Manual Magimix Ma Cuisine 4200 XL - 2013 (page 73 of 79) (English)

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Bain marie

This gentle cooking technique can be

used either on the hob (e.g. for making

sauces or melting butter or chocolate) or

in the oven (e.g. for baking puddings or

custard). It involves placing a heatproof

container with the food you want to cook

inside a larger one partly ﬁlled with

water kept at simmering point.

Blind baking

A pastry case is baked before adding a

moist ﬁlling in order to prevent the base

from becoming soggy.

Caul fat

A lacy, fatty membrane that surrounds

the intestines of pigs, cows and sheep.

Available from traditional butchers, it is

wrapped around faggots, patés, crépinettes

and even some meat roasts before cooking

to keep them moist and basted.

Juliennes

Fruit or vegetables cut into thin sticks.

A julienne disc is available for your

Magimix food processor.

Knocking back

In breadmaking, punching all the gas

and air pockets out of risen dough to give

it a more even texture.

Piping bag

A triangular or cone-shaped cloth,

plastic or paper bag that can be ﬁtted

with a variety of nozzles. It is used for

decorating cakes, ﬁlling pastries, forming

meringues or sponge ﬁngers, shaping

duchess potatoes, etc.

Proving

In breadmaking, the dough is left to rise

twice. The second time gives the yeast a

chance to “prove” that it is still alive and

improves the texture of the bread.

Reduction

A liquid (e.g. syrup, stock or sauce) is

simmered over a moderate heat, causing

some of the water to evaporate, in order to

thicken it and/or concentrate the ﬂavour.

Rice ﬂour

Widely available in supermarkets, this

gluten-free ﬂour is useful for thickening

stews and sauces.

Roux

Used to thicken soups, sauces and gravies,

a roux is a mixture of equal parts of ﬂour

and fat (often butter) cooked over a low

heat.

Sandwich tin

Not for holding your packed lunch, but

a round, straight-sided cake tin, ideal for

making Victoria sponges.

Yeast

In this recipe book, we recommend

using fresh yeast, which can be found in

supermarket bakeries. Fresh yeast will only

keep for a few days in the fridge, but you

can freeze it in small batches. Dried yeast

is widely available and keeps for up to six

months. If you are using dried yeast, halve

the quantities shown for fresh yeast.

Glossary

124

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Magimix Ma Cuisine 4200 XL - 2013 Manual

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