AND

Écrase: Squashed or crushed.

To shrink: To make drunk. To use a liquor or syrup scented to dip a preparation so that flavor and succulence is provided to him.

Embroquetar: To cut and to remove the backbone of a bird to be able to squash it and cook it more quickly.

Emincé: 1-Corte I die and chatter of onion, pen is known as a court. 2-Corte dry sherry of meats or fish.

Pie: Plate that is prepared wrapping different fillings in mass.

To coat in breadcrumbs: To spend a food for milk, melted fat or well-worn egg and breadcrumbs.

Emulsion: Heterogeneous miscellany of two liquids not miscibles.

Enalbardar: To cover slices of meat, fighter and birds with thin tracks of bacon or bacon to prevent from drying off during the cooking.

Encamisar: To upholster the wall and/or the fund of a mold with a thick layer of a preparation to allow the food not to stick to the receptacle.

Enfondar: To prepare with bacon and cut vegetables a source or another tool in which it has that brasearse meat or vegetable / In confectioner's, to cover the interior of a mold with a mass base.

To lubricate: To smear with a greasy substance an ovenproof salver, the interior of a hoop or of a mold, to prevent the preparations from sticking during the cooking.

To enrich: To add cream, egg yolks or butter to a miscellany or sauce to bring him flavor or to heighten his texture.

I equip to boil pasta: Receptacle of stainless steel composed by a perforated internal pan that fits inside solid other one. When the pasta is cooked there gets up the pierced internal pan that contains the pasta and allows to slip so that the water falls down in the exterior pan.

To pickle: To preserve a food in marinade.

To scald: 1 - Method to affirm the color of some food. 2 - Method to eliminate the strong or bitter flavor of some food. 3 - Method to peel fruits, vegetables and dry fruits

Escalope: Thin cut of meat or fish.

To be frosty: To immerse the rim of a glass in egg white and sugar and it to freeze in the ice-cream maker / to Cover a sponge cake or cake with sugar glass.

To slip: To extract from a preparation the liquid excess placing it in an escurridera, a colander, a Chinese, a grill or a broiler.

Spatula for the rice: In Japan, this small flat tool of wood and bamboo is used to remove the sticky cooked rice, so that it remains spongier and of better aspect.

To foam: To withdraw the impurities and froth that rise to the surface of a broth, sauce or syrup.

Serge: Piece of white cloth, as sifter, for which the purées and sauces pass, compressing them, so that they turn out to be thinner after having strained them.

To stew or to cook: Cooking method with abundant additional liquid and with lid.

To flute: To plan stretch marks, with a holder, comb, brush, etc., in the surface of certain pastries.

To squeeze: To prepare or to press a genre to dispossess it of the water or juice that it contains.