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cooking terms

from ajouter to verser

ajouter: to add

arroser: to drizzle

assaisonner: to season

astuce: tip

au feu de bois: breads, pizzas or meats cooked on a wood-fired grill or oven

badigeonner: to brush (egg whites, etc) or baste

battre: to beat

blanchir: to blanch, and sometimes used to separate egg whites from the yolks

brider: to use a needle and kitchen wire to pass through the body of a bird, to hold the legs and wings gathered against it to make it easier to roast

brin: a sprig

brûler: to burn

châtrer: to devein (prawns, langoustines, etc)

chemiser: to butter or grease a baking pan (or use papier sulférisé beurré—buttered cooking parchment)

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Cooking techniques

Text © Dana Facaros

Images by Dana Facaros, Vagr7, Creative Commons License