A setting agent made from seaweed
Baking or Grilling using cheese or breadcrumbs on a sauce base.
Spanish term describing roasting a whole animal outside – now more commonly used to mean putting some economy burgers onto a few hot coals and serving them up when still frozen in the middle and burnt on the outside.
Barcarbonate of Soda
A ponsey sauce named after Louis de Bechamel. A white sauce flavoured with vegetables and bouquet garni.
To mix rapidly with a utensil such as whipping an egg with a fork.
The act of boiling rapidly then cooling rapidly to retain flavour, colour and texture.
Jellied meat spiced and preserved made from the head of a pig, sheep or ox. (lovely)
A unit of heat that expresses the energy providing qualities of food
Cream – Double
Thicker heavier cream
Thinner, lighter and with less calories.
Tiny rasins. Originally they were named after a grape variety from Corinth in Greece.
A small mould that is used when baking, poaching and steaming.
Sprinkling with with flour or sugar.
Animal fat, seperated from the juices after roasting. My Dad used to eat it on bread.
Very thin pastry
Cream and fruit puree
The little bits that are served with a meal, generally just a bit of parsley.
The mnced liver, heart and lungs of a sheep mixed with oatmeal and often some secret ingredients. It might not sound like a nice food but it is.
Very fine white sugar used on top of cakes known elsewhere as confectioners sugar.
Milk solidified by rennet
Very thick cheese cloth, use for draining things though such as when making jam.