Because it irritates you do not always understand the technical words in recipes, because it is true that the terms are sometimes incomprehensible, because you're the definition several times to remember its meaning! So today I start a small culinary lexicon that I would come to enrich As definitions of my recipes and techniques Photo, see video, to make your cooking easy and clear. If you come across a term you wish to clarify, ask me the question as a comment and I would try to add it as soon as possible.

Unpeeled garlic: Says cloves of garlic, is used without peeling or simply to flavor a dish (in which case they remove before serving the dish) evening to meet their taste and avoid them explode cooking (in which case they withdraw their envelope at the end of cooking to taste melting).

Lowers: Pulp, which was lowered.

Lower: Roll out dough on floured surface with rolling pin. It often sets the desired thickness by saying “roll dough on 3mm” for example. The dough, once spread, takes the name of lowering.

Bleach [egg yolks]: Strongly whipping a mixture of egg yolks and sugar until it is foamy and light, almost white (It is often said until it whitens). Also works for a mixture of butter and sugar.

Bleach: Dip briefly in boiling water (sometimes salt or vinegar). Operation often followed by a second ice bath to stop cooking. The objectives of this operation are specific to each recipe; this may soften the food (vegetables most often), make them more digestible (less salty, fewer acres), to set their color or to facilitate the peeling.

Clad: Line or coat the walls of a mold of a preparation (butter-flour, caramel…) or parchment paper before pouring another preparation. The goal is that this preparation does not stick to the mold walls during cooking and is very uniform once unmolded. The traditional method is to line a mold by greasing with butter and then sprinkling with flour if necessary (in this case well tap off excess flour). But one shirt as often molds with baking paper.

The easiest method for me is to line the pan with paper baking butter that I slightly: – For a cake, cutting a paper web of the width of the cooking mold a little longer than the length + height 2 sides of the mold and a strip of the width of the mold and a little longer than the width + height 2 sides of the mold. Remove the band's finest inside the mold by making the first well beyond then remove the larger the width. Pour the prepared cake that will flatten the baking paper against the mold. – For a round mold, cutting a circle the size of the bottom of the mold and a strip of the width of the mold and the length of its diameter. Remove the circle at the bottom of the mold and the band along the periphery. Pour your cake mixture which will flatten the baking paper against the mold. Once cooked, the cake or the cake is unmolded alone and just pull slightly on the baking paper so that it comes off the cake or cake.

Chiquet: Nick, to small nicks using the tip of a knife around the edges of a puff pastry (and by extension any pastry) to help to swell and / or welding another puff pastry. Technique often used to weld 2 puff pastry turnovers or Galette des Rois (see Tuto Galette des Rois).

Cook [a paste] blank: Cuire a fond of tarte empty (sealless) Then order the garnish ingredients (fruit, cream, chocolate…) do not undergo cooking. Several techniques exist so that the dough does not swell during cooking in order to receive the filling then. Here are tips from my grandmother to successfully baking a pie crust: - Unroll the pastry in a pie (you can leave the baking sheet if you wish), press with the fingers the edges along the sides of the mold and cut with which exceeds the tip of a knife. - Prick bottom and sides of cake with a fork to prevent the dough from forming bubbles during cooking. - Put the pan with the dough refrigerator 30 minutes (or 10 minutes in the freezer) before baking in order to avoid that the edges collapse during cooking (very good technique when cooking a pie with a side dish). - To cook the white pulp, submit a sheet of parchment paper on bottom of pie and place above the shot (small metal weights designed for firing blank) or failing beans, rice grains or coarse salt. The idea is to make a weight for the dough to cook without inflating as if it were filled. Bake 15 minutes at 180 °. When the edges of the dough begins to be colored, remove the baking paper and weights and then return to oven 5 minutes to slightly brown the bottom of the dough. - Cool ten minutes before filling the desired trim.

Ecaler: Enlever la coquille d’un œuf cuit (dur ou mollet). La méthode la plus simple consiste à tapoter légèrement l’œuf sur une surface dur pour fendiller la coquille, celle-ci s’enlève ensuite facilement à la main.

Filmer au contact: poser un film alimentaire directement sur la surface d’une préparation afin qu’elle ne sèche pas au contact de l’air et ainsi éviter la formation d’une pellicule ou d’une croûte.

