June 15th, 2010
09:45 AM ET
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dust, duster
Category: Technique
Definition: To evenly coat a dish with powder. A duster is a tool used to dust, generally a container with holes on the bottom and a squeeze handle that sweeps the powder over the holes

Filed under: Definition • Eatcyclopedia • Glossary • Technique


June 15th, 2010
09:45 AM ET
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emulsify, emulsion, emulsifier
Category: Technique, dish, ingredient
Definition: An emulsion is a solution that consists of two or more technically unmixable liquids, with one usually suspended in tiny portions within the other. To emulsify is to mix two such liquids fast and hard enough to create such a colloidal mixture. Given time, the two liquids will tend to separate unless specially treated with an agent (aka an emulsifier)

Filed under: Definition • Dish • Eatcyclopedia • Glossary • Ingredient • Technique


June 15th, 2010
09:45 AM ET
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en papillote
uhn pah-pee-YOHT
Category: Technique
Origin: French
Definition: To wrap a dish in tightly folded parchment paper and bake

Filed under: Definition • Eatcyclopedia • Glossary • Technique


June 15th, 2010
09:45 AM ET
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leaven
Category: Technique
Definition: To create "lift" in a baked good by adding a leavener, an agent that causes rising by the creation of gas bubbles in the dough or batter.

Filed under: Definition • Eatcyclopedia • Glossary • Technique


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