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French term eludes me!

Started by chezcherie , Feb 23 2013 01:15 PM

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5 replies to this topic

#1 chezcherie

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Posted 23 February 2013 - 01:15 PM

gahhhh...i hate this sign of aging. can't for the life of me recall the french term for scoring the edge of dough with the spine of a knife to create a decorative border. anybody?? tia!

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#2 andiesenji

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Posted 23 February 2013 - 01:21 PM

gahhhh...i hate this sign of aging. can't for the life of me recall the french term for scoring the edge of dough with the spine of a knife to create a decorative border. anybody?? tia!

Friser? Maybe you mean "plier" (plee-aa) but that is a folded edge like on a pasty.

It's been forty years since I took a course in French cookery, and I recall few terms but these sort of stuck in my mind.

Edited by andiesenji, 23 February 2013 - 01:24 PM.

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#3 Lisa Shock

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Posted 23 February 2013 - 03:45 PM

I believe it's Sertir, here's an example of it in use: http://www.ebay.com/...=item1c25eff58f

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#4 chezcherie

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1,265 posts

Posted 24 February 2013 - 04:58 PM

thanks to you both. after some searching, i think the term i was looking for is chiqueter. refers to crimping, not necessarily, but possibly with the back of a knife. that may not be it, though...i still have that "unscratched itch" feeling about this term.

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Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook

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#5 jmacnaughtan

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Posted 25 February 2013 - 02:04 AM

Yes, chiqueter is the term you're looking for. I don't know how many hours I've spent doing it on Galettes des Rois...

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#6 Alleguede

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36 posts

Posted 06 March 2013 - 08:26 PM

Yes the term is "chiqueter la pâte". It refers to either using a special tool to do the rim of a tart but also the gesture to push back a dough with a finger or knife...