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1 come questo
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2 hollandaise sauce
This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.HomogenizeTo create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically by heating them quickly and then forcing them under extreme pressure through tiny holes of equal size until they are evenly distributed throughout the liquid. Homogenized milk and some commercial salad dressings are two examples of homogenized foods. Horn of Plenty ( A Mushroom)- This is a wild mushroom with a hollow, funnel- shaped cap and is dark grey or black in color. Because of this, it also has the name " etrumpet de deathe ".This particular mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom preparation. -
3 stasera
this evening, tonight* * ** * *[sta'sera]avverbio this evening, tonight* * *stasera/sta'sera/this evening, tonight. -
4 flour
This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production. -
5 stavolta
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6 stamattina
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7 fondant
This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours.an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours."melting"; refers to cooked, worked sugar that is flavored, then used for icing cakes. Also, the bittersweet chocolate high in cocoa butter used for making the shiniest chocolates. Also, puréed meat, fish, or vegetables shaped in croquettes.Thick liquid sugar icing -
8 stamani
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9 bearnaise
This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish. -
10 chantilly
This is a name for sweetened whipped cream flavored with vanilla (sugar). The term may also be used to describe sauces that have had whipped cream folded into them. This includes both sweet and savory sauces. -
11 clotted cream
This specialty of Devonshire, England (which is why it is also known as Devon cream) is a 55% (min) milkfat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days. -
12 cocoa powder
This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced. This mixture is then dried and ground into a fine powder. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. Breakfast cocoa has sugar, milk solids, and other flavorings added to it. -
13 coconut milk
This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so much of this flavor. -
14 creme patissierre
This is a thick pastry cream made of milk, eggs, and flour. Other versions of this use all or a portion of cornstarch. -
15 curry powder
This is a mix of spices that we have come to know of by the Muslim variety found in stores. Yet this is a mixture that is unique to everyone's kitchen. They may be mild with spices like cumin, fennel, and coriander; or heated up a bit with chiles and pepper; or fragrant with cinnamon and saffron. All of these are considered curry powders and all of them have distinctly different applications. Look under the definition for garam masala for more information. -
16 espagnole sauce
This is the foundation of all of the brown sauces. A number of modifications have been made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. Finally, it is strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce. -
17 mesclun
This is a mix of very young lettuces and greens. Often this mix is stretched with herb or flower sprigs and bitter greens. These greens should be dressed very lightly, with a flavorful oil and vinegar, so that their flavor will not be masked. -
18 nuoc-mam
This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla. -
19 Olives
This is the edible fruit of the olive tree. Found in both green unripe) and black ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying. -
20 stamani [stamat'tina] avv
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