I love watching cookery programs, which are very popular in the UK. I particularly enjoy listening to the colourful language used by TV chefs and the way it is peppered with French words and expressions. I’ve picked three that I heard over the weekend and that I liked.
The narrator said that a bain-marie was "a fancy word for a pan full of water". Which is exactly right. You then put a container with the food, which is heated gently and gradually. Who was Marie?
The device’s invention is popularly attributed to Mary the Jewess, an ancient alchemist traditionally supposed to have been Miriam, a sister of Moses and who invented or improved this technique with a vase called κηροτακίς. The name comes from the medieval-Latin term balneum Mariae — literally, Mary’s bath — from which the French bain de Marie, or bain-marie, is derived.
A cartouche is a circle of paper that is put on top of a sauce to stop a skin forming.
Borrowed from Italian cartoccio (carta "paper" and diminutive –occio) or "paper cornet")
A ballotine is a piece of meat that has been boned, stuffed and then rolled and tied into a bundle before being cooked.
Derived from ballot(t)e, a cookery term coming from ballot, derived from balle, "box of merchandise"
As I was looking for a good cookery glossary and failed, I came across this video, which shows us how things can go horribly wrong when American ladies don’t understand cooking terms like "stir" and "boil". Priceless.

I probably won’t be blogging till the new year now, but I’ll see you in January. Have a good break everyone!