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Bake blind (cuire à blanc): to pre-cook
empty pastry cases, lined with greaseproof paper and dry (baking) beans
to hold the pastry in shape.
Baste (arroser): to spoon hot fat or liquid over food, usually meat,
while it is cooking, in order to prevent drying out.
Blanch (blanchir): to place vegetables or
other foods in boiling water for a short time to remove any strong
taste, to soften, to preserve color (before freezing) or to make it
easier to remove the skins. Blend
(mélanger): to mix together a dry and a liquid substance.
Charlotte mould (moule à charlotte):
a flat-bottomed basin taht can be lined easily with fingers of bread or
biscuits.
Clarified butter: butter which has been
slowly melted and strained to remove the moisture and impurities. This
prevents the butter burning when it is used for frying.
Dice (couper en dès): to cut food
into small cubes.
Flights (ailerons): the wing ends
on poultry.
Garnish (garnir): to add an edible
decoration to a dish just before serving, in order to improve its
appearance and/ or flavor.
Glaze (glacer): 1) to paint egg and
water over pastry or dough before cooking so that it will shine when
cooked; 2) to paint a thin layer of jelly over cooked fruit or meat to
make it shine; 3) to dip glace fruits in a thick sugar syrup in order to
coat them.
Lard (larder): to thread strips of
fat (lardons) through lean meat.
Liaison (liaison): thickening or
binding of soup or sauce by the use of 1) egg yolks or 2)starch.
Marinate (mariner): to soak meat or
fish in liquid (often wine) and flavorings before cooking in order to
tenderize and improve the flavor.
Mouli (mouliner): to put through a
vegetable mill or mouli. See mouli-legumes.
Poach (pocher): to cook food in
liquid that is barely boiling.
Puree (purée): a smooth pulp
obtained by passing food through a sieve, liquidizer or mouli.
Reduce (réduire): to boil a liquid
in order to reduce its volume and so increase its flavor.
Refresh (rafraîchir): to dip hot
food into cold water to stop the cooking process and cool it quickly.
Sauté (sauter): to brown food
quickly in hot fat, either to cook it completely or just to seal it.
Simmer (mijoter): to cook food in a
liquid below boiling point on a very low heat, so that the water
shimmers but does not bubble.
Vanilla sugar: many recipes for desserts
specify vanilla flavored sugar, and vanilla essence is a crude
substitute for it. It is possible, though expensive, to buy vanilla
sugar, but it is very simple to make at home. A vanilla pod in a tightly
lidded jar of castor sugar will last for years. Each time some sugar is
taken out it should be replaced with fresh.
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