MAGIMIX Cook Expert Recipe Manual page 176

at the tapered end, into which a met-
al (or plastic) nozzle is inserted.
Filled with pastes or creams, it is
used to decorate cakes, desserts
and various dishes. Nozzles come
in many shapes and sizes: plain
round for choux buns, fluted for
whipped cream, and even geomet-
ric shapes for cake decorating.
Poach
Poaching is a method of cooking
food in a simmering liquid such as
water or stock. Ideal for cooking
delicate food.
Quenelle
Ovals of a soft
p r e p a r a t i o n
s u c h a s
c r e a m
whipped cream
shaped using
t w o s p o o n s .
T h e s p o o n s
are run under
cold water to
p r e v e n t
mixture sticking. Use one spoon to
take a scoop of ice cream. Invert the
second spoon over the top and
shape the ice cream into an oval (a
quenelle). Slide the top spoon under
the quenelle and repeat until it is
smooth and oval.
Reduce
To boil a liquid, such as a stock, in
an uncovered pan, allowing it to
evaporate which concentrates the
350
flavour. This technique is known as a
reduction.
Remove the garlic germ
The sprout (or shoot) in the centre of
a garlic clove is the "germ". It is
often removed
from garlic,
because it is
c o n s i d e r e d
d i f f i c u l t
digest.
Roll out
It is the action of rolling out dough
on a floured work surface, using a
rolling pin in
a backwards
i c e and forwards
o r m o t i o n ,
o b t a i n t h e
r e q u i r e d
thickness.
t h e
Shape
Shape dough
o r o t h e r
preparations
b y h a n d
before cook-
ing, to obtain
the desired
form.
Sift
t o
especially important in baking as it
helps to incorporate air.
Silicone spatula
A flexible spatula used for scraping
or gently blending ingredients, which
does not deflate whisked egg whites.
t o
Softened butter
Sprig
End of an herb stem or a cluster of
herb leaves, including parsley,
rosemary and coriander.
Spring-form tin
Dry ingredients It is a cake tin with a detachable rim
such as flour or (or sides) which clips onto the base.
icing sugar are The tin comes in various shapes and
sieved using a is used for cakes, cheesecakes,
sifter or fine clafoutis and tarte Tatin.
m e s h w i r e
s t r a i n e r, t o
Stem
separate lumps
from the fine
R e m o v e
powder. This
stem, of a fruit
t e c h n i q u e i s
or vegetable. To
remove tough
ribs of spinach,
fold the leaf in
lengthwise in
half and gently
pull down on
the central rib.
Butter worked
with a spatula
u n t i l s m o o t h
and pliable.
t h e
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