Fleurettes (découpe en): Découpe intuitive du chou fleur ou du brocolis en cassant et en ne conservant que les petits bouquets naturellement formés lors de la pousse.

Charge [a pastry]: Line bottom of pan with a pastry (put it in the pie plate which!).

Fond of tarte: Preparation molded or compacted in a mold to receive the filling of a pie. This preparation is usually a pastry but not always. It can for example be made of chipboard crumbs with butter in the cheesecake as. The pastry can be baked at the same time as the packing or cooked separately in a cooking white.

Imbiber: Wet, penetrating a liquid preparation in another solid preparation (sweet or salty) able to absorb (otherwise we speak rather of brush) to the perfuming, make it less dry and softer. Over the solid preparation is more porous and cellular fluid may be absorbed. To help this absorption, it may sting the solid preparation with a toothpick or fork as deep as possible before soaking.

Luter [a casserole]: Seal pan with a dough piece as a seal between the lid and the container to prevent evaporation of the juices and flavors. In a bowl, pour warm water over 200g flour until a soft dough (if it sticks too add flour). Then make a sausage with the dough and place it on the rim of the pot. Close the lid, pressing to make the airtight cocote. Put the time indicated on the recipe, then remove from oven and let stand 1 hour more before the dough and break open the lid. See the recipe Chicken in fig leaves.

maryse-spatule-cuisineMaryse: Spatule souple en caoutchouc permettant de racler le fond des plats. Les chefs utilisent des maryses qui résistent à la chaleur pour remuer les casseroles mais le commun des mortels n’a souvent qu’un modèle de base qu’on ne peut pas utiliser à cet effet au risque de la faire fondre. On se contentera juste de la lécher quand elle est couvert de chocolat ;-)

Peel a Tomato: Peel a tomato after it plunged into boiling water for easy peeling. Rincer the tomato, remove the stem and then an incision shaped like a cross opposite the peduncle. Dip tomatoes a few seconds in boiling water until the skin begins to crack (careful not too long, tomato does not cook). Then immerse in ice water. The skin comes off easily by hand or with a small knife. And if you want to avoid this chore, there are now tomato peelers having serrated blade to easily peel the thin skin of the tomatoes without having to boil them.

Swim: In the kitchen, A swimming’ or 'To swim’ refers to a preparation whose main component is presented in an aqueous liquid. The term “swim” often called a light broth in which cooked fish or shellfish that is served and then with; but it can also refer to a very liquid sauce or light syrup in which the main component is (eg dessert: a swim or a citrus swimming in peach hibiscus). Swimming is often a cold liquid that can be used to cook the component but no longer has this function when it is served.

Pistoles [de chocolat]: Chocolat présenté sous forme de pastilles pour faciliter et accélérer sa fonte

Puncher: Imbiber, to penetrate, a liquid preparation containing rum and originally based on alcohol by extension in a pastry (ready to absorb it like a sponge cake or a biscuit) to the perfuming, make it less dry and softer. By extension, sometimes used the term puncher even when it is a liquid formulation without alcohol as a syrup or fruit juice to be correct but, should be used in this case use the term soak. Over the solid preparation is more porous and cellular fluid may be absorbed. To help this absorption, it may sting the solid preparation with a toothpick or fork as deep as possible before soaking.

Set aside: Set aside a food or preparation (who have had a first amendment), during the course of other steps in the recipe until use at a later stage in the recipe. When indicated “put aside” unspecified, the ingredient must be set aside at room temperature, otherwise it will be specified “refrigerate” for example. The term “put aside” will never be followed by a specific duration. Once there was a period, the recipe calls for the transformation depends on the duration, So we say let the preparation “rest”, “inflate”, “cool”, “solidify”… for X minutes.

Tant-pour-tant: Mélange composé de deux ingrédients de texture proche dans lequel on utilise la même proportion de l’un que de l’autre. Désigne par extension la plupart du temps un mélange composé à part égale de poudre d’amande et de sucre glace.

Roast: Roasting comprises heating dried fruit (ground, gears, hazelnuts, noix of macadamia…), seeds (Sesame your line) or dry spices; ie no liquid or fat, to remove any water content in the seed. This technique aims to enhance the flavor of dried fruit, seeds and spices and bring more crisp and crunchy seeds and dried fruit. Roasting is done in the oven or stove mild temperature and monitored to prevent the seeds or spices do not burn.