OBALIE
(boulangerie.net) bread baked between two irons (Greece)
OBLAYEUR:
(SG Sanders and M. Derrien, The Great History of French Pastry and Confectionery) Ancestor of the pastry chef. It appeared around 1270. The term evolved with Old French during the Middle Ages: it was successively obloier, oublayeur, oblayeur, and oublieux. Its name derived from a specific function, the preparation of oblées, religious offerings, and bread for singing. See oublies.
OBOVOID
(ref nec) A berry or grape with a slight flattening on its upper part, resembling an egg. The flattening on the lower part is described as ovoid in shape.
OCTOMOBOï:
(ref nec) Bread made with wheat flour discovered in 1274 by M. Forelli in the ruins of Pompeii
The ODG (Protected Designation of Origin and Management Organization)
contributes to the preservation and promotion of terroirs, local traditions and know-how, as well as the wines produced from them. For each wine it protects and manages, the ODG develops the specifications, contributes to their implementation by producers, and participates in the implementation of control and/or inspection plans.
ODOR:
(CNRTL) An emanation specific to a body that can be perceived by humans or other living beings through particular organs and with various impressions (pleasant, unpleasant, indifferent). A distinction is made between orthonasal and retronasal odors.
ODORANT:
(H. This) In English, this is the name given to a fragrant compound. The term has become the preferred replacement for the English word aroma (which is incorrect in this usage).
OEILLETTÉE:
(boulangerie.net) refers to a crumb with a good aeration.
OENOGARUM:
(ref nec) Defrutum associated with garum in varying proportions which gave rise to a sauce appreciated by the Romans.
OENOGRAPHILE
(ref nec) Collector of wine labels. The practice is called oenographilia.
OENOLOGY
(ref nec) Science of wine, its vinification and its aging.
OENOLOGIST:
(Civa) Oenologist, d'r Wiàrzt: The oenologist carries out their work either directly within a wine estate or through an analytical laboratory. They possess scientific and technical knowledge validated by a university degree. They are responsible for conducting analyses on the grapes and then on the wines. They supervise the various stages of winemaking, from grape harvesting to bottling.
OENORAPHILE:
Collector of wine labels. The practice is called oenographilia.
EGGS:
(economie.gouv.fr) Egg Characteristics and Classification
There are two categories of eggs: Category A corresponds to fresh eggs intended for consumers. They are neither washed nor cleaned, either before or after classification; Category B corresponds to eggs that no longer meet the characteristics of Category A eggs, delivered exclusively to the food and non-food industries.
Category A eggs are classified according to the following weight categories:
XL: for very large eggs weighing 73 g or more;
L: for large eggs weighing 63 g or more but less than 73 g;
M: for medium eggs weighing 53 g or more but less than 63 g;
S: for small eggs weighing less than 53 g.
AMBER EGGS
(LSR) “Amber eggs in the most exquisite and delicate way imaginable.
Beat a dozen of the freshest eggs, reserving some of the whites. Add a glass of milk, two tablespoons of rosewater, one biscuit, two macarons, and finely crushed marzipan, along with candied lemon peel cut into small pieces. Mix everything together.
Then melt butter in an ovenproof serving dish (preferably silver); when it is almost melted, add the egg mixture, stirring occasionally to ensure a smooth consistency. Cook first over a high heat, then cover and reduce the heat; cook for another seven minutes. If you see the mixture releasing liquid, drain it off. When the mixture has thickened, remove it from the heat, stud it with lemon peel, and then place it under the broiler to brown.” Just before serving, add sugar and orange blossom water, and garnish with lemon slices and pomegranate seeds. Serve warm.
FRIED EGGS:
(H. This, Nouvelles gastronomiques) Eggs cooked in the dish on the serving plate. See also "fried eggs".
SCRAMBLED EGGS
(ref nec) Beaten egg yolk and white, cooked with fat, stirring to avoid lumps.
(economie.gouv.fr) Industrially produced scrambled eggs are made from whole eggs, generally combined with a dairy base and seasoning. After mixing the ingredients, the products are either cooked and then cooled in the final packaging, or cooked and packaged while hot, then cooled. Scrambled eggs are sold chilled or frozen. Scrambled eggs formulated without added salt may be labeled "reduced salt".
