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Effiler
A French knife technique meaning “to feather” or “shred,” used for creating fine, tapered strips of vegetables or meats for garnishes and salads. The process involves slicing very thin pieces, then stacking and cutting again to produce tapered slivers. Effilée cuts allow delicate ingredients like celery leaves or carrots to add elegant texture and visual interest. This method is common in haute cuisine for refined presentation.
For green beans, French term to trim off the ends and pull out the tough string around the bean. The process is to snap or cut off the stem end as close as possible to the tip then pull down the length of the bean to remove the string (many new varieties at the store are stringless). Regarding almonds, term to thinly slice almonds (usually for baking or garnishes) - also known as creating "almond slivers."
Emulsify
To combine two immiscible liquids (like oil and water) into a stable, homogenous mixture using an emulsifier such as egg yolk, mustard, or lecithin. Classic emulsions include vinaigrettes, mayonnaise, and hollandaise sauce. The process involves slowly adding one liquid into another while whisking vigorously to disperse tiny droplets. Proper technique yields smooth, creamy textures and balanced flavors.
En Papillote
A French steaming method where food is sealed in parchment paper packets and baked, cooking ingredients in their own juices and aromatics. The pouch traps steam and flavor, resulting in tender, moist proteins and vegetables with minimal added fat. Common fillings include fish, chicken, thinly sliced vegetables, herbs, and citrus. The packets open dramatically at the table, releasing fragrant steam.
Espuma
A light, airy foam created by charging flavored liquids—such as sauces, purees, or creams—with nitrous oxide in a siphon or by using lecithin as a stabilizer. Developed in modernist cuisine, espuma adds dramatic texture and intensified flavor to dishes while reducing density. Popular espumas include foam toppings for soups, cocktails, and desserts like mango espuma or mushroom foam. The technique allows chefs to transform everyday liquids into unique, ethereal garnishes.
Émincé
French term meaning to slice food very, very thinly. Not related to the term "mince." Creating even, flat strips for quick cooking in stir-fries and sautés. Unlike julienne (matchsticks) or brunoise (dice), émincé slices are wider and flatter, optimizing surface area for rapid, uniform cooking. Typical ingredients include onions, mushrooms, and tender meats. The cut enhances flavor absorption and texture consistency.
En Croute
En croute (French for “in crust”) is a cooking method where proteins, vegetables, or fillings are encased in pastry dough and baked, creating a crisp, golden shell around a tender interior. Classic examples include Beef Wellington (beef tenderloin wrapped in puff pastry) and salmon en croute. The pastry insulates the filling, preventing moisture loss and infusing buttery flavor into the protein or vegetables. En croute dishes are both elegant and practical, allowing make-ahead assembly and dramatic presentation.
Escabeche
A preservation and flavoring method of poaching fish or meat, then marinating in a vinegar-based sauce with aromatics, herbs, and spices. Originally Spanish, this cool marinated dish enhances acidity and spices over time, transforming textures and flavors. Typical ingredients include vinegar, olive oil, garlic, paprika, and bay leaves. Escabeche can be served cold or at room temperature.
Evaporated Milk
Evaporated milk is canned milk that has had about 60% of its water removed, resulting in a creamy texture and slightly caramelized flavor. It’s shelf-stable and richer than fresh milk, often used in soups, sauces, custards, and baked goods to add creaminess without fresh dairy. It can substitute for cream by thinning with equal parts water. Evaporated milk also enhances consistency in beverages like lattes and hot chocolate.
