Mise en Place for Souffle
Wednesday Word
Mise en Place – (noun; cooking technique/step)
Mise en Place is a French term, which translates to ‘putting in place.’
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Posts Tagged ‘word’
Mise en Place
Wednesday, July 11th, 2012Poach
Wednesday, June 13th, 2012
Temper
Monday, April 9th, 2012
Tempering Eggs for Souffle
Wednesday Word
Temper- (verb; cooking technique/step)
One of Merriam-Webster’s definitions of temper is to “dilute, qualify, or soften by the addition or influence of something else”
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Roux
Wednesday, February 8th, 2012Wednesday Word
Roux (Cooking Element)
A roux is a mixture of cooked flour and fat (usually butter), which is then used as a thickening agent for soups, stews, or sauces. A roux is classically (and best made) with an equal amount of fat and flour by weight, but you could also use volume measurements.
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