SCRAMBLED EGGS A L'ARLÉSIENNE:
(CNRTL) Eggs served in hollowed-out courgette halves, topped with tomato sauce and baked in the oven.
EGGS IN A COCOTTE:
(ref nec) Eggs cooked out of the shell, in ramekins, in a bain-marie or in the oven.
SOFT-BOILED EGGS:
Eggs cooked whole, in their shell, in boiling water (3-5 minutes depending on taste).
HARD-BOILED EGGS:
(ref nec) Eggs cooked in boiling water (10 minutes), in their shell.
STUFFED EGGS:
(PF La Varenne) halved hard-boiled eggs with sorrel and other herbs, cooked in butter, nutmeg
FRIED EGGS:
(ref nec) Eggs cooked in a flat frying pan. The white is brought over the yolk.
EGGS IN MEURETTE:
(ref nec) Poached eggs served on lightly garlic-fried bread croutons, coated with meurette sauce and garnished with small glazed brown onions, mushrooms and small smoked bacon.
HALF-COOKED EGGS
Invention by H. This (2019): Place the eggs in a saucepan and add water halfway up the sides. Boil uncovered for 10 minutes. Then peel and you have half a hard-boiled egg and half a raw egg on top.
MIGNON EGGS:
(N. de Bonnefons) Mignon eggs are also called "Portuguese eggs." They are prepared by mixing egg yolks with rosewater, then adding powdered sugar and candied lemon peel. The mixture is whisked vigorously, then poured into a sugar syrup until it thickens enough to spread on a biscuit, like butter on toast. Nicolas de Bonnefons, cook to Louis XIV, recommended embellishing them with sugared almonds, raw pistachios, and slices of lemon peel. Sometimes, they were colored green using spinach leaves added to the rosewater.
FRIED EGGS:
(F. La Varenne, 1651) {Choose very fresh eggs. Melt a piece of very fresh butter with your eggs and a little flour; when they are cooked, add a little flour and take care that the yolks are neither sunken nor overcooked, then serve.}
See Hervé This, Fried Egg, or Egg on the Fried Side? Let's Decide: "Fried in the Mirror", Nouvelles
gastronomiques, https://nouvellesgastronomiques.com/oeuf-au-plat-ou-oeuf-sur-le-plat-tranchons-au-miroir/
, April 8, 2024.
SOFT-BOILED EGGS:
(ref nec) Whole egg cooked in boiling water for 6 minutes.
MOLDED EGGS:
(ref nec) Eggs cooked in molds
Floating Eggs:
(TLFi) Whipped egg whites, poached in sweetened, vanilla-flavored milk using a tablespoon, without boiling. The whites should be cooked to stiff peaks. Drain on a cloth. Use the milk for poaching to make a crème anglaise. Arrange the poached egg whites on top of the crème anglaise. Serve chilled.
Some people drizzle the egg whites with caramel.
EGGS IN AN OMELETTE:
(ref nec) Beaten eggs cooked in a buttered pan.
OMSEN or ONSEN EGGS:
(H. This) These eggs are cooked by immersion in certain hot springs, the temperature of which is above 61.8 °C. The "perfect egg" (cooked at 65 °C) and the various "6X °C eggs" are refinements of this, since the result is then consistent.
PERFECT EGG (molecular cuisine):
Name initially given (by H. This) to eggs at 65°C (invented by H. This). These are special 6X°C eggs.
POACHED EGGS:
(ref nec) Eggs removed from the shell in simmering water and cooked for a few minutes.
FRIED EGGS
See "sunny-side up eggs".
EGGS WITH TRIPE:
(La Varenne) Cooked egg whites cut into strips or rounds, sautéed in butter with parsley and chives, salt, nutmeg, and cream. Fry the yolks.
(Jules Gouffé) Peeled onions; cut into slices half a centimeter thick, blanched, drained, cooked in butter, flour, stock, salt, and pepper; sliced hard-boiled eggs.
EGGS at XX°C (molecular gastronomy):
Eggs introduced by H. This. They are cooked at precise temperatures, above 61.8°C (the lowest coagulation temperature of a protein, for chicken eggs, Gallus gallus). Each temperature produces a different result. Eggs cooked at 65°C retain a runny yolk, while eggs cooked at 67°C have a yolk that takes on an ointment-like consistency.
EGGS:
(CNRTL) A wire kitchen utensil in which eggs are placed to be boiled and then plunged into boiling water. (20th-century dictionary ) .
