MAGIMIX Ma Cuisine C 3200 User Manual page 126

B
Bain marie
This gentle cooking technique can be
used either on the stove (e.g. for making
sauces or melting butter or chocolate) or
in the oven (e.g. for baking puddings or
custard). It involves placing a heatproof
container with the food you want to cook
inside a larger one partly filled with water
kept at simmering point.
Blind baking
A pastry shell is baked before adding a
moist filling in order to prevent the base
from becoming soggy.
C
Caul fat
A lacy, fatty membrane that surrounds
the intestines of pigs, cows and sheep.
Available from traditional butchers, it is
wrapped around faggots, patés, crépinettes
and even some meat roasts before cooking
to keep them moist and basted.
J
Juliennes
Fruit or vegetables cut into thin sticks. A
julienne disc is available for your Magimix
food processor.
K
Knocking back
In breadmaking, punching all the gas and
air pockets out of risen dough to give it a
more even texture.
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P
Piping bag
A triangular or cone-shaped cloth, plastic
or paper bag that can be fitted with a
variety of nozzles. It is used for decorating
cakes, filling pastries, forming meringues
or sponge fingers, shaping duchess
potatoes, etc.
Proving
In breadmaking, the dough is left to rise
twice. The second time gives the yeast a
chance to "prove" that it is still alive and
improves the texture of the bread.
R
Reduction
A liquid (e.g. syrup, stock or sauce) is
simmered over a moderate heat, causing
some of the water to evaporate, in order
to thicken it and/or concentrate the flavor.
Rice flour
Widely available in supermarkets, this
gluten-free flour is useful for thickening
stews and sauces.
Roux
Used to thicken soups, sauces and gravies,
a roux is a mixture of equal parts of flour
and fat (often butter) cooked over a low
heat.
Y
Yeast
Dried yeast is widely available and keeps
for up to six months.