Beurre mani - Factbites

Beurre mani - Factbites
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Topic: Beurre mani

Note: these results are not from the primary (high quality) database.

In the News (Mon 28 May 12)

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	Francis Baily
		Â» Revenons Ã la mani Ã¨re de faire rÃ´tir un poulet.
		me direz-vous, surtout avec nos cuisines beurre, vous glissez le plat dans votre four.html">four, et, de temps en temps, perdu.--Un rÃ´ ti au four!
	www.termsdefined.net /fr/francis-baily.html

	Conversion Calculators, Cooking Tips, Food FAQs, Food History - The Recipe Link
		: Béchamel, Beurre Blanc, Jus, Beurre Manié, Gravy, Vegetable Sauce
		Jointing a Chicken, Filleting a Fish, Skinning a Fish Fillet, Boning a Cooked Fish, Butterflying Shrimp, Butterflying a Leg of Lamb
	www.kitchenlink.com /faqs.html

	Cooks Recipes Quick Basic Brown Sauce with Variations Recipe
		French for "kneaded butter," beurre* manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.
		Add 1 tablespoon Dijon mustard and a few dashes liquid hot pepper sauce to the brown sauce.
		Add a little poached marrow to the brown sauce.
	www.cooksrecipes.com /sauce/quick-basic-brown-sauce-with-variations-recipe.html (105 words)

	ipedia.com: Thickening Article
		Soups, sauces and stews are more often thickened with a starchy product like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre mani�.
		In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch.
		Starware search is an excellent resource for quality sites on thickening and much more!
	www.ipedia.com /thickening.html (105 words)

	Six Troubleshooting Tips for Perfect Gravy
		If your gravy is still too thin, add a beurre manié: Make a paste of equal parts flour and softened unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.
		If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.
		If the gravy tastes floury when you’re almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.
	www.marthastewart.com /page.jhtml?type=content&id=channel184843&xsc=sc65901 (390 words)

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Topic: Beurre mani

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In the News (Mon 28 May 12)