GLOSSARY

COOKING GLOSSARY

This is my version of a cooking glossary. A collection of terms, definitions, and bits of information that I have gathered either through random reading, discussions, and research.

Cartouche – A simple circle of paper put on top of a sauce or gravy to stop a skin forming. It is also used when poaching where what is being poached needs to be completely submerged at all times.

 

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