A piece of tableware intended for serving soft-boiled eggs in their egg cups. Earthenware egg dish ( Larousse household dictionary, 1926). c) A container intended for storing or transporting eggs.
GMO (genetically modified organism)
(ref nec) This refers to a plant, animal, or bacterium whose genetic makeup has been altered using genetic engineering techniques. Often, this modification involves introducing a foreign gene to give the living organism new characteristics. Sometimes, it involves the deletion or replacement of a gene (see this term).
POIDIUM:
(TLFi) Microscopic fungus parasitic on certain plants and, in particular, on the vine.
Alsatian Goose:
(ref nec) The Alsatian goose is a small waterfowl resulting from various crossbreedings aimed at achieving optimal liver development after force-feeding. The ideal archetype is a relatively short-legged bird with a robust body, weighing between 4 and 5 kilograms for both males and females. Several varieties are recognized, with gray, white, gray and white, or speckled gray and white plumage. This goose originates from the valleys of Lower Alsace: Zorn, Bruche, Sauer, and Moder, as well as the Ried plain.
The goose is force-fed from its fourteenth week, two to three times a day, with boiled corn enriched with fat, salt, and lactic acid bacteria. The breeder must avoid causing the animal any stress by handling it with care. Among the famous recipes prevalent in the region are goose giblet soup, stuffed goose neck, goose sauerkraut, Alsatian-style goose stew, goose with chestnuts, and, above all, roast goose for Saint Martin's Day, not forgetting, of course, Alsatian goose foie gras. Goose farming in Alsace dates back to Roman times. During the Middle Ages, several writings attest to the precious commodity that goose represented, associated with festivities.
ONION:
(ref nec) The onion, a vegetable and aromatic plant, is a bulb composed of overlapping leaves, white or pink, fleshy, covered with thin yellow, brown, or red skins.
OIL:
(Royal and Bourgeois Cook, 1705) "Is a great soup that can be served lean, as well as rich."
OILLE:
(CNRTL) Dish made of various vegetables and meats, very well seasoned, served as a soup or stew.
HEADLESS BIRDS:
(ref nec) In Flanders and Provence, a very thin paupiette filled with pork is called a headless bird.
OLFACTION
(H. This) Activity of the sense of smell. Odors detected directly by the nose, when smelling wine for example, are detected by antenasal olfaction; odors detected in the mouth, when odor compounds travel up through the retronasal fossae, are called retronasal. These are most often the same compounds, detected by the same olfactory receptors.
TRACE ELEMENT
(ref nec) Chemical element, metalloid or metallic, present in minute quantities in organisms and necessary for their metabolism.
OLLIS:
(H. This) Emulsions or suspensions obtained by emulsifying fat in ground animal or vegetable tissue. For example, aioli is made from garlic, and eggplant caviar from eggplant. But all fruits, vegetables, meats, or fish can be used for ollis: shallot lolli, onion lolli, meat lolli, etc.
MEAGRINE:
(ref nec) The coastal meagre, from the same family as the meagre but distinguished by its chin barbel, prefers the rocky and sandy bottoms of the coastline, from the Mediterranean to the Bay of Biscay. Caught by trawling or line fishing, both species have highly prized flesh, as delicate, if not more so, than that of sea bass; they are prepared grilled and sometimes flambéed with pastis or other anise-flavored liqueur.
OMELETTE:
(ref nec) 1552, Rab: {homelaicte}. Probably an alteration of southern origin, under the influence of representatives of the Latin {ovum}, "egg", {d'amelette}, 15th century, still used in Paris in the 17th century, which is in turn an altered form {d'alemette}, another form {d'alumette}, 14th century. This form itself comes from the suffix substitution {d'alumelle}, 14th century, which comes from the Old French {lemelle}, see {lamelle}; the use of this word to designate the omelette is due to a comparison of the omelette to a blade, because of its flattened shape.
GRANDMA'S OMELETTE:
(M. Grossmann) A colloquial expression used to mean that an omelette (which should be oblong and smooth on top) has creases caused by poor technique. An allusion to the folds of a grandmother's belly.
Norwegian Omelette:
Also called "Swedish omelette" or "surprise omelette," this is a dessert made of meringue filled with ice cream and baked in the oven (the meringue foam prevents the ice cream from melting). Sometimes, the whole thing rests on a sponge cake base, and most often, the dessert is flambéed when served.
