Liaison
Origin: French
Ingredients for binding together and thickening soup, sauce or other liquid. For example, roux or beurre manié.
Liaison - a thickening or binding agent for soups, sauces, stuffings and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.
Liaison - The thickening of a sauce, perhaps with cream or corn starch, at the end of cooking.
Luter - To seal a cooking dish with dough made from flour and water.
Macédoine - Mixture of finely diced fruits and vegetables.
Liaison - The process of thickening a sauce, soup or stew. This includes all rouxs, starch and water mixtures (slurries), beurre marni and egg yolks with or without cream.
liaison: A thickening or binding; usually egg yolks and cream
lut: See levure
Lyonnaise: Anything cooked this style contains onions as its main ingredient. Named after the French province: Lyon, which is famous for its onions ...
Liaison
In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.
Maillard Reaction ...
Liaison - A thickening agent added to soups sauces or other mixtures. Common liasons are roux, cornstarch, and egg yolks.
Liaison:
A mixture of cream and egg yolks used to thicken and enrich soups and sauces.
Liaison: ...
Liaison
A binding agent made up of egg yolks and cream, used for thickening soups and sauces. It should always be added off heat just before serving to prevent curdling. The basic ratio is 3 parts cream to 1 part yolk.
Light butter ...
Liaison: A mixture of egg yolks and cream used to thicken and enrich sauces. (Also loosely applied to any appareil used as a thickener.)
Liqueur: A spirit flavored with fruit, spices, nuts, herbs, and/or seeds and usually sweetened.
bind To hold together by means of a liaison.
Bingen A wine town of Hessia, West Germany, overlooking the Rhine and Nahe Rivers, producing excellent white wines.
bird's nest See yen cad.
Allemande - A sauce made of Veloute (usually veal), a liaison and lemon juice.
Almond Paste - A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together.
Hollandaise sauce (butter) - Uses butter and egg yolks as its liaisons. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily.
He or she also serves as the liaison between the kitchen and the floor, communicating with runners, chef, and other kitchen staff to keep things running well.
thickeners = thickening agents = liaisons Notes: Thickeners add substance and body to sauces, stews, soups, puddings, pie fillings, and other dishes.
Tips: ...
A sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family.
Amaretto (am-ah-REHT-toh) ...
Allemande - A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.
Allioli - [Italian] garlic mayonnaise.
A sauce made of Velout (usually veal), a liaison and lemon juice.
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Liaison
A binding agent composed of egg yolks and cream, used for thickening soups and sauces.
Lily buds
Nutritious and sweet dried day lily buds that are often used in Chinese cuisine. Also called tiger lily bids or golden needles.
Lipids ...
Using a ladle, take out some of the soup and add to a bowl containing the fresh cream. Stir the combined liquids gently then put this liaison into the soup pot and heat without boiling for 2-3 minutes until ready to serve.
Mulligatawny Soup ...
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A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice. Alligator ...
Part of their responsibilities may also include making sure the staff waiters are doing their jobs, training, handling complaints and working as a liaison between the front of the house and the kitchen.
This makes me an effective liaison between the two worlds and that's an important role. Chefs influence what we eat a lot more than medical reports. They have a tremendous power over what the public eats.
court-bouillon, crapandine, dariole, degorger, demi-glace, emincer, l'entrecote, en branche, escalope, espagnole, etuver, farce, farci, foie gras, fricassee, fume, fumet, glace, hors d'oeuvre, jardinière, julienne, jus lie, jus roti, liaison, ...
liaison: a binder or thickener for sauces and soups--usually starch-based, but sometimes containing egg yolks, cream, blood or vegetable purèe (also liè, to lightly thicken)
liche: pompano, Trachinotus ovatus ...
 See also: Sauce, Cooking, Butter, Vegetable, Cream
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