amateur
bain-marie - Mary's basin or bath, bowl or pan suspended in hot water, for steaming, lie poached eggs but usually bigger for delicate sauces like melting chocolate, or hollandaise - an egg rich sauce
chauffeur
cjef
connoisseur
croissant
cuisine
debut
entrepreneur
mayonnaise - egg yolks(s) (usually two egg yolks) whipped up with oil, traditionally olive oil
separate the yolk from the egg, dribble in oil with drops slowly or it doesn't emulsify but ends up runny - you must get air in as fast as the oil. When it starts to mix well you can add slightly faster. Add lemon juice to add flavour - maybe this helps the emulsion?
milieu
repertoire
In the right milieu your chauffeur will drive you to a restaurant patronised by millionaires where as an amateur you can enjoy your debut as a from a chef in his milieu you learn from a connoisseur how to make croissants and use a bain-marie to make mayonnaise.
bain-marie - Mary's basin or bath, bowl or pan suspended in hot water, for steaming, lie poached eggs but usually bigger for delicate sauces like melting chocolate, or hollandaise - an egg rich sauce
chauffeur
cjef
connoisseur
croissant
cuisine
debut
entrepreneur
mayonnaise - egg yolks(s) (usually two egg yolks) whipped up with oil, traditionally olive oil
separate the yolk from the egg, dribble in oil with drops slowly or it doesn't emulsify but ends up runny - you must get air in as fast as the oil. When it starts to mix well you can add slightly faster. Add lemon juice to add flavour - maybe this helps the emulsion?
milieu
repertoire
In the right milieu your chauffeur will drive you to a restaurant patronised by millionaires where as an amateur you can enjoy your debut as a from a chef in his milieu you learn from a connoisseur how to make croissants and use a bain-marie to make mayonnaise.
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