This is ofen done to preserve the couleur of the ingredient in the final dish.
Note:Can be used as a verb: "blanch the almonds", for example, means "remove the skin from the almonds". A similar method can be used to peel tomatoes easily.
Note: See also the page dedicated to films and papers used in cooking.
It make seeds crunchier, very pleasant in the mouth, with an improved flavour.
Example: "Dry roast almonds in the oven"
Meaning: Put almonds on a baking tray in an oven at 150°C for about 15 minutes to dry them out and make them crunchier.
Note: Dry roasting is not cooking in the classic sense, it's shorter in time, and lower in temperature. This is the method is used to dry coffee beans for example.
In French it's also the name of a sea fish (ling).
Example: "Make a julienne of vegetables."
Meaning: Cut vegetables into thin strips.
A "lèchefrite" is a large (full-size) oven tray for collecting cooking juices under poultry roasted using a rotisserie (the most usual way to roast poultry in France), but it can also be use as a huge rectangular baking tray.
Note: Items are seldom placed directly on it to cook because it's very hot. One notable exception: pizzas.
Note: "Passing through a sieve" is not the same as sieving.
Although it doesn't have the full flavour of a leavened bread, poolish gives a bread with more flavour than one just using yeast.
.[Translator's note: the term poolish is more common in French baking than in English. For more information see the Pre-ferment, article on Wikipedia.].
Example: "Prepare a poolish by mixing the water, flour, yeast and a teaspoon of sugar."
Meaning: Mix the ingredients thoroughly but gently, preferably using a whisk, until the mixture is quite smooth.
The prepared mixture is covered and left in a warm place to ferment. This produces a rather sticky batter full of bubbles, the poolish, which can then be mixed with flour and water to make bread.
Note: The brush is not absolutely necessary, you can also pour the syrup with a spoon for example, directly on the cake.
Every loaf is formed with a "top", well rounded, and a "seam" on the underside where all the folds from the kneading process join.
Note: "sieving" is not the same as passing through a sieve.
See this page dedicated to slashing.
Frequently refers to cooking onions and shallot in a little butter or oil. The aim is to cook them gently without letting them fry and brown.