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Aubergines are eggplants |
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Sometimes I see the terms aubergines and courgettes in English or Australian cookbooks. What are they? |
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Aubergines are eggplants and courgettes are zucchini. |
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Beurre noisette |
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What is beurre noisette? |
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This is browned butter, cooked to a light hazelnut (noisette) colour that is not clarified. It is used in French cooked and sometimes spooned over fish as a last minute sauce. |
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Castor sugar |
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What is castor sugar? |
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Castor sugar is the English term for fruit sugar. It is slightly finer than granulated sugar. It is used in jam making and places, like meringues, when you want the sugar to dissolve more easily. It is sometimes called bar sugar because it is used in mixed drinks as it dissolves more easily in cold liquids. |
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Clarified butter |
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What is clarified butter and why is it used? |
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Butter contains fat and milk solids which gives it the great dairy flavour. But the milk in butter also causes it to burn easily. When you remove the milk, the butter doesn't burn as easily. To make clarified butter, place 1 cup butter in a 2 cup glass measuring cup. Melt in the microwave on High for 1 to 2 minutes. Spoon off any froth on top. Chill butter. The milk will stay liquid on the bottom and the "oil" part will solidify on top. Remove the solid part and discard the milky liquid. Keep the clarified butter in the refrigerator. |
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Crème fraiche |
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How do you make crème fraiche? |
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Although it won't be exactly the same as the true French version, you can make crème fraiche by combining 1 cup whipping cream with 1 tbsp. Buttermilk. Cover it and allow to rest about 24 hours at room temperature until slightly thickened. Refrigerate. Or, combine 2 cups whipping cream with 1 cup sour cream and allow to rest at room temperature for 24 hours. Refrigerate. |
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