Bonjour,
A couple of friends wanted some clarification on a few French Expressions and British words:
1 - Bonne femme: "good woman" refers to dishes that are prepared in a simple, family style, they are served in the casserole dish or pan were they were cooked in.
2 - Beurre manie: " kneaded butter", equal parts of softened butter and flour, used to adjust the thickness of sauces and soups.
3 - British Cooking words we use everyday: Dover sole, Stilton,and Cheddar cheeses, Earl Grey teas, Worcestershire sauce, chutneys, trifles and fools, puddings, Hot Cross buns, Scones, malt whisky, etc. Makes you think!
4 - Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.
Here is a quick recipe for the perfect Hard-Boiled Eggs. Enjoy!
Oeufs Durs:
Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Add 1 tablespoon of white vinegar or lemon juice in the water. Heat over high heat just to the boiling point. Remove from burner. Cover pan. Let eggs stands in hot water for 15 minutes (for large eggs), 12 minutes (for medium eggs), 18 minutes (for extra large eggs). Drain immediately, and peel eggs right after cooling.
Note: To peel a hard boiled egg: gently tap egg on counter-top until shell is finely crackled all over. Roll egg between your hands to loosen shell. Start peeling egg under running cold water, (helps ease the shell off).
A bientot! See you next Thursday!
©CafeDion 2012