Note that a reverse system, with a hot center and an iced shell, has been introduced under the name "Frozen Florida" (H. This and N. Kurti, Physics and Chemistry in the Kitchen, Scientific American, April 1994).
OMELETTIER:
(Heard at Mont Saint Michel) Person who makes omelets.
ON ENMÈVE:
(ref nec) Order given to the attendant or server to remove his order.
TAB:
(ref nec) Prime cuts, located inside the carcass, between the thorax and abdomen; therefore, it is an offal product. Composed of two small muscles joined by a strong, elastic membrane. Muscle with long, visible fibers.
OPULENT: Nose (tasting):
(Mr. Ribereau Gayon) This is the second stage of wine tasting, the olfactory part. This analysis has 3 phases: smelling the wine in the glass, then swirling the glass to mix the wine, and finally smelling the wine again (the second nose).
ORANGE:
(TLFi) Edible fruit of the citrus genus, with very juicy pulp, divided into partitions and compartments, with yellow and sometimes red juice, with a peel of a yellow tending towards red.
BITTER ORANGE:
(TLFi) Synon. bitter orange .
CHINA ORANGE:
(TLFi) Synon. from Chinese, kumquat.
ORECCHIE
(ref nec) Handmade pasta made from durum wheat semolina in the shape of ears, from the Puglia region.
EAR:
(IPCF) Upper part of the grigne.
PILLOW OF THE BEAUTIFUL DAWN:
A dish created by Jean-Anthelme Brillat-Savarin in homage to his mother, Claudine-Aurore Récamier. It is a large, square pâté made with calf's liver, red-legged partridge, saddle of hare, chicken, duck, pork fillets, sweetbreads, mushrooms, and truffles. It is served with a Périgord sauce.
OREILLETTES
(French Academy Dictionary) An oreillette is a traditional doughnut made in Languedoc during Carnival time. Oreillettes are made with sweet dough, cut into elongated rectangles, and split in the middle.
ORGANOLEPTIC
(ref nec) The entirety of what can be perceived through the senses: appearance, smell, and all oral sensations. Term introduced by the chemist Michel Eugène Chevreul.
ORIENTALE (A L')
(Dic Ac fr) A l'orientale refers to various preparations inspired by Turkish or Balkan cuisine, in which many ingredients and spices from the Mediterranean region are found.
OREGANO:
(CNRTL) Perennial herbaceous plant of the Lamiaceae family, native to Asia Minor and Eastern Europe, comprising several species including marjoram, growing in dry places and whose flowers are used for their aromatic, digestive and stimulant properties.
ORS
(boulangerienet) overcooked bread
ORTOLAN:
(ref nec) A variety of small passerine bird from southern Europe (buntings) prized for its delicate flesh.
An endangered species. This bird is highly sought after for its fine meat. According to tradition, it is force-fed white millet and then drowned in Armagnac. Roasted, it is eaten without chewing and without spitting out any of the animal, which is reduced to a mush of bones, flesh, and blood. Traditionally, ortolan enthusiasts cover their heads with a towel to better concentrate the aroma.
ORVE:
(CNRTL) Flour flower
ORVIER:
(CNRTL) Old French. Merchant of barley , of flour
Marrow bone:
(CNRTL) Bone that is cooked with the meat in the pot-au-feu and which contains marrow.
Veal marrow bone:
(ref nec) Veal marrow bone is a long, hollow bone from the tibia containing a large amount of edible bone marrow. It is most often cooked in broth. Veal bone clouds broths.
SORREL:
(CNTRL) Vegetable plant of the Polygonaceae family, with elongated dark green leaves, which have an acidic taste.
OSMAZOME:
(This) Name given by the chemist Louis Jacques Thénard to the fraction of meat soluble in alcohol. It is not a pure substance, but a fraction that varies considerably depending on the type of meat.
It should be noted that the jurist Jean-Anthelme Brillat-Savarin, in his literary and entirely fantastical work entitled *The Physiology of Taste*, had, purely by invention, made it the savory part of meat. We should therefore avoid giving credence to this misconception.
