Masking

Masking
To coven an item completely with a sauce or another ingredient
Mayonnaise ...

Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. A French term literaly translating as 'hot-cold'.

Spices preserve, and they also make the poorly preserved palatable, masking the appetite-killing stench of decay. After bad harvests and in cold winters the only thing that kept starvation at bay was heavily salted meat"with pepper.

Anchor a pastry cloth or kitchen towel (not terry cloth) around a large cutting board (at least 12 x 12 inches) with masking tape, and use a cloth cover (stockinet) for your rolling pin.

It's a good idea to put masking tape labels on your frozen foods, unless you like playing "dinner roulette" and are willing to take a chance on what might be behind the wrapping. Labels are also necessary for dating the food you freeze.

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
Chef de Cuisine: Head \ Executive Chef ...

Japanese cooks love water pepper for soups and salads, to which it lends certain pungency without masking the subtle flavour of see weed or fish. Water pepper can also be used to garnish sushi (see wasabi).

As a sauce that may be added to the dish in the final stages of cooking, or at the time of serving, the finishing sauce adds another layer of flavor to both meat and vegetable recipes, without masking the taste of the dish itself.

produced by the combination of sweet, sour, bitter, and salt tastes perceived by the tongue plus the aromas perceived by the nose. 2) To flavor is to add a product whose distinctive taste complements the predominant flavor of a dish, without masking ...

Liquorice enters into the composition of many cough lozenges and other demulcent preparations; and in the form of aromatic syrups and elixirs it has a remarkable effect in masking the taste of nauseous medicines.

These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure.

Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure.

See also: Fruit, Flavor, Water, Pepper, Cooking