Chauffant

This is the term that describes a pot of boiling (possibly salted) water into which previously blanched or cooked food such as pasta is reheated.

The term comes from the French word for hot cloud.
Chauffant

at 10:54 PM
Labels: ,

Popular articles

  • What are the effects of stewing?
    Stewing involves cooking food in hot water the temperature of which is kept below its boiling point. The operation continuing for a long tim...
  • Anthoxanthins in food
    Anthoxanthin pigment is a flavonoid and is similar to anthocyanin, but it exists in less oxidized state as the oxygen on the central group i...
  • Chauffant
    This is the term that describes a pot of boiling (possibly salted) water into which previously blanched or cooked food such as pasta is rehe...
  • What is milk solid? - Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat a...
  • Pharmacological properties of mangiferin - Mangiferin (1,3,6,7-tetrahydroxy-2-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]xanthen-9-one) is a naturally occurring polyphenol in several fruits, one b...
  • Crotonian Medical School - The date of the founding of the Crotonian Medical School is not known, but as early as the sixth century BC, it had achieved an excellent reputation. Herod...