This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
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- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
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)
Read the full content in the app
Text © Dana Facaros
Images by Dana Facaros, Vagr7, Creative Commons License