• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Bu Pun Su

French Culinary Terms

82 posts in this topic

This is probably the wrong place to post this, but:

I breezed past a FN episode of "Guys Big Bite" (yeah, Fieri). He made a dish they were calling "Moc-Shoe". I know that's not the correct spelling for the classic dish and am wracking my brain (and google) for the right term/recipe. Can anyone give me a clue?

Thanks.

Maque choux- and it is a great side dish.

Share this post


Link to post
Share on other sites

Right on target Doodad--Thank you so much!


Pick up your phone

Think of a vegetable

Lonely at home

Call any vegetable

And the chances are good

That a vegetable will respond to you

Share this post


Link to post
Share on other sites

Here's the phonetic summary. Keep adding and correcting.

Tuile - Two-eel

Genoise - J-eh-nwah-ze

Bavaroise - Ba-va-rwah / Ba-va-rwah-zeCrepe - Creh-pe

Cannelle - ca-neh-le / canelé - ca-nəh-leh (ə being like euh)

Dacquoise - dack-wah-ze

Dragees - drag-ay [it's a soft g, accent on the 2nd syllable (dra-ZHEY)]

Dulce de Leche - dool say day leh chayPithiviers - correctly pronounced PTVA

Frangipane - fran gee pain

Gesztenyetorte - geh sten ye tor ta

Kastanientorte - kah-stahn-nyen-tort-eh

Macaron - Ma-ca-rohn (ron, is pronunced like r-on (ON as in ONtario not turn ON the music)

Millefeuille - Meel-fuh-eye (say it quickly)

Non pareil - Nohn pah-ray / non-puh-REL

Sfogliatelle - shfoo-ya-dell or schvee-a-dell

Useful tools:

For French, you might try this site!

http://www.m-w.com/dictionary/millefeuille

Click the red little speaker symbols for audio.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
Sfogliatelle = shfoo-ya-dell or schvee-a-dell  :laugh:

Here's the phonetic summary.  Keep adding and correcting.

...

Sfogliatelle - shfoo-ya-dell or schvee-a-dell

...

I knew there was a chance that this would come back to bite me! :unsure:

That would be the "New Joisey" pronunciation. As in Tony asking Carmela where's that box of shfooyadells! :raz:

Correct pronunciation can be found here...


So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

Share this post


Link to post
Share on other sites
Sfogliatelle = shfoo-ya-dell or schvee-a-dell  :laugh:

Here's the phonetic summary.  Keep adding and correcting.

...

Sfogliatelle - shfoo-ya-dell or schvee-a-dell

...

I knew there was a chance that this would come back to bite me! :unsure:

That would be the "New Joisey" pronunciation. As in Tony asking Carmela where's that box of shfooyadells! :raz:

Correct pronunciation can be found here...

looks the same to me :laugh:

tracey


The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Share this post


Link to post
Share on other sites

I forgot how much fun this topic was :laugh: Here's a basic one that I could use some nuancing on: madeleine ...what is the sound at the end?


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
I forgot how much fun this topic was  :laugh:  Here's a basic one that I could use some nuancing on:  madeleine ...what is the sound at the end?

It's the sound of saying the letter "N". Maddle-"N"

Share this post


Link to post
Share on other sites

I'm glad you brought this topic up again.

How about Grenobloise?


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Gron-o-blahz, but a little, uh, Frenchier than I typed (use your imagination :) Actually, I didn't even know that, I just watched a few videos on Youtube to catch a French person saying it.


Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

Share this post


Link to post
Share on other sites
I'm glad you brought this topic up again.

How about Grenobloise?

I would say it's more like: Gruhn-o-blwahz.


Edited by John DePaula (log)

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites
I'm glad you brought this topic up again.

How about Grenobloise?

I would say it's more like: Gruhn-o-blwahz.

I agree with the last half, but think that "Gren" is pronounced closer to the way it is spelled, than "Gruhn", but I suppose it can depend on your accent too.

Share this post


Link to post
Share on other sites

Madeleine = Mahd-lenn

Grenobloise = greuh-no-blwahz approximately, but that particular e sound doesn't really exist in English, it's a little shorter than our eh sound

edited to add: the pronunciation of millefeuille is another that can't be easily compared to English, but fuh-eye (as above) is definitely not it. I'd go with meel-foy-ee before I'd say meel-fuh-eye, knowing that that's not exactly it either, but it's a lot closer. If you can pronounce the word oeil in French, the feuille sound is almost exactly the same.


