https://padlet.com/1034144/nx2mo3tdl3cp en-us 2016-09-29 11:50:59 UTC 2025-11-02 09:35:05 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Apple.png https://padlet.com/1034144/nx2mo3tdl3cp/wish/127214647 A stock made by simmering fish.]]> 2016-09-29 12:04:54 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/127214647 1138081 https://padlet.com/1034144/nx2mo3tdl3cp/wish/127214811 the binding or thickening agent of a sauce, often based on egg yolks.]]> 2016-09-29 12:05:31 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/127214811 1034144 https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215009 This is butter from which all milk solids has been removed used as fat for pan-frying.

]]> 2016-09-29 12:06:16 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215009 https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215243 fermented fish sauce condiment. ]]> 2016-09-29 12:07:15 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215243 https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215682 the liquid and solid portions seperate from each other. With either milk or egg mixtures. http://hubpages.com/food/Recipes-for-curdled-milk]]> 2016-09-29 12:09:12 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215682 1138081 https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215981 A cooking technique in which the temperature of a cold room-temperature ingredient is slowly raised by adding small amounts of hot/boiling liquid. The hot liquid must be mixed in gradually to prevent the cool ingredient, for example eggs, fromcooking further.]]> 2016-09-29 12:10:38 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/127215981 1034144 https://padlet.com/1034144/nx2mo3tdl3cp/wish/130699458 vegetable or fruit is plunged into iced water or placed under cold running water to pause cooking.]]> 2016-10-14 11:51:46 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/130699458 1034144 https://padlet.com/1034144/nx2mo3tdl3cp/wish/130701140 usually uncooked vegetables or fruit, used as a condimend]]> 2016-10-14 12:00:51 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/130701140 1138081 https://padlet.com/1034144/nx2mo3tdl3cp/wish/130701710 It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark brown in color, which lends much richness of flavor, albeit less thickening power.]]> 2016-10-14 12:03:54 UTC https://padlet.com/1034144/nx2mo3tdl3cp/wish/130701710