Help build the ChefTalk.com cooking dictionary by adding and defining a cooking term
Cooking Term Definition: French Goat Cheese: Montrachet´s Designation of Origin is a tiny Burgundian village famous for its wines, is also the name of its goat cheese, which is created into small cylinders and then wrapped into chestnuts leaves for ageing process. The goat cheese can also be coated with ash which creates a dense creamy texture. This is a highly prized export from France. read more
Unmold Definition: Means to remove food which has been molded to a dish (sometimes fancy dishes) in which it was made or formed in. To unmold, requires inverting the container over a dish or plate. Read what they have to say : Unmolding a cake read more
Cooking Term Definition: Cheeses With A Washed Rind: Muenster and Epoisses; have a sticky orange red rind resulting from a method of salt water bathing the rind. The Iberian Peninsula does not produce washed rind cheeses. The majority of the genre are produced in Wisconsin, in the USA, France and Holland. read more
Cooking Term Definition: Bloomy Rind Cheeses: Brie and Camembert are types of bloomy rind cheeses, thus possess a soft, fuzzy white rind which is edible should one wish to eat it too, with an interior texture that gradually becomes very moist and creamy when room temperature. A bloomy rind cheese is not produced on the Iberian Peninsula nor in Greece to my knowledge. read more
Cooking Term Definition: French or Swiss Raclette Cheese: This cheese has a nutty flavor with just a hint of Alpine flora. Raclette is also the name given to a dish in which the cheese is exposed to direct heat and it melts and the buttery mass is scraped on a plate and served with boiled potatoes and onions. It is a common dish young people enjoy in the Alpine region sitting west is France and east is Switzerland. It also is used as a topping for Onion Soup. read more
Cooking Term Definition: Alsace Tart Flammekueche is a medieval onion, bacon,, nutmeg, cheese, flour, oil, salt and créme fraîche tart. This tart dates back to the 15th century and was baked when peasants and farmers´ wives had left over pieces of dough which were used to create these savory tarts. read more
Cooking Term Definition: Digestivi: This is a genre of Italian after dinner drinks, often called collectively, digestivi. They may range from straight up to refined. Some digestivi include: Grappa, a clear brandy distilled from the remnants of a wine grape pressing; Sambuca ( anise licor) and Frangelico ( hazelnut licor). In English this is known as an after dinner drink or a cordial. read more
