Corser: v.tr. To "corse" is to enhance the taste and aroma of a preparation (juice, sauce) or to increase the flavor of a dish or dish by adding concentrated substances (meat glaze in a sauce, for example) or strong and spicy. You can also enhance the flavor of a liquid preparation by reducing it.
It is also giving elasticity to a dough by kneading it for a long time.
To spice up is to enhance, to flavor, the flavor of a cream or sauce by adding...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the full reading of the site is 1 € euro per month (monthly subscription) or 11 € / year (annual subscription), without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.