Text 21144, 196 rader
Skriven 2009-02-21 19:31:16 av bill swisher (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Horseshoe Sandwiches (the second installment)
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       Title: Glossary - Part 2
  Categories: Cia, Ffbb, Glossary
       Yield: 1 Text


   Canapé:  An hors d'oeuvre consisting of a small piece of bread or
   toast, often cut in a decorative shape, garnished with a savory
   spread or topping.

   Capon:  A castrated male chicken, slaughtered at under 8 months of
   age and weighing 5 to 8 pounds (2.3 to 3.6 kilograms).  Very tender,
   it is usually roasted or poˆléed.

   Caul fat:  A fatty membrane from a pig or sheep intestine that
   resembles fine netting; used to bard roasts and pƒtés and to encase
   sausage forcemeat.

   Chasseur (Fr.):  Hunter's style.  A mushroom-tomato sauce made with a
   white wine reduction and demi-glace, and finished with butter and
   parsley.

   Chiffonade:  Leafy vegetables or herbs cut into fine shreds, often
   used as a garnish.

   Cocotte (Fr.):  Casserole.  A cooking dish with a tight-fitting lid
   for braising or stewing.  Also, a small ramekin used for cooking
   eggs.  (En cotte is often interchanged with en casserole).

   Compote:  A dish of fruit - fresh or dried - cooked in syrup flavored
   with spices or liqueur.

   Cornichon (Fr.):  A small, sour, pickled cucumber; gherkin.

   Coulibiac (Fr.):  A preparation of fish (usually salmon), kasha or
   rice visiga, onion, mushrooms, and herbs, baked in a pastry crust.
   (Also Russian, kulibyaka.)

   CrŠme anglaise (Fr.):  Custard sauce or vanilla sauce; "English
   cream."

   CrŠme fraŒche (Fr.):  Heavy cream cultured to give it a thick
   consistency and a slightly tangy flavor; used in hot preparations
   sine it is less likely to curdle when heated than sour cream or
   yogurt.

   Cro–te, en (Fr.):  Encased in a bread or pastry crust.

   Cuisson (Fr.):  Poaching liquid, including stock, fumet, court
   bouillon, or other liquid, which may be reduced and used as a base
   for the poached item's sauce.

   Curing salt:  A mixture of 94 percent table salt (sodium chloride)
   and 6 percent sodium nitrite used to preserve meats.  (Also known as
   tinted curing mixture, or T.C.M. - a food coloring is added as an
   identifier.)

   Daube:  A meat stew braised in red wine, traditionally in a daubiŠre,
   a specialized casserole with a tight-fitting lid and indentations to
   hold hot coals.

   Deck oven:  A variant of the conventional oven, in which the heat
   source is located underneath the deck or floor of the oven and the
   food is placed directly on the deck instead of a rack.

   Dépouillage (Fr.):  To skim the surface of a cooking liquid, such as a
   stock or sauce.  This action is simplified by placing the pot
   off-center on the burner and skimming impurities as they collect at
   one side of the pot.

   Dice:  To cut ingredients into small cubes (1/4 inch for small, 1/3
   inch for medium, 3/4 inch for large).

   Escalope (Fr.):  Same as scallop; a small boneless piece of meat or
   fish of uniform thickness.

   Etouffé (Fr.):  "Smothered."  A cooking method similar to braising in
   which items are cooked with little or no added liquid in a pan with a
   tight-fitting lid.  (Also étuver, … l'étuvée; a Cajun stew.)

   Farce (Fr.):  Forcemeat or stuffing; farci means stuffed.

   Filé:  A thickener made from ground, dried, sassafras leaves; used
   primarily in gumbos.

   Flat-top:  A thick plate of cast iron or steel set over the heat
   source on a range; diffuses heat, making it more even than an open
   burner.

   Fond (Fr.):  Stock; base or foundation.

   Forcemeat:  A mixture of chopped or ground meat and other ingredients
   used for pƒtés, sausages, and other preparations.  See Farce.

   Recipe by: The New Professional Chef (6th Edition)
   :          The Culinary Institute of America
   :          John Wiley & Sons, Inc.
   :          ISBN:  0-471-28679-6

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MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Glossary - Part 3
  Categories: Cia, Ffbb, Glossary
       Yield: 1 Text


   Galatine:  Boned meat (usually poultry) that is stuffed, rolled,
   poached, and served cold, usually in aspic.

   Garbure (Fr.):  A thick vegetable soup usually containing beans,
   cabbage, and/or potatoes.

   Gherkin:  A small pickled cucumber; a cornichon in French.

   Goujonette (Fr.):  Fish fillet cut in strips and usually breaded or
   batter-coated then deep-fried.

   Grand sauce:  One of several basic sauces that are used in the
   preparation of many other small sauces.  The grand sauces are:
   demi-glace, velouté, béchamel, hollandaise, and tomato.  (Also called
   mother sauce.)

   Griddle:  A heavy metal surface, which may be either fitted with
   handles, built into a stove, or heated by its own gas or electric
   element.  Cooking is done directly on the griddle.

   Grill:  A cooking technique in which foods are cooked by a radiant
   heat source placed below the food.  Also, the piece of equipment on
   which grilling is done.  Grills may be fueled by gas, electricity,
   charcoal, or wood.

   Griswold:  A pot, similar to a rondeau, made of cast iron; have a
   single short handle rather than the usual loop handles.

   Hors d'oeuvre (Fr.):  "Outside the work."  An appetizer.

   Hotel pan:  A rectangular, metal pan, in any of a number of standard
   sizes, with a lip that allows it to rest in a storage shelf or steam
   table.

   Julienne:  Vegetables, potatoes, or other items cut into thin strips;
   1/8-inch square x 1 to 2 inches is standard.  Fine julienne is
   1/16-inch.

   Jus (Fr.):  Juice.  Jus de viande is meat gravy.  Meat served au jus
   is served with its own juice or jus lié.

   Jus lié (Fr.):  Meat juice thickened lightly with arrowroot or
   cornstarch.

   Lardon (Fr.):  A strip of fat used for larding; may be seasoned.
   (Also, lardoon.)

   Liaison:  A mixture of egg yolks and cream used to thicken and enrich
   sauces.  (Also loosely applied to any appareil used as a thickener.)

   Marmite:  See Stockpot.

   Matignon (Fr.):  An edible mirepoix that is often used in poˆléed
   dishes and is usually served with the finished dish.  Typically,
   matignon includes two parts carrot, one part celery, one part leek,
   one part onion, one part mushroom (optional), and one part ham or
   bacon.

   MeuniŠre, … la:  "In the style of the miller's wife."  A cooking
   technique for items dressed with lemon and served with beurre
   noisettes.

   Mie (Fr.):  The soft part of bread (not the crust); mie de pain is
   fresh white bread crumbs.

   Monté au beurre (Fr.):  "To lift with butter."  A technique used to
   enrich sauces, thicken them slightly, and give them a glossy
   appearance by whisking in whole butter.

   Mousseline (Fr.):  A mousse; a sauce made by folding whipped cream
   into hollandaise; or a very light forcemeat based on white meat or
   seafood lightened with cream and eggs.

   Napper/Nappé (Fr.):  To coat with sauce; thickened.

   Noisette (Fr.):  Hazelnut.  Also, a small portion of meat cut from the
   rib.  Pommes noisette are tournéed potatoes browned in butter.  Beurre
   noisette is browned butter.

   Recipe by: The New Professional Chef (6th Edition)
   :          The Culinary Institute of America
   :          John Wiley & Sons, Inc.
   :          ISBN:  0-471-28679-6

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