Edited by Abra (log)

Share this post


Link to post
Share on other sites

This is a fun topic. It's also quite eye-opening to see how foreign words get subsumed and morphed and anglicized, americanized and so on.

While some of the pronunciations given seem to be what one hears most often from American speakers, they also vary wildly from the French.

For those that are interested, I'll have a go at International Phonetic Alphabet (IPA) transcriptions of most of the French words discussed as pronounced in 'standard French'. Although not perfect, the IPA is useful since it is a common point of reference... a personal transcription (such as 'Creh-pe') will be pronounced in a host of different ways depending on where you're from.

[NB In case my IPA font does not work online see bottom of post for a screenshot of the next section.]

Tuile [tɥil]

Genoise [ʒenwaz]

Bavaroise [bavaʁwaz]

Cannelle (cinnamon) [kanɛl]

Cannelé (batter-based nibble) [kanle]

Dacquoise [dakwaz]

Dragees [dʁaʒe]

Pithiviers [pitivje]

Frangipane [fʁɑ̃nʒipan]

Macaron [makaʁɔ̃]

Millefeuille [milfœj]

Non pareil [nɔ̃paʁɛj]

If you are not familiar with the IPA have a look here where there is a clickable chart. A few quick pointers are that in an IPA transcription every element is pronounced. The consonants are largely similar to their 'neutral' forms in English, with the ʒ symbol representing the soft sound of 'g' in 'genre'.

The vowels are trickier and I would refer you to the site above for more information if you care about precision. It might be worth pointing out there is a difference between e and ɛ and between a and ɑ. The little squiggle ̃ means the vowel is nasalized.

I hope this is of some interest, if only minority.

R

Screenshot of the above:

Picture 69.png


===================================================

I kept a blog during my pâtisserie training in France: Candid Cake

Share this post


Link to post
Share on other sites

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!


"Laughter is brightest where food is best."

www.chezcherie.com

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

Share this post


Link to post
Share on other sites

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 (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

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.


"Laughter is brightest where food is best."

www.chezcherie.com

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

Share this post


Link to post
Share on other sites

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...

Share this post


Link to post
Share on other sites

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...

Share this post


Link to post
Share on other sites

I recall hearing a French culinary term meaning, "the best possible use/condition" for any particular ingredient.

Can someone please help, or just tell me that I was dreaming...

Share this post


Link to post
Share on other sites

There is a method of pan cooking in lots of butter, where the butter is repeatedly pushed over the meat. I've seen it on some cooking show and wanted to read up on it more but can't remember the name of this technique. Any one know?

Share this post


Link to post
Share on other sites

Basting?


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

Share this post


Link to post
Share on other sites

That Ducasse method is close to what I saw but not quite it. And the term they used was French sounding, nothing as easy as basting unfortunately. Thanks for trying.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By weinoo
      Le Coucou is the new restaurant (opened for reals last week) collaboration between restaurateur Stephen Starr and Chef Daniel Rose of Spring, a fairly acclaimed restaurant located in Paris. That backstory need not be explained here; suffice to say that Significant Eater and I have had the pleasure of dining at both the tiny Spring 1 (once), and the more ambitious Spring 2 (a number of times), and it was always a fun and delicious time.
       
      Plenty of restaurants open in New York City; often they come with lots and lots of hype. Le Coucou is certainly one of them, as the PR bandwagon got rolling a while ago. And normally we like to give restaurants at least a little while to get their footing, but with this one we just couldn't wait, so off we were to Lafayette Street - on night two of service. I didn't even know if we'd get a table, since we were sans ressies, but we figured we could just grab a cocktail, even if we couldn't have dinner. But arriving early, we were offered a table by the charming Maître D' and lovely hostesses and hosts, though we did have a drink first, in their rather intimate lounge area.
       
      Now, I'd introduced myself and Sig Eater to Daniel at Spring years ago, as a friend of a friend. And again, when we were lucky enough to dine at the new Spring. But here, even before I was seated, Daniel (who had zero idea we were coming to have dinner) was by our side, greeting me by name and with hugs and cheek kisses - you know, that lovely French way. And even though he looked like he wanted nothing more than to pass out on the extremely comfortable banquette, he returned to our table any number of time during our meal, to make sure we were enjoying our dinner, to see if there was anything we'd like him to "whip up." Basically the consummate host.
       
