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What is a French culinary term for to braise with vegetables in wine?
The French culinary term for braising with vegetables in wine is "braiser." This technique typically involves cooking meat slowly in a covered pot with a small amount of liquid, often wine, along with aromatic vegetables. The process enhances the flavors and tenderness of the dish, resulting in a rich and savory meal.
What does kangkinai mean?
"Kangkinai" is a Tagalog term that refers to a traditional dish made from stewed or braised meat, often accompanied by vegetables and served with rice. It is a staple in Filipino cuisine, showcasing the rich flavors and culinary techniques of the Philippines. The term can also imply a sense of comfort and home-cooked meals, reflecting the importance of family and togetherness in Filipino culture.
Which french culinary term for basting in saute pan with butter?
Poulee
What is the french word for stage?
to work some where in a kitchen for free. ie Culinary term
Which french culinary term means blazed or flared in English?
blazed - flamboyé flared - brillé
What is Demitasse in culinary?
Demitasse is a French term for small, little, petite, tasse means cup.
What does Tempura mean in French?
In French, "tempura" refers to a Japanese dish consisting of seafood or vegetables that have been battered and deep-fried. The term itself is borrowed from Japanese, where it signifies the cooking technique. While there isn't a direct translation in French, it is often used to describe the same culinary concept. Tempura is appreciated for its light and crispy texture.
What is the culinary term for cutting food into strips?
The culinary term for cutting food into strips is "julienne." This technique involves slicing ingredients, typically vegetables, into long, thin strips, usually about 1-2 millimeters wide. Julienne cuts are often used for presentation and to ensure even cooking.
What country does the word dessert come from?
The word "dessert" comes from the French word "desservir," which means "to clear the table." This term evolved in the 15th century to refer specifically to the course that concludes a meal. The French influence on culinary terminology is significant, as many terms in the culinary world have French origins.
What is the French term for little chicken?
The French name for "chicken house" is "un poulailler" (masc.) in French.
What is the culinary term indicating a garnish of almonds?
Amandine describes a dish that is prepared or garnished with almonds. It is also called almondine, though that term is a misspelled form of the French amandine.
What type of cooking cut is cisele?
A cisele cut is a French culinary technique where food, usually fruits or vegetables, is finely julienned or cut into very small decorative shapes. It is often used for garnishing dishes or adding visual appeal to presentations.
