Duxelle are also flavored with fresh herbs and brandy or Madeira. To cut fruit into thin slices, shorter than for julienne. This term is most often used when referring to meats, but it also applies to fruits and vegetables. The process of binding hard to combine ingredients, like water and oil. The final blended product is called an emulsion which can last from a few minutes to a few days depending on the emulsifier and the item that binds the two ingredients.
Common emulsifiers are mustard and egg yolks.
A steak cut from the rib section of beef. It is boneless and has a very thin layer of fat. Though steaks cut from the loin ends of the rib are a finer quality steak, the whole rib may be used for entrecote. The term is sometimes used referring to a strip steak. This is not an accurate description.