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Memory loss... what's it called?

post #1 of 23
Thread Starter 
What's it called when you mix beaten eggwhites with pastry cream and the brown it under the salamander?

Kuan
post #2 of 23
Kuan,
I believe you are thinking of

"Glacage"?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 23
Thread Starter 
So I would say...

Fresh seasonal fruit with creme pastissiere glacage, or glacage of pastry cream?

Kuan
post #4 of 23
Dear Kuan,

I would use the first descprition.
Sounds tatsy
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #5 of 23
Thread Starter 
Thank you CC! :)

Kuan
post #6 of 23
Amnesia!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #7 of 23
Glacer
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #8 of 23
You also might want to fold a little whipped cream into that too.
It's not Dairy Queen.
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It's not Dairy Queen.
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post #9 of 23
Kuan, When I make a glacage for a savoury application I make it by making a tight bechemal,then folding in hollandaise and whipped cream as TBH said.

Kimmies "Glacer" may be more the specific word your looking for as it applyies (I believe)to only the sweet side of the kitchen
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 23
CC,

Technically, en cuisine, the mere act of browning a dish under the salamander is called "glacer" on the savory side of the kitchen too! :)

Edited to add the french version:

«Passer un plat au four ou à la salamandre pour lui donner de la couleur.»
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #11 of 23
kuan,
very popular here, Fresh Fruit Glacage. Most places take the quick route and use a thined pastry cream or thick creme anglaise, sugar it like a brulee and torch.
Jeff
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #12 of 23
Kimmie,

Funny, with all my books I found the definition in a old small book the I love called Le Repertoire De Le Cuisine

Glacer " To colour a dish under a salamader."
So Bingo...thats the word, although like Panini said glacage should work in the menu copy as well.
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #13 of 23
Ya know when it comes to French, does anyone really know. Every time I have a question about a word, the responce is , yes you can say that ,BUT some say this, AND others say that.
My wife and MIL use French for everyday. My MIL from a Parisian back ground and my FIL from Egyptian background. All three have an opinion when it come to questionable words.
For this one my wife laughed when I asked if the little 5 should be hanging off the C, she said, you know the E takes the place.
I couldn't tell you what should be hanging of where, I understand French but refuse to try to speak or write it.LOL
I love you French speaking people!!!!:D :bounce: ;)
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #14 of 23
Love you too, Panini! :)

Funny indeed, CC!

I also found the definition in a small culinary lexicon booklet. It's old and lost it's cover so I can't even tell you the title. I bought it in a garage sale for 25 cents but the information in it is worth gold!
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #15 of 23
Well, well, well, the things we learn. :D


Et alors Panini, refuses-tu de le lire aussi? ;)
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #16 of 23
Years ago, I used to eat often at Middle Eastern restaurants on Atlantic Avenue in Brooklyn (NYC). A lot of the places were related, literally -- cousins, uncles, etc. So, very often a dish on one menu would appear on the others. The one thing that always mystified me was something-or-other with "glassage sauce." It took years and years to figure out they meant glacage (yes, Panini, with the little 5, aka ce'dille, hanging off the c).;)
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #17 of 23

Cedille: the little 5

Panini:

The little 5, or cedille (sp), indicates that the the character "C" off of which it hangs is pronounced as an "S". Otherwise in French, the "C" is pronounced like a "K" when followed by "A", "O" or "U". In this context the "c" in glacage would have a cedille appended to it.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #18 of 23

cédille

glaçage
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #19 of 23
Kimmie, maybe you can help me change the character set I use here? I really wish I COULD spell properly in French. :(
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #20 of 23
Hey Kaun,

See what you started?!?! lol

French 101:D
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #21 of 23
Suzanne,

I don't know if this will be clear to you as I'm trying to translate instructions for you, LOL!!

From "Word", click on "Insert", then on "Special Characters", find (normal text) in the Font box, and you will find Ç and ç amongst other french signs. :cool:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #22 of 23
Thank you

ùÕöÖ äåî÷øà

OMG,I typed this in Hebrew from word and it came out like this?:confused:
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #23 of 23
use your ASCII codes:

Press down alt and type 135 on your numerical pad.

Works everytime.

I'll give you a list if you'd like.
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