Vent:
to allow the circulation or escape of a liquid or gas.
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Vol-au-Vent
Origin: French
A light flaky case of puff pastry with high raised sides and a deep hollow centre. The case is usually filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish.
Vent
To leave an opening through which steam can escape in the covering of a food ...
Vol au vent
A round case of puff pastry with a pastry lid which is filled after baking and served as an hors d'oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.
Vol-au-Vent - [French] a large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid. A small puff paste shell with various fillings.
Vorspeisen - [German] appetizers.
Vol-Au-Vent With Chicken, Mushrooms and Pepper
By awalde
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vol-au-vent (vawl-oh-ven) - A French term that means "flying in the wind," which refers to the pastry's lightness. It is a classic French puff pastry shell or cup with a lid that can be filled with a cream-sauce mixture with meat or vegetables.
vol au vent: A large puff pastry case
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wasaabi: Japanese horseradish, that has an unusual florescent green flesh, it has a very strong taste and is used greatly in Japanese cuisine.
Vol au vent
A case or shell made of pastry that is filled with a meat or poultry mixture and served covered with a lid of pastry
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Vol-au-vent case
A small, round pastry case which can be found in supermarkets. The cases are usually filled with a meat, seafood or vegetable stuffing, baked and served as finger food.
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This combination may sound a bit unusual, but is surprisingly delicious.
Vol-au-Vent - A large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid.
A regulator releases steam when the pressure exceeds the designed pressure for the cooker; this usually takes the form of a weighted stopper, commonly called "the rocker," or "vent weight".
Make sure to pierce the skin several times to allow air to vent out, and plan on keeping it in a 375 degree Fahrenheit (191 degrees Celsius) oven for around an hour.
When the cooking time is up, quick-release the pressure cooker under cold water to avoid foaming or sputtering at the vent.
But one point stands out clearly in all the smoker reading we have done " a smoker always has a vent to keep the air circulating. Otherwise the smoke stagnates and imparts a bitter, acrid flavor to the meat.
Make a small air vent in the centre of the pie lid to allow the steam out.
Disease of the wine resulting in a veil blanchâtre (mycoderma) and a taste of vent.
FOLLE BLANCHE
White Type of vine giving a very sharp wine (gros plant).
FONDU (MELTED) ...
Ground- Place ground meat in 1-qt microwavable dish; place meatballs or patties on microwavable rack or in shallow microwavable dish. Cover with plastic wrap, folding one edge or corner back 1/4 inch to vent steam, or cover with waxed paper.
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An eastern European spirit distilled from grain. It has neither taste nor smell, although some vodkas are flavoured with spices, plants, leaves or fruits. Vol-au-Vent ...
A maple syrup production farm is called a sugarbush or a sugarwoods. Sap is boiled in a "sugar shanty", "sugar shack", or "sugarhouse," which has only has partial side walls, being louvered at the top to vent moisture-laden air.
violet: sea-squirt, a barnacle-like shellfish (also oursin violet, sea-urchin, Paracentrotus lividus), Microcosmus sulcatus
violette de Tourette: candied flower
vol-au-vent: a puff pastry shell, in the form of a cooking pot, ...
mille-feuilles, mignonette, mirepoix, mis-en-place, navarin, noisette, noix, oeuf sur le plate, papillote, pate, paupiette, paysanne, printaniere, rechauffer, roux, sabayon, sauté, soufflé, supreme, table d'hote, troncon, veloute and vol-au-vent.
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 See also: Vegetable, Sauce, Oil, Vegetables, Cooking
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