to indicate the source of the butter ... He brought back a local sauce based on lemon juice key and egg yolk, olive oil...
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Cooking Terms - Glossary - Lifestyle FOOD  Find out how to identify and prepare a huge range of ingredients to enhance your skills in the ... To dry food, usually ham or fish, by hanging it in a flow of fresh air. ... American term for plain white flour that can be used for all types of baking. ... Meaning 'mouth pleaser' in French, this small appetizer is served before a meal.
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Cooking Terms : The Reluctant Gourmet  Often used with fowl or extremely lean meats, barding bastes the meat while it is ... browned in butter and/or oil, then cooked in a covered pot in a small about of ... Bouquet garni : a little bundle of herbs, tied together or placed together in in a ... Fondue : From the French word for melt, the term could refer to food cooked in a...
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Cooking terms: a list of common terms and jargon used in ...  Usually used to describe cream sauces, or meats that are prepared without ... Assation  A French term for cooking foods in their own natural juices without adding extra ..... Escalope  French word meaning a thinly sliced white meat, usually veal, ... Estouffade  A French term referring to a dish whose ingredients are slow...
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Thickeners - Fine Cooking  A guide to the starches that make pie fillings, sauces, and gravies gel. ... and her recipes use potato starch to thicken everythingcan I use flour instead? ... this country at least) for thickening pan sauces, gravies, puddings, and pie fillings are flour, ... The outer edges of the powdered starch will gelatinize instantly, virtually...
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Cooking Terms - Good Cooking  In French Cooking it means in the German style. ... Items prepared like this are usually pan fried in oil or clarified butter until golden and crispy. ... To coat food with melted butter, glaze, or other liquid using a pastry brush. ... Chopped seasoned food held together by cream sauce, eggs, flour/breadcrumbs, shaped and then...
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lit: clarified butter - Student Resource Glossary  Very thin sticks of potatoes that are deep-fried. ... Arroser (AH roh zay), (lit: to baste) the wetting of meat or fish with a liquid or fat during or after cooking. ... Bchamel (beH shah mel), white sauce made from milk and white roux. One of ... To add butter to a sauce or dough. .... From the French verb croquer meaning to crunch.