Flour should not be used directly from the bag and should be "fluffed up" by stirring it with a knife just before measuring. When making a court bouillon to use for cooking à la nage, cut the vegetables in a decorative manner, such as julienne.Īll-purpose Flour/Hard Wheat and Soft WheatĪll-purpose flour is usually a blend of high-gluten hard wheat and low-gluten soft wheat.
Remember, you can add, however you can't remove too much seasoning.Īioli (garlic mayonnaise) is a delicious accompaniment to cold or hot grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish and shellfish.Ĭooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture. Adding cream of tartar (or lemon juice) helps to stabilize beaten whites.Īlways taste food, before you add more salt, freshly ground black peppercorns, herbs or spices. Since sugar can actually slow or prevent the foaming of the whites, it must be slowly added so the final volume is not diminished.īeaten egg whites are easily deflated if not stabilized. This helps to stabilize the egg white foam. Sugar is often beaten with egg whites, a tablespoon at a time, when making meringues and some cakes.
To mix or stir in the ingredients listed in the instructions. A B C D E F G H I J K L M N O P Q R S T V W Y Z
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