Day 14 Culinary III

Mots Du Jour    1/21/11

·         Fusil-Sharpening steel; long, rounded metal tool, used to keep the cutting edge of a knife

·         Galantine-Cold Poached meat that has been stuffed and larded, served with a gelatin made from the poaching liquid

·         Garniture- Garnish; served as an accompaniment to a dish

·         Gastrique- A caramel deglazed with vinegar used as a base for a sweet and sour sauce

·         Gaufrette- Waffle

·         Gelee- Gelatin, aspic; meat or fish stock that has been clarified, then set with gelatin. Used in various preparations en gelee to give shine to foods as well to protect them from drying out.

·         Genoise- Genoese sponge cake

·         Glacage- Glaze; mixture of ingredients with a syrupy consistency, sweet or savory, used to coat pastries, candies, and certain savory foods

·         Glace- (1)Ice Cream. (2)Glaze; stock reduced until thick and syrupy

·         Glace a l’ eau- Refers to a preparation of vegetables cooked in white wine

Day 14

·         Festuval De Saucisses(sausage)

·         Italian Breakfast Sausage

·         Brawtwurst- pork casing

·         Crepinette

·         Pomme darphin

·         Omelette Fines Herbs

Prague Powder #1- Used to cure meat that is going to be cooked

Curing Salt

TCM

Pink Salt

Prague Powder #2-  Meat that is not cooked

Salt

Nitrite

Nitrate

Quatre Epires- 4 spices recipe in booklet. All spice is pretty close.

Gre Pinette- Sausage Meat Patty

Pommes Dalphin- No washing the potatoes- 1 egg- Salt & Pepper- oil &butter slice very thin, place in heated pan and let turn golden brown then flip