From the French word souffler meaning “to blow up.” A light airy mixture that can be sweet or savory and hot or cold. They are made from a flavorful base,lightened with whipped egg whites, and put into a dish and baked until set.
HYDROLOSIS
A condition in which starch cells are shocked or improperly heated too much. The starch loses its ability to thicken, or retain liquid and will give it up or weep.
BÉCHAMEL
One of the mother sauces. A milk or cream based sauce thickened with a white roux. The amount of roux is determined by its intended use. It is the only flour bound sauce that does not need to be skimmed.
FOLDING
A technique used to incorporate a light mixture into a heavier mixture.
FLAN
Caramel coated baked custard dish of Spain and Mexico, also known as Crème Caramel.
BAIN-MARIE
1) A hot water bath is used to diffuse heat. It can be used to gently cook food or hold food at a desired temperature. 2) A container used to store food and keep it warm.
PURÉE
Any food, usually fruit or vegetable, that is finely mashed to a smooth, thick consistency. Purées can be used as a garnish, served as a side dish, or added as a thickener to sauces and soups.
ROUX
A thickening agent of equal parts butter and flour that has been cooked to varying degrees. It is added at the beginning of the cooking process. All flour bound sauces with the exception of béchamel must be skimmed.
SYNERESIS
When egg proteins are heated to the point that liquid is released. This can occur from cooking too long or at too high of a temperature.
RIBBON
Whisking together ingredient or ingredients, for example, egg yolks and sugar, to incorporate air and increase volume so that when the whisk is lifted, the mixture will fall back upon itself like ribboned candy.
