Say That Again: How To Pronounce Even More Food Terms

Because pronouncing "roux" should be easier than spelling it.

IMAGE At Maculangan

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Food lingo has a tendency to be a bit of a tongue twister. From mille-feuille to prosciutto, the language of food has never been the easiest to pronounce.

 

Avoid getting your tongue tied and finally learn how to pronounce these culinary words:

 

 

A roux is a cooked paste made of equal parts flour and fat that is often used to thicken soups and sauces.

 

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Directly translated as “a thousand leaves”, mille-feuille is a traditional French pastry made of pastry cream sandwiched between three layers of flaky puff pastry.

 

 

 

Sous vide, which is French for “under vacuum”, is a fairly new cooking method which involves sealing food in air-tight, vacuum packed plastic bags, and slowly cooking it in a temperature controlled water bath.

 

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Always struggling with pronouncing "chipotle" and "ceviche"?

 

 

 

A gyro is a Greek sandwich comprised of rotisserie-roasted meat or veg served in freshly toasted pita bread.

 

 

 

Brioche is a classic French bread enriched with eggs, sugar and a lot of butter.

 

 

 

Prosciutto is an Italian cured ham that is often cured in a mix of salt and other ingredients, and is left to air-dry for several months before serving.

 

 

 

Originally from the Brittany region of France, the kouign amann is a rich, flaky pastry made by folding layers of butter into highly enriched bread dough, much like a croissant.

 

 

 

Pho, a Vietnamese favorite which is said to get its name from the French pot au feu, is a vibrant noodle soup that is often comprised of rice noodles, a clear stock, protein and a variety of fresh herbs such as Vietnamese mint and Thai Basil.

 

Beat rainy day blues with a bowl of clear, homemade Vietnamese pho.

 

 

Fricassee is a classic French cooking technique which involves quickly sautéing meat and then letting it slowly cook in its juices.

 

 

 

Crème fraiche is a rich, thickened cream that is often soured or fermented using naturally-occurring cultures or bacteria.

 

 

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Images from Wikimedia.org (roux, mille-feuille, kouign amann, sous-vide) and Freeimages.com (prosciutto).

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