A way of cooking certain creamy preparations (such as crème anglaise) very slowly until thick enough “to coat the back of a spoon,” as a result of the semi-coagulation of the egg yolks.

Separation of fat molecules from the rest of a preparation. To homogenize the preparation, whisk vigorously.

To process a preparation in an ice cream maker in order for it to set.

Drizzle a preparation with an alcoholic beverage, then light it. This procedure is typically performed before making a sauce.

Pass kitchen twine (string) around a piece of meat (typically barded) along its length and diagonally, tying a tight knot in the twine at each turn.

A way of cooking certain creamy preparations (such as crème anglaise) very slowly until thick enough “to coat the back of a spoon,” as a result of the semi-coagulation of the egg yolks.

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