It can be used to make exquisite truffles, perfect melon balls and even to create tiny portions of deviled eggs or butter balls! The cakes, the stews and casseroles that were slow cooked and filled the house with the most memorable smells? Essentially to separate the grains (of rice) with a fork so that they do not stick together or become mushy. To distribute cold fat like butter into flour by performing a cutting in motion with a knife or pastry blender.

KitchenCraft Professional Melon Baller Scoop, Stainless Steel

A French culinary term for a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces.Because of their size, they are much more elegant on a plate than roast potatoes and they are cute enough to tempt children too. To confit meat esp duck,goose or pork is to cook (usually salted meat) at low temperatures in its own fat as a method of preservation. Open freeze them on a baking tray until solid then transfer to bags or containers to freeze for up to 3 months.

Parisienne, Pomme Masterclass Potatoes - Dauphinoise, Pomme Parisienne, Pomme

The Parisienne scoop, also known as a melon baller, was invented by a French chef named Auguste Escoffier in the late 19th century. Can also be used to denote a frilled paper cover used to decorate the bone end of a cooked chop or cutlet. Another purpose for the hole in the bowl of a melon baller, when we create perfectly shaped balls, is we can easy to see through. To let food sit at room temperature for a few hours to enable microorganisms like yeast, bacteria etc to break it down to simpler substances.Oh, so many variations to make different strawberry faces, I am going to share how I made my strawberry garnish in the photo. Based on my own experience going to share tips on how to choose the right melon baller that will be working for you for many years. To degorge vegetables esp cucumbers and eggplants is to salt them to extract moisture from them prior to cooking. Another great advantage of the Parisienne scoop is that it can save time in food preparation by creating less waste than traditional knives do when cutting fruits and vegetables into smaller pieces which are not evenly sized. A French culinary term meaning to thinly slice nuts such as almonds or to remove the fibrous part of beans by snipping off the ends.