Coulis
information
Smooth, thick fruit or vegetable sauce eg apricot, raspberry, red pepper. It may be used to enhance the flavour of a sauce or may itself be used as a sauce.
Coulis recipes
A smooth, thick sauce usually made by puréeing and sieving a fruit or vegetable. All kinds of fruits or vegetables can be made into coulis, but common types are raspberry, apricot or red pepper.
Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. The term is also used to refer to the rich juices which flow from meats while they are roasting.
Coulis
A thick puree or sauce.
Couscous
Granular semolina popular in North Africa.
Coulis
originally this term referred to the juices from cooked meats. It can also be a thick pureed shellfish soup. Nowadays, many different types of thick purees are called coulis, including vegetable and fruit mixtures.
Court-Bouillon ...
Coulis - A pureed sauce of meat juices or fruit
Couscous - A North African granular grain cooked in liquid
Crème anglaise - Custard sauce commonly served over fruit or cake ...
Coulis A thick, smooth sauce made from fruit or vegetables.
Court-bouillon An aromatic, spiced stock used for cooking fish and shellfish
Crab Apple A small sour wild apple.
Coulis - Usually a sweet sauce made with a sugar syrup and fruit
Crème - Usually relates to cream or something creamy.
Cremini - Young Portobello mushrooms.
coulis: A sauce, generally of strained, pureed fruit or vegetable
coupe: Cut
coupe: An individual serving bowl ...
Coulis - A mixture-often a fruit puree-that has been strained of tiny seeds or pieces of peel so it is perfectly smooth.
Coulis
Smooth, thick fruit or vegetable sauce eg apricot, raspberry, red pepper. It may be used to enhance the flavour of a sauce or may itself be used as a sauce.
Court-bouillon ...
Coulis - A culinary term used generally to describe a thick puree, sauce, or soup.
Coulis - [French] a purée of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups.
coulis (koo-LEE) - (1) A French culinary term. It is a type of a sauce, usually a thick one, which derives its body (either entirely or in part), from pureed fruits or vegetables.
coulis: puree or raw or cooked vegetables or fruit
coullibiac : hot Russian pâté, usually filled with salmon and covered with brioche
coupe: cup; dessert served in goblet ...
Coulis: A thick puree, usually of vegetables but possibly of fruit. (Traditionally meat, fish, or shellfish puree; meat jus; or certain thick soups.) ...
Coulis - A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree.
...
Blackberry coulis
115g Blackberries
juice of 1 Lemons
55g caster sugar (superfine sugar)* ...
Raspberry Coulis. You can use this sauce in cocktails or over panna cotta, but it’s fab over vanilla ice cream, too.
Coulis A thick puree of vegetables or fruit Couscous Pellets of wheat semolina that has been ground, moistened, and rolled in flour. It is a staple dish in the Middle East.
coulis (Fr.) An old culinary term of some confusion; originally the
strained juices from cooked meat, then a puree of chicken, game, or
fish; now it usually means a bisque or thick sauce or puree, such as
tomato.
This is then molded and served with a berry coulis.
Coeur de filet (Fr.): thickest (and best) part of beef filet, usually cut into chateaubriand steaks.
This is then molded and served with a berry coulis.
Collard Greens - One of a variety of "greens" with a firm leaf and sharp flavor.
Colombo - A West Indian stew seasoned with a spice mixture of the same name.
Coulis Originally coulis referred to the juice of cooked meat, but now the definition is broader. A coulis is a thick purée or sauce, which can be made from fruits or vegetables - like tomatoes or raspberries - as well as meat.
Angel Food Cake with Raspberry Coulis
Angel Food Cake with Strawberry Ice Cream
Angel Food Cake with Three Berry Fool
Angel Food Cherry Dessert
Angel Food Cupcake Delight
Angel Food Dessert
Angel food Dream
Angel Food Pie ...
Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées.
Roasted Vegetable Strudel with Red Pepper Coulis
From Pepperidge Farm Puff Pastry
Trying to eat more veggies? Here's an absolutely delicious, savory vegetable strudel that's so tasty, you won't miss the meat at all! ...
Papaya and Strawberry Coulis over Pound Cake
Papaya, Strawberry & Spinach Salad
Most Popular Berries Recipes ...
The result is a frothy, creamy dessert which is similar to the French sabayon. It can be served as-is, chilled, with a fruit coulis, or even as a filling to a cake or torte (tart).
Click here to add a comment to this entry ...
The cheese is then turned out onto a platter and served with fruit and bread. Alternate versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice. This is then molded and served with a berry coulis. Coffee ...
Coulis A thin puree of fruit or vegetables used as a garnish. Derived from the old French word coleis meaning 'flowing'. Traditionally also an essence produced from shellfish, and used as a base for sauces.
Coupe A silver cup or goblet.
coulis: a thick purèed sauce made from vegetables or sometimes fruit
Coulommiers: young cow's milk Brie cheese from Ile-de-France (also known as Peit Brie or Brie de Coulommiers)
couper: to carve or slice (e.g.
 See also: Fruit, Cooking, Cream, Sauce, Vegetable
  
|
RSS
