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Culinary Terms
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Culinary Terms
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Faisander :
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To hang the game that is just killed for several days in a cool place until it took on a strong smell. Used less and less.
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Attiéké leaves :
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They are very large green coloured leaves containing chlorophylle and used to cover canari used for preparing the kédjénou. These leaves give a very good flavour to the kédjénou.
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Fillet :
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Terderloin of meat or boneless cut of fish (fillet of beef, of fish, of chicken)
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Fish steak :
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Thick slice cut accross a big raw fish (hake, salmon, tuna).
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To flambe :
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To moisten a mixture with alcohol or liqueur and light it on fire for a moment before making a sauce.
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Fleurons :
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Small pieces of decoration in the shape of croissants made from of puff pastry.
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Florettes :
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Stem with numerous flowers (cauliflower).
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To fluidify :
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To make a mixture more fluid by adding a liquid.
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To fold :
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To fold one part of puff pastry so that it covers the other part, pressing the edges.
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To ease a cake mould :
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Rolled out pastry put into a cake tin or a pie plate or onto an oven plate.
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Fountain :
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Heap flour on the work surface or in a hollow dish and make a hole in the center on the top of the heap.
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To freeze-dry :
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To preserve food by a process of freezing and drying.
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To fry :
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To cook food in hot oil.
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