Glossary (talk like a chef): À l'anglaise (English style)
À l'anglaise (English style)
French cooking term, said of a cooking, rather of vegetables, which is done in a large volume of boiling salted water.Example: "Cook the Brussels sprouts "à l'anglaise"."
Meaning: Once the Brussels sprouts are prepared and cut, plunge them into a large pot of boiling salted water at a rate of one tablespoon of coarse salt per liter of water.
Remarks: Very often in French cooking, once the cooking is finished, the cooked vegetables are drained and plunged into ice water to stop the cooking immediately and keep a nice color.
Note that we also sometimes say "une anglaise" to designate a large pot of boiling salted water.
Note that we also sometimes say "une anglaise" to designate a large pot of boiling salted water.
Last modified on: September 17th 2024
Recipes which use this word: 4
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