Need the correct Terminology

Discussion in 'General Culinary School Discussions' started by permeithius, Mar 26, 2005.

  1. permeithius

    permeithius

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    I’ am trying to find the correct phrase when an omelet comes to a certain stage; meaning (when the omelet is almost done yet it is still moist and some what runny on the inside) what is the terminology for that stage.



    Ex: Pasta, when it reaches a certain stage of doneness, firm not soft or mushy to the bite we call it (Al Dente)



    If someone could tell me I would very much appreciate it.

    Thank you.



    Out of curiosity, could i find that meaning in the "Le Répertoire de La Cuisine?"



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  2. cape chef

    cape chef

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    Homework, eh :)
     
  3. cape chef

    cape chef

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    follow Frixa, elixa and et hapala to Apicius.
    Enjoy the site :chef:
     
  4. bullyinny

    bullyinny

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    It's called "braveuse"
     
  5. anneke

    anneke

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    Baveuse, actually. No "r". It's french for... well, sloppy salivation.
     
  6. bullyinny

    bullyinny

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    oops! Baveuse - of course...