Fluted tartlet tin
An individual-portion sized shallow metal tin, usually round and sometimes with a removable base to make extraction easier. A fluted tartlet tin has even grooves around the edge to produce a decorative finish.
Waitrose ...
The champagne flute is considered both glassware and stemware. It is normally a long narrow glass with a long stem, both about equal in length.
Indian Cooking Recipe : Fluted Biscuit Cases With Two Ice-Creams
Ingredients :
90 g unsalted butter
60 g castor sugar
¾ cup flour
2 egg whites
few drops of vanilla essence
any two flavours ice cream ...
flute
To create decorative patterns in foods, such as pie crust edges, mushroom caps, etc.
focaccia ...
Flute - to make a decorative edge on pastry. Also to cut vegetables, fruit or other foods in a decorative manner. Also a long loaf of French bread.
Flute - To press a scalloped or decorative design into the edge of a pie crust.
Flute- To make small decorative impressions in food. Pie crusts are fluted by pressing the pastry edge into various shapes.
Flute- To press edges of a pie crust together in a decorative way.
Fold-To combine ingredients together carefully by stirring through the mixture and bringing the spoon back up to the top gently.
Flute: To create a decorative scalloped or undulating edge on a piecrust or other pastry.
Flute: To seal and make an attractive edge on a pie by pinching the dough all around the rim.
Fry: To cook in fat in a skillet. Food must be turned to brown and fry on all sides.
G ...
flute: 2 cm diameter slice of French bread
foie: Liver
foie gras: Goose liver (paté) ...
Flute - To make decorative indentations, as on the rim of a pie crust.
Focaccia - An Italian flatbread made with pizza or bread dough, that can be baked plain or topped with onions, zucchini, eggplant, cheese, or whatever you choose.
Flute
To press a pastry edge with your left thumb and right thumb and index finger to form a scalloped edge. If your nails are too long, use the bent index finger of right hand and the bent index and middle fingers of left hand.
Flour ...
Flute:
1. To press a scolloped pattern into the raised edge of a pie crust. 2. To groove or slit markings in vegetables (like cucumbers) and fruits for decoration. 3. A tall, thin, stemmed champagne glass. 5. A long, thin loaf of bread.
flute: to make decorative indentations around the edge of pastry, vegetables and fruit.
heavy cream: whipping cream.
julienne: food cut into thin, matchlike strips.
Flute
To make a decorative impression in food, usually a piecrust.
Fold ...
Flute
To create a decorative scalloped edge on a pie crust or pastry. Also mushrooms and vegetables are fluted to give them an attractive cut and rolled symmetric edging.
Fold ...
(Spanish) fluted breakfast crullers usually taken with chocolate
cocido
(Spanish) a stew of mixed meats, sausages, and vegetables ...
Frill - A fluted paper decoration placed over a protruding bone. This type of garnish is classically found on the presentation of a crown roast.
Serve in champagne flutes with a candy cane hanging over the lip of the glass.
Razzle Dazzle Recipes ...
flute To make a grooved or furrowed pattern in certain fruits and vegetables, especially mushrooms, or in the edges of a pie crust; also the name of a Champagne glass shaped in a deep slender cone.
FlautaMeans "flute". Corn tortilla tightly rolled around a filling, then deep-fried. Frijoles A traditional Mexican dish made from pinto beans and served with any meal as a side dish. Fried beans are mashed and then refried in lard.
Tart Pan: This pan is distinguished by its short (about 1") fluted sides and removable bottom. Various shapes and sizes are available.
Flute: To make decorative indentations around edge of pies and pastries.
Fold In: To combine ingredients with a gentle up-and-over motion-cutting down through and bringing up close to bowl then folding over before cutting down through again.
For ease of removal, fluted paper or foil cup liners can be used. Cupcakes can be frosted with icing and decorated with sprinkles and are very popular at Children's Birthday Parties.
Bring out the flutes — no New Year’s celebration is complete without a bottle of bubbly. Technically, only those from the Champagne region of France, an hour’s drive northeast of Paris, can be called Champagne.
This paste is applied to the flute tips of the interior fluted paper to glue the fluted paper to the outside paper in the construction of cardboard boxes. This is then dried under high heat, which provides the box board strength and rigidity.
Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.
It has a thick root, similar to a parsnip and hollow fluted stems. The clusters of small flowers can be white, yellow or green. It is an easily grown plant that prefers a well drained soil and a sunny spot.
Bundt pan: A ring-shaped tube pan with fluted sides.
butterfly: To cut a piece of food almost in half horizontally, leaving a seam that joins the two pieces together. When opened, the food item will resemble a butterfly or two pages in an open book.
Use the prepared pastry to line a 24cm fluted flan ring then bake 'blind' in a preheated oven (200C) for about 15 minutes. Remove from the oven and turn down the temperature to 170C.
Arrange the cherries evenly in the pastry case.
To serve, strain the mixture into a flute glass. Garnish the surface of the cocktail with a few toasted pumpkin seeds. Dust with a little freshly grated nutmeg.
By Wayne Collins
From Something for the Weekend ...
Brioche: A rich yeast dough traditionally baked in a fluted pan with a distinctive topknot of dough.
Brisket: A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising. Corned beef is cured beef brisket.
Quiche dishes are scalloped porcelain baking dishes that mimic the shape and fluted edge of the true quiche pan, which is metal. Because the sides are not removable, anything baked in a quiche dish has to be removed with a spatula or spoon.
A baking pan with a center tube and curved, fluted sides used for baking cakes and quick breads. Most often available in a 12-cup size, miniature sizes can also be found.
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a small to medium-sized acorn-shaped winter squash with an orange-streaked dark green fluted shell (orange, yellow and creamy white varieties are also available), pale orange flesh, large seed cavity and a slightly sweet, nutty flavor.
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Bundt Pan
The generic name for any tube baking pan having fluted sides.
Butterfly
To cut open a food such as pork chops down the center without cutting all the way through and then spread apart.
Small, circular, green or yellow courgette with fluted edges.
Patty tin
Baking tin with 6, 9 or 12 shallow round compartments used for making individual pies and tarts.
Sweetened yeast cake with dried fruit, baked in a fluted ring mould.
Guiche
Alsatian open tart with savoury filling based on cream and eggs. Equivalent to quiche.
A round baking pan with a tube in the middle and fluted sides. Bundt was a trademarked name, but now the term is generic.
butterfly ...
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Small, circular, green or yellow courgette with fluted edges. Patty shell
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A shell made from puff paste to hold creamed mixtures or fruit. Patty tin ...
Cookbook review of Baking with Julia -- Sift, Knead, Flute, Flour, And Savor. Julia Child and Dorie Greenspan team up to create one...
A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides.
Sagnarelli Pasta Glossary Term - Related Content
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A tube pan with curved, fluted sides and used for baking cakes and quick breads.
Burgoo ...
We use our Fry Daddy a lot for tortilla chips and French beignets. I also like to make crackers for Adam and use a pastry wheel with fluted edge , available for a few dollars from a kitchen store) to cut the edges of the crackers.
Jacques: scallops, served au gratin in their shells (coquille, the fluted shell of the scallop, or a dish of the same shape); (e.g., noix de coquille St. Jacques, the white muscle of the scallop) ...
Croutes De Flute A French loaf cut into thin slices and toasted on both sides.
Crouton A small cube of fried bread used to garnish soup. Bread cut into heat or other fancy shapes, fried and used to garnish various foods.
 See also: Cooking, Cream, Bread, Sauce, Vegetable
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