      French has been seeing a serious revival in NYC over the past couple of years, and that makes us happy, as we love French cooking.  I mean, one need look no further than Rebelle, or Racines, or MIMI, or Chevalier, or...well, you get the picture. And here, with classic French technique executed fairly flawlessly, we were in heaven. One of our favorite dishes is a simple Poireaux, poached leeks served in a bracing vinaigrette. Here, chef adds a little something extra, topping the leeks with sweet, roasted hazelnuts. What about fried Delaware eel? Normally, my eel exposure is limited to sushi bars, where the earthy eel get a sweetish topping. At Le Coucou, the Anguilles frites au sarassin are as light as a feather, the eel's buckwheat batter playing well with curried vinaigrette and a subtle brunoise of citrus.
       
      Mimolette is a French cheese that as recently as a few years ago had its import halted by the food police, aka the FDA. It's back, and here it graces Asperges au vinaigre de bois. It's a simple lightly-roasted asparagus salad, made special by a smoked wood vinegar sourced somewhere in the wilds of Canada.

      Asparagus salad
      One of the dishes chef sent to our table was a knockout - a whole sea bream stuffed with lobster - and my guess is the menu is changing daily, because as I look while writing this, it's not on the online menu now. But here's a picture anyway.

      Lobster stuffed sea bream
       A classic of the French culinary canon is Quenelle de brochet. As Julia says in Mastering the Art I, "A quenelle, for those who are not familiar with this delicate triumph of French cooking, is pâte à choux with a purée of raw fish...formed into ovals or cylinders and poached in a seasoned liquid. Served hot in good sauce, quenelles make a distinguished first course. A good quenelle is light as a soufflé..."

      Quenelle de brochet, sauce américaine
      Yes it is. And indeed it was. Our main course, which we shared because we wanted to save room for cheeses, was Bourride, a Provencal fish stew that might be known in places like Nice as bouillabaisse. Here, the fabulous fish fumet is stocked with halibut, mussels, clams, and Santa Barbara spot prawns. Served alongside, toasted baguette slathered with aïoli. Suck the head of those prawns, dip the bread, and pretend you're somewhere other than Chinatown - it's easy enough, once inside, because this is a lovely space.
       
      Our 3-cheese selection (all American) was swoon-worthy to Significant Eater, and served alongside was an accompaniment of 3 different beverages, which I don't really know if everyone gets - or if Daniel was just being extra nice to us.
       
      Speaking of nice, the service staff is super. There was a horde of people working on both the floor and in the kitchen. The front of house people were professional, yet casual. There have a been a few notable restaurant openings this year, where service has been a bit "clumsy." Not here, where everyone is on the same page, and that enhances the experience greatly.
       
      What else can I write? Well, I am sad we didn't get to enjoy dessert - we just ate too damn much, but next time! And while we were unexpectedly treated like old friends, with 3 comped dishes from the kitchen and a couple of glasses of champagne when we sat down at our table, I looked around the restaurant any number of times, and everyone sure looked happy. The wine list is extensive - maybe that's part of the reason? There are tablecloths on the tables. There are comfortable chairs. Reservations are taken. All grown-up stuff. But most of all, once you taste this cooking, I think you're going to be happy as well.
       
      Le Coucou
       
    • By borgr
      I want to leave my sourdough (itself, not baked loaves of sourdough bread) for a while (going abroad) but I do not want it to die, can I leave it in the freezer? do you have other ideas?
    • By Droo
      I'm always finding that my glazes are incredibly thick when I downscale my recipes. I am not sure whether it is the ingredients I use, my technique or the recipe is problematic when scaled down. 
       
      Do I just add sugar syrup to thin it down to required viscosity?
       
    • By Dman104
      Not sure if this is the right place to be posting this. I'm looking for a restaurant that serves La Potence, had it a few times on holiday in the French Alps several years ago and want to introduce this to my girlfriend. Does anyone know of anywhere that serves this??? I live in the South East (Milton Keynes - an hour out of London) but enjoyed it so much last time that would be willing to travel a fair distance to have this meal again.
    • By frogprincess
      I made my first brioche this weekend and I am hooked! I followed the recipe here http://www.travelerslunchbox.com/journal/2...ct-brioche.html but I did not use brown butter. Although my first attempt did not yield perfect a loaf (under baked) I was happy with the results but the buns turned out great.
      I am already thinking about the next time I am going to be able to make this wonderful treat and the variations I want to try. The next time I make the attempt I am using to bake the buns in muffin tins rather than make loaves. I would also like to try adding some different flavors (cinnamon & raisin and orange)
      Please post your experiences, favorite recipe sources and variations as I’d love to learn more.
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.