Bovine: The term bovine can refer to: - what concerns Bos taurus, all domestic oxen (bull, […]
Dairy products and eggs
Frozen cheese
Frozen cheese: Frozen cheese is the name given at the end of the XNUMXth century and the beginning of the XNUMXth […]
Raw cream
Raw cream: See whipping cream…. Hello, You must be a subscriber to read the rest of this article, its links […]
Fleurette (cream)
Fleurette (cream): Fleurette cream, milk flower, or tea cream (unprotected appellations), is an agricultural product […]
Margarine - General and how to make margarine
History of margarine: In 1813, the French chemist Michel-Eugène Chevreul thought of discovering a new molecule, while he was working […]
margarine
Margarine: Margarine is an emulsion of water and vegetable oil stabilized by the addition of emulsifiers and whose lipid content […]
Minarin
Minarine: Minarine is also called “half margarine” or “low fat margarine”. Minarine is one of the […]
Egg - egg white
Egg – egg white: The egg white is a part of the egg, composed essentially of an albumin, ovalbumin, which protects […]
Egg - egg yolk
Egg – egg yolk: The egg yolk, a special case of yolk, is the part of the egg that serves as […]
Peanut butter
Peanut butter: Peanut butter or peanut butter is a spread made from peanuts. […]
Salted butter
Salted butter: Salted butter is one of the three most widely consumed varieties of butter, along with unsalted […]
Perfect egg
Perfect egg: The perfect egg is not a utopian egg. It is quite simply a question of cooking the egg in its […]
Isigny cream
Crème d'Isigny: Crème d'Isigny is a French designation of origin designating a fresh cream made with cow's milk […]
Hull (at the)
Coque (à la): The expression "à la coque" or "coil egg" applies to a method of cooking the egg immersed in […]
Quail egg
Quail egg: The quail egg is an egg laid by…..the quail, a small tawny-brown gallinaceous […]
Bocconi egg
Bocconi egg: The bocconi egg (Italian word meaning "down-facing") is an Italian specialty made from […]
Molded egg
Molded egg: A molded egg is an egg cooked in a bain-marie in a buttered dariole and powdered with a chopped […]
Fried egg
Fried egg: A fried egg is an egg poured into a frying bath or a frying pan containing enough […]
Eggs Benedict
Eggs Benedict: See Benedict (eggs)…. Hello, You must be a subscriber to read the rest of this article, its links and […]
Jelly egg
Jelly Egg: The jelly egg is a soft-boiled egg placed and set in a (non-stick) ramekin of jelly with […]
Egg brioche
Egg in brioche: The egg in brioche is an egg placed in a Parisian brioche from which the head has been removed […]
Omelette
Omelette: The omelet is a dish made from eggs. It is both very simple and very quick to make, [...]
Mother Poulard's omelet
Mother Poulard's omelette: Mother Poulard's omelette is a Norman culinary specialty of Mont-Saint-Michel. It's about a […]
Eggs in omelette
Egg omelette: To make the egg omelet, the white and the yolk are beaten together (or separated according to certain […]
Egg Toupinel
Egg Toupinel: Eggs Toupinel, or “à la Toupinel”, are a traditional recipe of French cuisine. He […]
Poached egg
Poached egg: Poached egg is a way of cooking eggs. They are cooked whole, but without the shell, directly […]
Boiled egg
Soft-boiled egg: A soft-boiled egg (or soft-boiled egg) is an egg cooked for three minutes as soon as […]
Poched egg
Soft-boiled egg: The soft-boiled egg is an egg cooked in boiling water in its shell, longer than a boiled egg […]
Fried egg
Fried Egg: A fried egg (or fried egg, or fried egg, or fried egg), […]
Mirror (egg)
Mirror (egg): The Mirror egg is a fried egg that is cooked over low heat in a […]