Chaud-Froid - Something that has been cooked but is served cold in gelatin.
Chemiser - Literally to put a shirt on. Use wax paper to keep foods from sticking to baking pans, etc.
chaud: Hot
chaud-froid: A demi glace or velouté base with aspic or gelatine added; used for masking cold dishes for buffets
chauffant: Pan of hot salted water used for reheating foods ...
Chaud-froid - A French term describing a dish that is first cooked and then chilled for service.
Chaud-Froid - Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets.
Chaud: (French) Hot.
Chaudfroid sauce: white sauce combined with aspic, used to coat culinary showpieces before decorating them.
Chawal: Rice.
chaud-froid - A French word that mean "hot-cold." A sauce that is prepared hot but served cold as part of a buffet dispaly. It is usually used as a decorative coating for meats, poultry, and/or seafood.
Rechaud is French for re-heat, but most commonly refers to a chafing dish or tableside heating device.
Peychaud's Bitters Notes: This is a brand of bitters that's a bit hard to find outside of New Orleans. Substitutes: Angostura Bitters (This works fine in a Sazerac.) OR Fernet-Branca ...
Chaud-froid
Elaborate dish of meat, poultry, game or fish, masked With a creamy sauce, decorated and glaxed with aspic. Served cold
Chèvre ...
chaud(e): hot (or warm)
chaud-froid: cooked poultry dish served cold, usually covered with sauce, aspic
chaudrée: fish stew, sometimes with potatoes ...
Le Chocolat Chaud (French): Hot chocolate
Lechon (Spanish): Suckling pig
Le Citron Presse (French): Lemonade ...
Glogg (Aka Vin Chaud, Gluwein, Mulled Wine) Handle
Select One
Add to Cookbook
Add to Menu
Add to Shopping List
Send to Mobile Phone ...
Le Chaud-Froid A creamed veloute with added gelatine, used for masking cold dishes.
Le Contrefilet A boned sirloin of beef.
Le Court-Bouillon A blanc used for the cooking of oily fish, calf's brain etc.
duchesse, a la (Fr.) Potatoes boiled and pureed with eggs and butter and often piped as a garnish or border; a duchesse is a small cream puff stuffed with savory puree, coated with a chaud-froid sauce, and served as an hors d'oeuvre.
Saucisse chaude (Fr.): warm sausage.
Saucisse de Francfort (Fr.): hot dog.
Saucisse de Strasbourg (Fr.): redskinned hot dog.
Saucisse de Toulouse (Fr.): mild country-style pork sausage.
Chocolat Chaud
A Perfectly Fine Ungrilled Steak
Classic Holiday Wreath Cake
More-Than-Meatloaf Gravy
Ravioli Stroganoff
Steak Pinwheels With Sun-Dried Tomato Stuffing And Rosemary Mashed Potatoes
Flaky Butter Pie Crust
Beef Stew ...
chaud-froid: cooked, then chilled, meats--covered with aspic that is often elaborately decorated
chef de partie: in the Brigade system, the chef who is in charge of a station ( a line cook); (e.g.
The word cholent is thought by some to be derived from the Old French words chaud meaning "hot" and lent meaning "slow". Others[1] believe it is derived from the Latin calentem, meaning "hot.
Clam chowder: The name "chowder" originated from the French "chaudiere," meaning kettle or cauldron. Chowder can include the hearty stews made by combining clams, fish, or seafood with potatoes, onions, milk, and seasonings.
Cholent - a slow cooked stew (from the French chaud - hot/warm and lent -slow) which is served on Shabbos. Ingredients generally include beef, vegetables, beans and barley.
The name chowder seems to have originated from the French word chaudière (a large heavy pot used by fishermen to cook soups and stews).
In France, this dish was called chaudiere, after the pot it was cooked in. The French also added broken biscuits or crackers to make the dish thicker.
Ingredients:
1 oz Campari
1 oz freshly squeezed lime juice
0.75 oz Cointreau
0.25 oz maple syrup (should be 1:1 with water)
0.25 oz small hand grenadine
3 dashes of Peychaud's Bitters ...
It is used as a garnish to glaze and protect fish and other foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with béchamel, cream or mayonnaise to make a chaudfroid ...
Show Nargis Chaudhary (1) Hide
Show Nassira Jmil (1) Hide
Show Neneh Cherry and Andi Oliver (1) Hide
Show Nepalese Community Group (1) Hide
Show Nic Watt (1) Hide
Show Nick Nairn (18) Hide
Show Nigel Slater (4) Hide ...
 See also: Sauce, Vegetables, Cooking, Vegetable, Fish
  
|
RSS
