http://www.thursday-13.com/
Thank you Janet and Megan for resurrecting it!
♥
Thank you Janet and Megan for resurrecting it!
- AU JUS = with natural gravy
- AU GRATIN = covered with cheese or crumbs (or both) and baked
- ASPIC = savory jelly made from stock or tomato juice with gelatin
- BASTE = to moisten food while baking with pan juices
- BISQUE = a white soup base
- CAFE AU LAIT = equal parts coffee and milk
- CREAM = to mix butter (or shortening) in a bowl until soft and light
- FRAPPE = partly frozen
- FRICASSEE = a dish of any boiled meat served in a rich milk sauce
- JULIENNE = cut into fine strips or strings
- PIQUANT = a sharp sauce
- PUREE = food boiled to a pulp and put through a sieve
- SCALD = to heat milk product until a 'scum' forms over top (196 degrees, but NOT boiling)
22 comments:
Oh, so that's what frappe means. I've wondered.
Next time I scald milk when making hot chocolate, I can say it's on purpose.
i also made a list of terms i learned from food channel, but not as fancy as yours :)
My Thursday 13
Thanks Tamy!
XOXO
Jen
Several of those I didn't know. Thank you.
Wow - I didn't know most of those! Thanks for the info! Happy Thursday!
Thursday 13 - edition 3
Weekly Plans 4/13-4/20
ANYthing au gratin is fine and dandy with me!!! Gimme, gimme!!
My 13 is posted....all flowers in our yard, done in a collage for you. Drop by if you can find time. Happy Thursday.
That's great! And so easy to read :)
Very helpful! I had wondered what a couple of these meant.....
Thanks. I'm going to pass these along to my son. He's becoming quite the cook. Happy TT!
Ooo... I didn't know about about some of these. Thanks for clarifying.
My TT is my first for this new blog and is about everything I have to do before the Navy movers pack everything up on Monday.
Very cool! Now to figure out how to pronounce them all. :)
Hm, I kind of 'knew' several of those, but had you asked me to define them I couldn't have put it nearly as pithy. :-)
It's interesting that most of those words are french in origin.
Hi, Tamy,
Great idea for Thursday 13; fun!
Why must everyone have FOOD as their topics, XD? Now I'm like seriously hungry, LOL.
Thanks for the definitions. Some I was really curious on!
T13 - 54th Edition
Weekly Plans: Come join in the fun
Interesting. I've never heard of aspic before.
I love to learn more - I don't think I knew that 'bisque' was a white soup base - I wonder what's in it..... ;)
Thanks!
Funny how many of them are French :-)
Frappe, around these parts, is a milkshake!
I would not have known some of those at all! Good to know!
Have a fabulous day!
http://kinderteacher-brandi.blogspot.com/2009/04/thursday-13-wedding.html
Now I'm both educated and hungry. Can't beat it. :)
Happy TT
~X
Great topic for a Thursday 13! I knew the rest of them, but I never knew what fricassee meant. Thanks for enlightening me!
You can see my Thursday 13 (13 of the books I've read so far this year) at
http://petrini1.livejournal.com/
Thanks for the refresher course on cooking terms!
Hugs and blessings,
Post a Comment