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A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Dariole is a French term for a small culinary mold in the shape of a truncated cone. The word also refers to the dessert that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry. In the Middle Ages they sometimes included fruit, cheese, bone marrow or fish inside the pastry. [citation needed]
A mould (British English) or mold (American English), is a container used in various techniques of food preparation to shape the finished dish. The term may also refer to a finished dish made in said container (e.g. a jello mold). [1]
Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with ...
We've all been there. You're about to cut into a loaf of bread, and there it is. A fuzzy blue spot of mold on the surface of that baguette you just bought yesterday.
Nouvelle cuisine is a school of French cooking that rejects ostentatious displays of food in favor of simple presentation and high-quality ingredients. In contrast to historical chefs that obeyed the orders of patrons, this manner of cooking elevates the chef from a skilled worker to an inventor and artist.
Vacherin Mont d'Or cheese, a French cheese with a white Penicillium mold rind. There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses, and blue cheeses. [26]
Mold (or mould) is a structure formed by fungi. Mold or mould may also refer to: Artifacts. ... Mold (cooking implement), a container used to shape food; Biology
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