Glossary - MAGIMIX C 3200 User Manual

GLOSSARY

Bain-marie: to melt chocolate or heat a
sauce gently, the ingredients can be
placed in a bowl over a pan containing
very hot (but never boiling) water.
Bake blind: bake an empty quiche or pie
crust, i.e. without its filling.
Blanch: plunge briefly into boiling water.
Caul: veinous
surrounding veal and pork intestines.
Can be wrapped around joints before
roasting or used to cover pâtés before
cooking them in the oven.
Forcing bag: a triangular bag made
from cloth or paper that can be filled with
cream, mayonnaise, etc. The latter is
then forced (piped) out through a nozzle
to decorate sweet or savory food.
Flame (flambée): gently heat a small
quantity of spirits (e.g. brandy), then
pour over the dish and set alight.
Remember to switch your hood fan off
first!
Ghee: clarified unsalted butter - a very
healthy form of fat which is widely used
in Indian and Arab cookery. Available
from specialty grocers
Hull: remove the stalk and central part of
strawberries.
Julienne: thin sticks or shreds of fruit or
vegetables.
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fatty membrane
Knock down: expel air from dough that
has been left to rise.
Mirepoix: tiny vegetable dice used to
lend extra flavor to a dish.
Molasses: uncrystallized, sticky syrup
with a 40-50% sugar content. Used
in baking, confectionery and sweet-
and-sour dishes. You will find it in
healthfood shops or in the healthfood
section of your local supermarket.
Poach: gently cook food in a liquid
(water, court-bouillon or sauce), never
allowing it to come to the boil.
Prove: after the dough has been shaped
or put into tins, leave in a warm place to
rise again.
Reduce: simmer over a low heat so that
some of the liquid evaporates.
Sear: fry briefly to seal in the juices.
String: trim off the tough sides of green
beans or to shell peas.