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Glossary
| Term |
Definition |
| A |
no glossary entries for this letter
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| Bain-Marie |
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| Blood Spots |
Tiny spots, occasionally found on an egg yolk, do not indicate a fertilized egg. They are caused by the rupture of a blood vessel on the yolk surface during formation of the egg. eggs with blood spots are fit to eat, both chemically and nutritionally. You can remove with the tip of a knife, if you wish.
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| Carton Dates |
Dates on egg cartons and all other food packaging reflect food quality, not food safety. An ‘expiration’ or ‘sell by’ date on an egg carton tells the grocer to pull the eggs if they haven’t sold by that time. A ‘best-by’ or ‘use-by’ date tells you that your eggs will still be of high quality if you use them by that date.
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| Choux Pastry |
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| Cream Puff |
A light, but rich, hollow pastry puff filled with a sweet filling for dessert or with a savory one, such as egg or chicken salad, for a main dish. Called choux pastry after the French word for cabbage, cream puffs come out of the oven looking like little cabbages. A high proportion of egg is necessary to form the cream puff structure. Egg yolk helps to emulsify the fat.
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| Crème Anglaise |
The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.
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| Crème Brûlée |
Translated as “burnt cream”, this rich dessert is a chilled, stirred custard that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a small culinary blowtorch. The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the smooth, creamy custard beneath.
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| Crème Caramel |
A custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate, it is automatically glazed and sauced with the caramel in the mold. Also known as flan.
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| Croquembouche |
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| Curdling |
Also known as weeping. When you cook an egg mixture, such as a custard sauce, too rapidly or for too long, the protein becomes over-coagulated and separates from the liquid, leaving a mixture resembling fine curds and whey. If the curdling in a custard sauce hasn’t gone too far, you may be able to reverse it if you remove it from the heat and beat vigorously. Curdling is usually used in connection with a custard sauce, while weeping is used in reference to pie meringues or baked custards.
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| Deviled Eggs, or stuffed eggs |
Hard-cooked eggs that are peeled, cut in half and stuffed with a seasoned, mashed yolk mixture. The yolks are removed from the whites, mixed with a moistener, such as mayonnaise, flavoring foods and/or seasonings and then piled back into the whites. The word ‘devil’ originally referred to the combination of spices, including dry mustard, with which the eggs were highly seasoned.
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| E |
no glossary entries for this letter
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| Flan |
A custard baked over a layer of carmelized sugar and inverted for service.
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| Floating Islands |
A light dessert of meringue that have been poached in milk, then floated in a thin custard sauce. The dessert is also known as oeufs à la neige (snow eggs).
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