Pasta Coulis Coulis Coulis (/kuːˈliː/ Koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable Concasser Concasser Concasser, from the French "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually Consommé Consommé Consommé is a type of clear soup made from richly flavoured stock, or bouillon that has been clarified, a Court Bouillon Court Bouillon Court bouillon,( Koo-Bee-Yon), which means “short broth” in French, is an aromatic liquid consisting of (Depending on Use), Caramelize Caramelize Caramelization is the cooking of sugar until it turns brown.This process is used widely in cooking to achieve a Canapé Canapé Canapé is a type of hors d'œuvre, a small, prepared and often decorative food, consisting of a small Dust Dust Dusting is the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food, through a Drizzle Drizzle To Drizzle is to pour a very fine stream of liquid, such as melted butter or a sugar glaze Dress Dress To dress is to prepare food for cooking or for serving. To dress a salad is to sprinkle a Demi-Glace Demi-Glace Demi-glace is a rich brown sauce that can be used by itself or as a base for other brown « Previous 1 … 28 29 30 31 32 … 52 Next »
