Pasta Infuse Infuse To place food, herbs or spices into a liquid so as to extract the flavour from one to the Kirsch Kirsch kirsch is a clear, colourless brandy traditionally made from the double distillation of morello cherries, a dark-coloured cultivar of Grind Grind To reduce something down into much smaller particles.To grind coffee beans, for example, or to grind whole spices in Fricassée Fricassée Fricassée is a white stew.Typically the meat is cut into bite-sized pieces and shallow braised in a white creamy Duxelles Duxelles Duxelles is a mixture of preferably Wild mushrooms thyme, butter, shallots and garlic cooked down to a paste-like consistency. Used most Cut In Cut In Usually referred to when making dough or pastry.Where the dry ingredients are combined with a solid shortening, using Broil Broil Broiling is the American version of Grilling, although a broiler is located in the oven with top heat. Zest Zest Zest is an ingredient that is used to add flavour to foods. The Zest is obtained by scraping the Whisk Whisk A whisk is a cooking utensil used to blend ingredients smooth or to incorporate air into a mixture, in Vol-au-vent Vol-au-vent Vol au Vent A puff pastry casing used for sweet or savoury fillings. Smaller cases typically used for Hors d’oeuvres « Previous 1 … 33 34 35 36 37 … 52 Next »
