Quadriller
Quadriller is the French word that describes a process of marking a crisscross pattern of lines into the surface of grilled or broiled food. Likewise, Quadriller may mean: (1) To mark squares or diamonds on meat, using a grill; and 2) To mark squares using a knife.
Quadriller is pronounced "ca-dree-yay"
Related Articles | |
A la Forestiere | ■■■■■ |
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More | |
French Classic Sauces | ■■■■■ |
French Classic SaucesFrench Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More | |
Grillade | ■■■■■ |
Grillade is the French term which refers to (1) a mixed grill, or any meat which has been grilled(2) . . . Read More | |
Yang Gobchang-Gui | ■■■■■ |
Yang Gobchang-Gui refers to broiled beef tripe and chitterlings. It is one of Korea's grilled foods. . . . Read More | |
Dry rub | ■■■■■ |
Dry rub refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the . . . Read More | |
Steak | ■■■■■ |
A steak ("roast") is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut . . . Read More | |
Kebab | ■■■■■ |
In the food context, a kebab refers to a dish that consists of various pieces of meat, vegetables, and . . . Read More | |
Amuse-bouche | ■■■■ |
Amuse-bouche is a French term which means appetiser to stimulate the palate. It is also known asDescription: . . . Read More | |
Abaisse | ■■■■ |
Abaisse is the French food term which means "rolled-out pastry". It refers to a term in pastry-making . . . Read More | |
Aiguillette | ■■■■ |
Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More |