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Skriven 2009-02-21 19:32:24 av bill swisher (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Horseshoe Sandwiches (the final part)
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       Title: Glossary - Part 4
  Categories: Cia, Ffbb, Glossary
       Yield: 1 Text


   Oblique/Roll cut:  A knife cut used primarily with long, cylindrical
   vegetables such as carrots.  The item is cut on a diagonal, rolled 180
   degrees, then cut on the same diagonal, producing a piece with two
   angled edges.

   Oignon br–lé (Fr.):  "Burnt onion."  A peeled, halved onion seared on
   a flat-top or in a skillet and used to enhance the color of stock and
   consommé.

   Oignon piqué (Fr.):  "Pricked onion."  A whole peeled onion to which
   a bay leaf is attached, using a whole clove as a tack.  It is
   classically used to flavor béchamel sauce and some soups.

   Paillarde (Fr.):  A scallop of meat pounded until thin usually
   grilled.

   Panada:  An appareil based on starch (such as flour or crumbs),
   moistened with a liquid, that is used as a binder.

   Pan gravy:  A sauce made by deglazing pan drippings from a roast and
   combining them with a roux or other starch and additional stock.

   Pƒte brisée:  Short pastry for pie crusts.

   Pƒte feuilletée:  Puff pastry.

   Pƒte sucrée:  Sweet short pastry.

   Paysanne/Fermier cut:  A knife cut in which ingredients are cut into
   flat, square pieces, 1/2 inch by 1/2 inch by 1/8 inch is standard.

   Pincé (Fr.):  To caramelize an item by sautéing; usually refers to a
   tomato product.

   Poˆlé:  A method in which items are cooked in their own juices
   (usually with the addition of a matignon, other aromatics, and melted
   butter) in a covered pot, usually in the oven.  (Also called butter
   roasting.)

   Pullman - Found on the Internet: Sandwich ( Pullman ) bread is made
   using the standard white, whole wheat or wheat bread formula, and
   mixed, fermented, made up, intermediate proofed and molded the same.
   The molded pieces of dough are placed into long rectangular pullman
   pans having a cover which is placed on top. The covers can be put on
   as the molded pieces of dough are placed in the pans or they can be
   put on after proofing and just before the pans are loaded into the
   oven. The loaves should be given a slightly shorter proof than
   regular round top bread (about three fourth). This is to allow for
   the ovenspring which will cause the dough to reach the cover, forming
   a flat top rather than a round top. Avoid too much underproof,
   because this will result in the dough not reaching the cover and a
   rounded loaf rather than a square loaf. Overproofing on the other
   hand causes the dough to push the cover up slightly and come out of
   the pan at the edges, resulting in poor symmetry.

   Purée:  To process food (by mashing, straining, or chopping it very
   fine) in order to make it a smooth paste.  Also, a product produced
   using this technique.

   Recipe by: The New Professional Chef (6th Edition)
   :          The Culinary Institute of America
   :          John Wiley & Sons, Inc.
   :          ISBN:  0-471-28679-6

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       Title: Glossary - Part 5
  Categories: Cia, Ffbb, Glossary
       Yield: 1 Text


   Ramekin:  A small ovenproof dish, usually ceramic.  (Also in French,
   ramequin.)

   Remouillage (Fr.):  "Rewetting."  A stock made from bones that have
   already been used for stock; it is weaker than a first-quality stock
   and is often reduced to make glaze or added in lieu of water when
   making a new stock.

   Rondeau:  A shallow, wide, straight-sided pot with two loop handles.

   Royale (Fr.):  A consommé garnish made of unsweetened custard cut into
   decorative shapes.

   Sabayon (Fr.):  Wine custard.  Sweetened egg yolks flavored with
   marsala or other whine or liqueur, beaten in a double-boiler until
   frothy. Contemporary sabayon might substitute a citrus juice or other
   acid for the wine.  (The Italian name is zabaglione.)

   Salamander:  A small broiler usually positioned above a stove, often
   used to gratinée or reheat food.  See Broil.

   Sauté:  A cooking method in which items are cooked quickly in a small
   amount of fat in a pan on the range top.  (See Sauteuse, Sautoir.)

   Sauteuse:  A shallow skillet with sloping sides and a single, long
   handle. Used for sautéing and referred to generically as a sauté pan.

   Sautoir:  A shallow skillet with straight sides and a single long
   handle. Used for sautéing and referred to generically as a sauté pan.

   Scald:  To head a liquid, usually milk or cream, to just below the
   boiling point.  May also refer to blanching fruits and vegetables.

   Shirred eggs:  An egg cooked with butter (and often cream) in a
   ramekin.

   Small sauce:  A sauce that is a derivative of any of the grand sauces.

   Smother:  To cook in a covered pan with little liquid over low heat.

   Standard breading procedure:  The procedure in which items are
   dredged in flour, dipped in beaten egg, then coated with crumbs
   before being panfried or deep-fried.

   Stockpot:  A large, straight-sided pot that is taller than it is wide.
   Used for making stocks and soups.  Some have spigots.  Also called a
   marmite.

   Straight:  A forcemeat combining pork and pork fat with another meat
   in equal parts that is made by grinding the mixture together.

   Straight dough-mixing method:  Combine all of the "wet" ingredients
   first and blend until smooth.  Add the dry ingredients, mixing to
   form a dough, then kneading until smooth and elastic.

   Sweat:  To cook an item, usually vegetables, in a covered pan in a
   small amount of fat until it softens and releases moisture.

   Swiss:  To pound meat, usually beef, with flour and seasonings; this
   breaks up the muscle fibers, tenderizing the meat.

   Temper:  To heat gently and gradually.  May refer to the process of
   incorporating hot liquid into a liaison to gradually raise its
   temperature.  May also refer to the proper method for melting
   chocolate or fondant.

   Terrine:  A loaf of forcemeat, similar to a pƒté, but cooked in a
   covered mold in a bain-marie.  Also, the mold used to cook such
   items, usually an oval shape made of ceramic.

   Timbale:  A small pail-shaped mold used to shape rice, custards,
   mousselines, and other items.  Also, a preparation made in such a
   mold.

   Tourner/Tourné:  To cut items, usually vegetables, into barrel,
   olive, or football shapes.

   Recipe by: The New Professional Chef (6th Edition)
   :          The Culinary Institute of America
   :          John Wiley & Sons, Inc.
   :          ISBN:  0-471-28679-6

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