what is a bavoir?
Lynn K Busby
French dictionary yields information about slime, slobber etc, or runny?
Could it be unset eggs or something? It's bugging me that I don't know!
--
Lynn K Busby
le Francais Restaurant
culinary context, though.
Lynn K Busby wrote in message ...
LynnMacom
In the Book "The New Professional Chef" from C.I.A. it explains this as
" A type of custard made from heavy cream and eggs; it is sweetened,
flavored, and stabilized with gelatin."
Dave Ritter
Dave Ritter
Pine Lane Resources L.L.C.
Regulatory and Hazard Communication
http://www.1pinelane.com
---
TJ
>
> Excuse my ignorance (and probably spelling too!) but what is a bavoir?
> French dictionary yields information about slime, slobber etc, or runny?
> Could it be unset eggs or something? It's bugging me that I don't know!
> --
Do you mean bavarois: Bavarian creme?
tj
Michel Boucher
<pge9...@studserv.uni-leipzig.de> wrote:
>Could it be 'bavaroise'? If so, it's a flavoured Creme Anglaise with
>gelatine to set it. The kind of thing you find in the middle of a
>Charlotte Russe. - Rebecca
Excuse me if I am coming in sideways...I never saw the original
question, but a "bavoir" is a "bib" in French, if that makes any
sense.
Um...er...where was I? Oh, yes...macaroni and cheese...
best if made with a smooth oil-based bechamel and
thin strips of jalapenos to liven the party.
Dave Ritter
is NOT a food.
Dave
------
Jim Graham
think), but I doubt that's what the original post is refering to.
Dave Ritter
I just checked my Larousse dictionaries printed in Paris for the French. My first
response about bavette being a child's bib was from the Larousse to Pouche (pocket
Larousse); it only gives the single bib explanation. After your response I decided to
check my Petite Larousse (small Larousse, but still 6.5 cm thick versus the 2 cm thick
pocket version). Petite Larousse give the bib explanation first, but then continues with
bavette being a cut of beef, also called the pot-au-feu; since I don't know American beef
cut locations, I can't tell what the equivalent is from the diagram, but its halfway down
the side towards the back end.
There is also a third definition for bavette: it is the skin folds under the beak of
certain geese.
There is also a larger French dictionary, the Grand Larousse, but I don't have a copy of
it.
The Petit Larousse still only gives the single bib definition for bavoir; still not a
food.
Dave
----
Lynn K Busby
writes
>Could you be talking about bavaroise?
>In the Book "The New Professional Chef" from C.I.A. it explains this as
> " A type of custard made from heavy cream and eggs; it is sweetened,
>flavored, and stabilized with gelatin."
>
>>
>> Excuse my ignorance (and probably spelling too!) but what is a bavoir?
>> French dictionary yields information about slime, slobber etc, or runny?
>> Could it be unset eggs or something? It's bugging me that I don't know!
>> --
Yes! Thank you, you are spot on! Do you also perchance happen to have
a recipe?
--
Lynn K Busby
rebecca didt
Dirk
All the answers about a bavoir being a bib are correct. I think however
that you might be looking for baveuse. If an omelette is of the right
consistency, we would refer to it as being baveuse. Check your recipe and
see if this makes sense.
Hope this helps.
Dirk
To reply by email, leave me out of it
Lynn K Busby heeft geschreven in bericht ...
Henk Hardendood
Hello Lynn (and anyone alse interested),
You answered the question almost by yourself, It refers to an omelette where
the center must be left slightly runny.
--
Visit: - Henk's Hot Kitchen - !!
http://www.indochef.com
Lynn K Busby <ly...@phoenixcons.demon.co.uk> wrote in message
news:oazxXAA9...@phoenixcons.demon.co.uk...
maryf
>
> Could you be talking about bavaroise?
> In the Book "The New Professional Chef" from C.I.A. it explains this as
> " A type of custard made from heavy cream and eggs; it is sweetened,
> flavored, and stabilized with gelatin."
>
> Lynn K Busby wrote:
> >
> > French dictionary yields information about slime, slobber etc, or runny?
> > Could it be unset eggs or something? It's bugging me that I don't know!
> > --
> > Lynn K Busby
Look a for a bavarian, under desserts :-). It's wonderful!
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
http://home.earthlink.net/~maryf
hotel splendid Nice
> >In the Book "The New Professional Chef" from C.I.A. it explains this as
> > " A type of custard made from heavy cream and eggs; it is sweetened,
> >flavored, and stabilized with gelatin."
