Pasta Noisette Noisette Noisette (Nut Brown) The term Noisette in cooking can be defined in 3 different ways. Beurre Noisette is clarified Mirepoix Mirepoix A Mirepoix is a mixture of 3 vegetables consisting of onions, carrots, and celery. The traditional ratio will always be 2:1:1, two Lyonnaise Lyonnaise Any dish that is produced in the style of the French town of Lyon, typically with onions, as in Jambon Jambon French for "Ham" Infuse Infuse To place food, herbs or spices into a liquid so as to extract the flavour from one to the Kirsch Kirsch kirsch is a clear, colourless brandy traditionally made from the double distillation of morello cherries, a dark-coloured cultivar of Grind Grind To reduce something down into much smaller particles.To grind coffee beans, for example, or to grind whole spices in Fricassée Fricassée Fricassée is a white stew.Typically the meat is cut into bite-sized pieces and shallow braised in a white creamy Duxelles Duxelles Duxelles is a mixture of preferably Wild mushrooms thyme, butter, shallots and garlic cooked down to a paste-like consistency. Used most Cut In Cut In Usually referred to when making dough or pastry.Where the dry ingredients are combined with a solid shortening, using « Previous 1 … 34 35 36 37 38 … 54 Next »
