Log in / Register

Forums
Forums

Quick Links
Articles
Articles

Quick Links
- Notable Authors
- New Content
  
  New Articles
  
  New Comments
  
  New Reviews
Reviews
Reviews

Quick Links
- Search Review
- Most Active Members
Media
Media

Quick Links
- Search Media
- New Media
Members
Members

Quick Links
Search
Search titles only

Posted by Member:

Separate names with a comma.

Newer Than:

Search Articles only

Search this category only

More...

Recent Posts
Menu

Abaisse

By denis dubiard, Jan 22, 2012 | 738 Views | Cooking Terms

Cooking Term

Abaisse: a French term for a sheet of rolled out pastry. Hence, abaisser meaning to roll out thin. It is also used for a biscuit(Cookie) or sponge cake filled with spread jam or cream.
Click to expand...
Share This Article
- Facebook
- Twitter
- LinkedIn
- Google+
- Tumblr
- Reddit
- Pintrest
- Delicious
- Stumbleupon
- eMail

Comments

To make a comment simply sign up and become a member!

Sign up now!

Article Information

Author:: denis dubiard

Category:: Cooking Terms

Views:: 738

Comments:: 0

Average User Rating:: 0/5, 0 votes

Most Popular Tags

Categories

More in Cooking Terms

Wasabi
Cooking Term Japanese root (わさび（山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor....
Lavender gem
Lavender gem A hybrid citrus fruit created by crossing a white grapefruit with a tangelo. The result has a pale pink skin and flesh.
Maraschino liqueur
Mararchino liqueur A liqueur made from the Marasca cherry. It can also be used to substitute kirschwasser.
Pisco
Pisco A grape brandy from Peru / Chile. The mixture is aged in a wax-lined container so that the beverage does not absorb any color or flavor from...
Yuca
Yuca Yuca is also known as cassava, a root native to South America but now imported from Africa. The root can range from 6 to 12 inches in length...

More from denis dubiard

Zephyr
Cooking Term Zephyr: (Zéphyre) (the name mean literally “a light Wind”) the name is given to various savoury and sweet dishes, served Hot or...
A l'anglaise
Cooking Term A l’Anglaise : description given for diverse preparations to vegetable, meat and fish. Vegetable: cooked in water served plain with...
Degorger
Cooking Term Dégorger : french term meaning to soak meat, poultry, fish or offal in cold water (with or without vinegar) to eliminate impurities...
Affriander
Cooking Term Affriander: a french term for dressing up and presenting a dish to give an appetizing appearance
Aumoniere
Cooking Term Aumonière (en): term originally given to an apricot dessert. The apricots were stoned and the same stones were replaced with lumps of...