> >
> >Lynn K Busby wrote:
> >>
> >> Excuse my ignorance (and probably spelling too!) but what is a bavoir?
> >> French dictionary yields information about slime, slobber etc, or runny?
> >> Could it be unset eggs or something? It's bugging me that I don't know!
> >> --
> >> Lynn K Busby
> a recipe?
>
> --
> Lynn K Busby
a "bavoir" in french is not at all a dish
"baver" means saliva dropping out of your mouth,
and a "bavoir" is normally for children (as adults manage to keep it in
their mouth...) it is a sort of towel you put around your neck
adults use it when they eat potentially dirtying stuff like seafood, or
lobster
bon appetit anyway
michel
--
L'hotel Splendid est un hotel 4* - the Splendid is a 4* property
http://www.cote-dazur.com/splendid
Le Gounod est un 3* de charme - the Gounod is a charming 3* boutique
hotel
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e mail: sple...@cote-dazur.com
Situes en plein centre ville sur une avenue residentielle et calme, 300
m. de la mer
Piscine,jacuzzi chauffe, garage, salles de confèrences, restaurant "le
concerto"
Located in city center on a quiet and residential street, 300 meters
from the sea
Swimming pool, heated jacuzzi garage, conference facilities, "Le
Concerto" Restaurant
rebecca didt
Lynn K Busby wrote:
> Yes! Thank you, you are spot on! Do you also perchance happen to have
> a recipe?
I do! Both of these come from the Roux brothers' patisserie book. - Rebecca
Grand Marnier Bavaroise
300 ml milk
4 egg yolks
80 g sugar
1 1/2 leaves of gelatine
60 ml Grand Marnier
250 ml double cream
Make a creme anglaise with the milk, egg yolks and sugar, and cool to room
temperature. Soak the gelatine in cold water for 20 minutes then drain well.
Gently warm the Grand Marnier and stir in the gelatine. Beat the cream till it
forms a ribbon. Stir the Grand Marnier into the cooled creme anglaise, then
*carefully* fold in the whipped cream.
Chocolate Bavaroise
100 g plain cooking chocolate or couverture
300 ml milk
3 egg yolks
20 g flour
1 leaf gelatine
300 ml double cream
Soak the gelatine in cold water for 20 minutes. Break the chocolate into pieces
then make a creme patissiere with the chocolate, milk, egg yolks, sugar and
flour. Drain the gelatine then stir into the creme patissiere. Leave to cool to
room temperature. Beat the cream till it forms a ribbon, then carefully fold
into the cooled creme patissiere.
In the recipe I have, the Bavaroises were marbled together in a sponge lined
flan ring and left to set for 4 hours in the fridge, and served very cold.
LynnMacom
Butter 2 ounces 60 grams
Onions, minced 6 ounces 170 grams
Heavy Cream 20 ounces 600 grams
Eggs 6 each 6 each
Gorgonzola 5 ounces 140 grams
Salt to taste
Pepper to taste
Sauté the onions in the butter until they are translucent. Cool them.
Combine the onions, Heavy cream, eggs, and Gorgonzola cheese in a mixing
bowl. Season to taste.
Spoon the custard into buttered 4-fluid ounce (120 milliliter) ramekins.
Bake the custards in a bain-marie in a preheated 350F (175C) oven until
a knife blade inserted in their centers comes out clean. Serve the
custards hot or at room temperature, either molded or in ramekins.
Lynn K Busby wrote:
>
> In article <378A00D3...@swbell.net>, LynnMacom <lma...@swbell.net>
> writes
> >Could you be talking about bavaroise?
> >In the Book "The New Professional Chef" from C.I.A. it explains this as
> > " A type of custard made from heavy cream and eggs; it is sweetened,
> >flavored, and stabilized with gelatin."
> >
> >Lynn K Busby wrote:
> >>
> >> Excuse my ignorance (and probably spelling too!) but what is a bavoir?
> >> French dictionary yields information about slime, slobber etc, or runny?
> >> Could it be unset eggs or something? It's bugging me that I don't know!
> >> --
> >> Lynn K Busby
> Yes! Thank you, you are spot on! Do you also perchance happen to have
> a recipe?
>
> --
> Lynn K Busby
Yvonne
Yvonne from Ontario
occa...@gmail.com
Boron Elgar
>This is probably what she's looking for, it's what I am looking for too I can tell by the description and how I've seen it made without knowing how to spell it. Thank you.
or......
https://en.wikipedia.org/wiki/Bavarian_cream