Tinfoil Chef

I really should do more of these posts about terminology because honestly, I frequently learn as much as I’m sharing when I do them. Some of the terms I’ve heard actually sound more like parts you might be ordering to restore used Harleys to factory condition. Ok, maybe that’s a bit of an exaggeration but the point is still legitimate. Like the old saying goes, the more I learn, the more I realize I don’t know.

Batter is a mixture of flour and liquid along with eggs, and sometimes fats such as butter or lard. Batters are used to prepare cakes, muffins, pancakes, crepes, and quick breads. Other forms of batter are used to coat foods before they’re deep fried.

A Battuto is a combination of raw chopped vegetables for sauteing. Mixtures such as carrots, celery, onion and/or garlic, and parsley. It’s the base for many Italian sauces and other dishes.

A Creme Anglaise is a a Custard or vanilla sauce

Bavarian is a type of custard made by folding together whipped cream and a flavorful liquid mixture, usually a creme anglaise flavored with vanilla, coffee, chocolate, or a fruit puree.

Bearnaise is a warm, emulsified egg and butter sauce similar to hollandaise, with white wine, shallots, and tarragon added.

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