What is mon petit Chouchou?
What is mon petit Chouchou?
Mon petit chou means, “my little cabbage” in french. It’s a term of endearment similar to “darling” or “sweetheart” used for both males and females.
What does creme brulee mean in English?
: a rich custard topped with caramelized sugar.
What is onion brulee?
Essentially Onion Brûlée is an Onion burnt, or blackened on one side before being used as an enhancement for Stocks, Soups, etc. When the natural sugars in an Onion are exposed to High Heat, they turn brown and Caramelize; and they will blacken if exposed to the heat long enough.
How do you burn an onion?
Put a splash of oil – doesn’t have to be olive – in a pan. Turn heat medium-high so the onions sizzle when they get in there; salt. Cook, stirring occasionally, until they begin to brown. Lower the heat a bit, but not much.
What is a culinary raft?
Culinary Uses. Raft: A clump of clear meat and impurities from the stock formed during clarification; it rises to the top of the simmering Stock and releases additional flavors.
What is Pique in cooking?
Onion Piqué is a method of flavoring sauces and soups through the use of a raw onion studded with cloves and bay leaves. An onion pique is typically used in a béchamel sauce.
What is clarify in cooking?
Removing the solids from a mixture to obtain a clear liquid. Or clarify a stock by removing all floating ingredients and pass the liquid through a fine strainer or a cloth to filter it. …
Can I make clarified butter?
Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat. Remove from heat; let stand 5 minutes. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
What is a pique Cloute and where is it used?
Onion Pique and Onion Cloute are traditional French culinary techniques. They are used to add flavour in stocks and sauces without adding color or textures! For example in a bechamel sauce.
Why would you use onion pique?
Onion Pique is a traditional French culinary technique, designating a type of onions preparation where it is used to add flavor to sauces and stocks with no color or texture added.
What are the 5 major sauces?
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.