Custard is like what North Americans call a pudding, made from egg and milk. The coagulation of egg protein thickens the milk during cooking. It can be sweet or savoury.
Search Results for: bain marie
Green Butter
In the classical French-cooking version, to make Green Butter, spinach leaves are washed, dried, crushed, then juiced by twisting them in a cloth. The spinach juice is then reduced and thickened through simmering over a bain marie, then strained through filter paper or a cloth, and let cool. It is then blended into softened butter….
À la Madeleine
There are two interpretations of what an “À la Madeleine” dish is. One involves artichokes, egg yolks, white beans and Soubise sauce. The beans are cooked and mashed with egg yolk and butter, then put in small dishes which in turn are cooked in a bain marie for an hour. The bean purée is served…
Spiny Lobster Butter
Spiny Lobster Butter is 1 part cooked puréed lobster, blended with an equal amount of butter, then melted in a bain marie, then strained through a cloth into a bowl filled with iced water. The melted, strained butter will congeal: collect it out of the water and put in on a cloth to dry. It…
Water Bath
Food in a dish or container is set into a larger dish or container. All dishes used are ovenproof. The larger container is filled with hot or boiling water so that the water comes about halfway up the side of the smaller dish in which the food is. Surrounding the food with water helps keep…
Henry John Heinz
Henry John Heinz founded a empire of commercially-prepared foods. One of his big innovations was gaining consumers’ trust by selling his food products in clear glass bottles, so you could see what you were getting.
Crayfish Butter
There are two versions of Crayfish Butter in the classical French canon. Cold version (à froid): 1 part cooked crayfish puréed, blended with an equal amount of butter, then pressed through a sieve. Use for cold hors d’oeuvres, cold fish and fish sauces. Hot version (à chaud): 1 part cooked crayfish puréed, blended with an…
Peaches à la Madame Récamier
Peaches à la Madame Récamier is a dish of peaches that have been poached, then are served in a dish with sugar syrup and cream poured on them. History Notes The recipe is recorded by Réné de Beauvoir in the May 1857 issue of Monde Ilustré. He attributed it to a hotel manager named Chevrier….
Québecois Food
Québec is bordered on the top by the Arctic, on the west by the Canadian province of Ontario, on the east by the Atlantic Ocean, and on the south by the American states of New York, Vermont, New Hampshire and Maine. It is a very cold climate. In early May, there are often still huge…
Bartolomeo Scappi: Renaissance Cook and Food Writer
Bartolomeo Scappi was a Renaissance Italian cook who cooked for six Popes. He wrote a famous cookbook that captured the shift between medieval and renaissance cooking.
Double Boiler
A double boiler is a set of two pots that uses water between the source of heat and the item being heated or cooked in order to moderate the level of heat being delivered.
Shrimp Butter
There are two versions of Shrimp Butter in the classical French canon. Cold version (à froid): 1 part cooked shrimp puréed with an equal amount of butter, then pressed through a sieve. Use for cold hors d’oeuvres, cold fish and fish sauces. Hot version (à chaud): 1 part cooked shrimp puréed, blended with an equal…
Lobster Butter
There are two versions of Lobster Butter in the classical French canon. Cold version of Lobster Butter (à froid) 1 part cooked lobster puréed with an equal amount of butter, then pressed through a sieve. For the cooked lobster, use the coral, eggs and “creamy parts” of the lobster, cooked in a court bouillon. It…