• Last updated 1/21/12 by Nicko

A very thin "pancake" of French origin. Crepe batter is very thin and sauteed briefly in a very hot, lightly greased pan.   research paper read more

• Last updated 2/15/12 by petalsandcoco

Albert sauce   Definition:   A rich horseradish sauce with a base of butter , flour and cream. Usually served with beef.                                                                                                  read more

• Last updated 1/7/12 by Nicko

    Description: To cook slowly in a small amount of fat so that the ingredient cooks through with little of no color.   read more

• Last updated 1/27/12 by petalsandcoco

   Coddle   Definition: To cook in liquid just below the boiling point. From the verb : To coddle - to treat gently                                                                                                       read more

• Last updated 2/21/12 by petalsandcoco

Filter   Definition: To strain through a paper filter or cheesecloth or any other item or piece of equipment , designed to separate products.                                                                           How do they filter ?          Cheese Cloth or ...?                                                                                                 Filter with cheesecloth                                  Filter with paper   What about : How Do You Filter Your Deep Fryer Oil?     read more

• Last updated 2/13/12 by petalsandcoco

Binder   Definition: A thickening agent for soups, sauces, and other mixtures.  Examples: cornstarch, roux, egg yolks, arrowroot, beurre manie.   Just to note , a binder is sometimes referred to as a liason.                                                                                             read more

• Last updated 2/13/12 by petalsandcoco

Colander   Definition: A utensil made from plastic or metal which is usually round with handles and with small holes punched in the bottom and the sides. Used for straining vegetables, pasta or any other foods that require the liquid to be separated from the solids.                                                                     Ideas :                                              REQ: Pan and colander... read more

• Last updated 2/11/12 by margcata

Cooking Term   Definition: Ecuador: Llapingachos pronounced YAP IN GHA CHOS, is an indigenious mashed potato patty with a crisp exterior and a mountain cheese interior. The translation is: Potato Cake.               read more

• Last updated 1/23/12 by petalsandcoco

Nage   Definition: A nage  ( French : while swimming) is a flavoured liquid used for poaching delicate foods as seafood or fish etc. It can be flavoured with white wine, vegetables and some herbs  in which the food is then slowely poached. (well flavoured court bouillon). The liquid is then reduced where the cook can decide to add cream or butter.                                                                                                      read more

• Last updated 2/21/12 by margcata

Cooking Term   Definition: Greek, Lebanese, Turkish, Syrian and Israeli: Falafel is a popular street and tavern dish created with the following ingredients:   chickpeas  onion garlic fresh mint cilantro herb Cayenne Olive Oil cumin Yeast   The appearance of Falafel, is a cross between a chickpea vegetarian burger patty and a croquette. The mixture is managed in the same way, one might form a hamburger and then they are sauteéd in olive oil, drained on paper towel and the served with... read more