Ricardo Cooking

Question 1

savourer

Answer 1

To savour

Question 2

poivre blanc

Answer 2

white pepper

Question 3

fouer

fouet

Answer 3

whip

whisk

Question 4

pelure d’oignon

coquille

Answer 4

Onion peel

shell

Question 5

noix de muscade

Answer 5

nutmeg

Question 6

il n’y a rien de mieux

Answer 6

there is nothing better

Question 7

une casserole d’eau frémissante

Answer 7

pan of simmering water

Question 8

à peu près une cuillerée à thé

Answer 8

About a teaspoon

Question 9

coquilles

Answer 9

Shells ( as in egg or seashells)

Question 10

du temps de cuisson

Answer 10

Cooking time

Question 11

ce qui me gêne

Answer 11

What bothers me

Question 12

On le sort

On le sort du four quand nous sommes prêtes de manger.

Answer 12

We can take it out, ( in reference to removing something )

Question 13

Je l’égoutte sur un papier essuie-tout

Answer 13

I drain it on a paper towel

Question 14

le jaune doit être coulant

Answer 14

The yellow has to be runny

Question 15

Pocher

Answer 15

To poach

Question 16

Manger les artichauts, on gratte la chair avec les dents.

Answer 16

To eat an artichoke, you scrape the flesh with your teeth.

Question 17

Avec un artichaut, on n’a qu’à tremper les feuilles dans différentes trempettes.

Answer 17

With an artichoke, everyone can dip the leaves in different dips

Question 18

le fond de l’artichaut, c’est le trésor

Answer 18

The bottom of the artichoke, that is the treasure

Question 19

simplement gratter, parce que ça gaspille moins

Answer 19

Simply scrape because that wastes leds

Question 20

(Il) y a deux façons d’épaissir une sauce

Answer 20

There are two ways to thicken a sauce

Question 21

jusqu’à ce que ce soit

Answer 21

Just that it will be

Just that it is going to be

Question 22

la sauce aura jamais de grumeaux

Answer 22

The sauce will never have lumps