French Cooking Term of the Week

Each week in the newsletter I feature a French Cooking Term of the Week that is fun to know. I can imagine a Michelin Star Chef working somewhere in Paris with his French accent over hot ovens yelling at the waiters to pick up their food while it is still hot. Here is last week’s word of the week.

Rissoler means to toss in hot fat or butter in order to give the ingredient color.

The next one is due out tomorrow so if you like check it out by subscribing on the right. Don’t forget though if you do to reconfirm with the email message that will arrive in your inbox. It is a safety measure to make sure the letter gets in the right hands.

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