In a recipe you might see : "remuer jusqu'à ce que le mélange blanchisse", "battre jusqu'à ce que le mélange blanchisse", sometimes also "et fasse le ruban". It is used to mix eggs and sugar. When you mix sugar and eggs, you know they are well mixed when...
First you must "séparer les blancs des jaunes ", then you "monte les blancs". If you see "monter les blancs en neige ferme" it means they must be very thick and not liquid at all. How can I do this ? Use an electrical whisk. It takes about 4 minutes depending...
You will often need to do this when you cook, especiallly for pastry or "soufflé" when you need " blancs en neige ". You only need to set apart white and yolk : Back to lexique.
Here's a "casse-noix" : See the "crabe" article.
Here is a traditional "plateau à fromages", it's the plate you use for a "plateau de fromages" (cheeses). The right one is a traditional "plateau à fromages" : And the "couteau à fromage" (knife) : Thanks to it's special shape, you can cut the cheese,...
In some recipes, you might see "cuire à blanc" or "faire cuire à blanc". It only means you must bake the pie shell alone. This is generally asked for a stawberry pie for example. It's only because if you bake this kind of fruit, your pie will be a real...
"Tartiner" in French means " to spread". So when you "faire une tartine" you spread butter and jam on a slice of bread. "tartine" is classical for breakfast in France with black coffee "café noir" or "café au lait". Hot chocolate "chocolat chaud" for...
Faire revenir means "sauté". Back to the lexique
Leave the mixture in a warm place for at least one hour. Back to the lexique
Back to the lexique