Beurre fondue is a food prepared by melting butter in water. [1] The preparation serves to maintain the butter as an emulsified and creamy concoction. [1] Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter. [1] Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes. [1] [2] [3] [4]
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Drawn butter is melted butter, often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter, while others insist that it should not be clarified.
Caramel is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine.
Scrambled eggs are a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.
Chateaubriand is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand.
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Chicken Kiev or Chicken Kyiv is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Stuffed chicken breast is generally known in Ukrainian and Russian cuisines as côtelette de volaille. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la Kiev. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.
Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it.
Top Chef Suomi is a Finnish cooking reality show on Sub based on the American television series Top Chef. Auditions for the series were held in autumn 2010 and 12 contestants were chosen. The programme is hosted by model and restaurant chef Pipsa Hurmerinta The head judge for the competition is Finland's most renowned chef Hans Välimäki. The other judge is business group manager of Royal Ravintolat Pia Kämppi. Top Chef season 5 runner up Stefan Richter has made an appearance as a special guest judge for the first four episodes. The show is produced by Solar Television Oy. The show is renewed for a second season, which is expected to premiere in either fall 2011 or in spring 2012.
Nage is the term used in the USA and everywhere else in the culinary world for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Sautéed mushrooms is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish.
