与 «CHAUDFROID»相关的波兰语书籍
在以下的参考文献中发现
chaudfroid的用法。与
chaudfroid相关的书籍以及同一来源的简短摘要提供其在 波兰语文献中的使用情境。
1
Professional Cooking for Canadian Chefs - Strona 850
Additional unflavored gelatin may be needed for some purposes. Procedures for using aspic jelly are discussed following a brief consideration of a related topic,chaud-froid sauce. CHAUD-FROID Described in simplest terms,chaud-froid sauce ...
Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, 2006
2
Modern Garde Manger: A Global Perspective - Strona 704
The stock produced from the bones of animals, used for presentation, can also be made into a sauce called chaudfroid. It can be made to coat the foods before they are carved at the buffet, which gives a very nice finish and shape to the slice.
Robert Garlough, Angus Campbell, 2011
3
Garnishing - Strona 135
Aspic. &. Chaud-Froid. Ice Carving Patterns Metric Chart. hour in a cool place. To make a flower, roll up as many balls of stiff taffy as you want petals in the flower. Vary their size ranging from the equivalent of a teaspoon to a tablespoon.
Francis Talyn Lynch, 1987
4
Chef's Compendium of Professional Recipes - Strona 47
135 Chaud-froid a l'aurore - Pink, tomaté chaud-froid [to yield 1 litre (1 quart)] 1 litre (1 qt) white chaud-froid 125 ml (1/4 pt) fine tomato-pulp (Recipe 134) Add 125 ml (1/4 pt) of fine tomato-pulp to basic chaud-froid while hot and strain through ...
Edward Renold, David Foskett, John Fuller, 2012
5
Joy of Cooking - Strona 369
Chaud-Froid is often used to coat whole cooked chickens, ham or veal roasts, fish or other cold buffet items. Prepare: 2 cups Béchamel Sauce, 341, slightly overseasoned substituting for the milk Light Stock or Fumet, 522, 523—according to ...
Irma S. Rombauer, Marion Rombauer Becker, 1975
6
Culinary Arts Institute Encyclopedic Cookbook - Strona lvi
... 860 Chaud-froid, Brown, 858 Chaud-froid, Chicken, 858 Chaud-froid, Coral, 858 Chaud-froid. Fish. 858 Chaud-froid, Green, 858 Chaud-froid, Red, 858 Chaud-froid, Tomato, 858 Chaud-froid. Veal. 858 Chaud-froid. White, 858 Chaud-froid.
Chicken it Chaud froid sauce Ingredients (2 litres, 1—2 Method items of buffet preparation) 1 litre best chicken velouté 1 Add aspic to hot velouté, combine well 500 ml chicken aspic 2 Cream, strain through chinoise (hair fine sieve) 250 ml ...
W K H Bode, M J Leto, 2012
8
Stir: Mixing It Up in the Italian Tradition - Strona 24
However, if you plan on serving the chaud-froid with oysters or caviar, go easy on the salt, bearing in mind that they add their own salty flavor. Sprinkle the gelatin over 1/4 cup cold water in a small saucepan and let it sit for 5 minutes to “bloom.
Enfant sage, Yuka mène une vie sans histoire et s’ennuie dans le Tokyo des années 60.
10
Simply Garde Manger with Chef Jacq - Strona 56
He later instructed his chef to duplicate it and it was the beginning of Chaud-Froid. In those days, a larger piece would be baked, roasted or poached, then chilled, and part or all would get coated with chaud-froid. It would then be garnished ...
Francis Henri Jacquinet, 2014