OSMOSIS:
(CNRTL corrected) A phenomenon characterized by the overall movement of liquid from the less concentrated solution to the more concentrated solution when two liquids of different concentrations are separated by a semi-permeable membrane (that is, a membrane that allows the solvent to pass through but not the dissolved substance).
This phenomenon corresponds to an exchange of matter between two different solutions separated by a semi-permeable membrane.
For example, once an eggshell has been dissolved in vinegar, water is exchanged between the inside (primarily a 10 percent protein solution) and the outside (primarily a solution of approximately 6 percent acetic acid), and the egg swells by osmosis.
Note that it is incorrect to say that water moves from the more concentrated solution to the less concentrated solution, because osmosis leads to an equilibrium, where water is constantly exchanged in a balanced way. It is a total flow that makes the egg swell.
Osmosis can also be shown by making small wells in a potato, and placing either pure water or salt in these wells: in the wells where pure water has been put, it is absorbed; on the other hand, in the wells with salt, the water from the plant tissue comes out, and dissolves the salt.
OSSELINE:
(ref nec) In the Toulouse region, a cut of beef, corresponding to the diaphragm.
OSSO BUCO:
(CNRTL) An Italian dish consisting of veal shanks cooked with white wine, a little stock, tomatoes, and spices, served with pasta or rice.
(plural: osso bucos)
TURKEY OSSO-BUCO:
These are slices of turkey leg with bone.
FORGOTTEN:
(CNRTL) Unleavened bread prepared for the consecration of the Mass.
From the Latin {hostia oblata}, offered host, from the Old French oublée, oblée, host.
(ref nec) A light pastry, rolled into a cylinder, prepared like altar bread, colored and originally decorated with religious symbols.
(Very Excellent Cookbook, 1542) "To make stuffed forgnitted forgnitted forgnitted forgnitted forgnitted forgnitted forgnitted forgnitted forgnitted forgnitted forgnited ...
See Hervé This, Une oublie (en pâtisserie), https://paris.nouvellesgastronomiques.com/Terminologie-Une-Oublie-en-patisserie-par-Herve-This_a1218.html, February 6, 2019
YES CHEF:
(ref nec) Response of the cooks when the chef de partie announces the order.
TOPPING
(ref nec) The operation of regularly topping up the barrels and casks where wines are aged, in order to minimize the wine's contact with air.
(Civa) Topping up, 's Fàss nooch ùn nooch ùffìlla, 's Ùffìlla vum Fàss: This operation consists of compensating for the vacuum that regularly forms in the barrels through evaporation (the consumption), and by tasting. Topping up is carried out with wine of the same grape variety and origin. This process is necessary to prevent oxidation of the wine, or the development of aerobic microorganisms (fume yeast).
OURA:
(TLFi) 1. A duct at the bottom of bakery or pastry ovens to carry combustion products to the outside via an air intake system.
2. A system for opening the oven to vent steam.
SEA URCHIN:
(TLFi) Marine echinoderm animal with a globular calcareous test, covered with mobile spines, partly edible (see also "echinoculture").
SEA URCHINADE:
(ref nec) Preparation based on sea urchin and mayonnaise or aioli sauce.
SEA URCHIN SAUCE:
(IPCF) This is a sauce typical of the Mediterranean coast, prepared mainly at the end of summer when the sea urchins are full. It traditionally accompanies sea bream, which is cooked in a court-bouillon made with leek whites, carrots, flat-leaf parsley, chervil leaves, fresh fennel, tarragon, lemon, and white wine. To make the sea urchin sauce, drain the water from the sea urchins after removing their shells. Collect the inner parts that cover the gonads. In a saucepan over a bain-marie, whisk egg yolks with a little warm water and melted butter, then add the gonads, whisking constantly to purée them. Once the sea urchin sauce has thickened, serve it with the fish. You can add a little of the cooking broth to the sea urchin sauce to make it thick enough to coat the back of a spoon.
CAN OPENER or CAN OPENER:
(French dictionary) Small instrument with a cutting blade, used to open cans of food.
OVOID
(TLFi) Having a shape similar to that of an egg.
(ref nec) A berry or grape with a slight flattening on its lower part, resembling an egg. The flattening on the upper part is said to be obovoid in shape.
OXTAIL:
Oxtail is a classic English soup. It is a consommé made from oxtail, traditionally flavored with "turtle herbs".
OXIDATION
(TLFi) Action of oxidizing, of being oxidized; result of this action.
