Asked by: Nelida Veltrup
asked in category: General Last Updated: 4th April, 2020

What does nape mean in cooking?

A. Nappé (pronounced “nappay”) is a French word meaning “to coat.” It's often used in restaurant kitchens (particularly those run by classically French trained chefs) to refer to a state of liquid thickness (usually sauces). It can also refer to coating food with that thickened liquid.

Click to see full answer.

Consequently, what does Nappe mean in cooking?

In cooking, nappe refers to either the ability of a liquid to "coat the back of a spoon" or the act of coating a food (e.g. to nappe a leg of lamb with glaze). This disambiguation page lists articles associated with the title Nappe.

Furthermore, what temp is Nappe? Cooking temperature should be between 70 °C (156 °F) and 83 °C (180 °F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture. This can be poured as a sauce over cakes or fruits.

Considering this, what does coating the back of a spoon mean?

The term to "coat a spoon" refers to a simple test to determine when a sauce or custard has thickened enough to use. At some point, if you dip a spoon into the liquid, it will cling to the spoon rather than run off. The standard technique is to run your finger through the sauce on the back of the spoon.

How do you make a reduction?

Reduction is performed by simmering or boiling a liquid such as stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture.

21 Related Question Answers Found

What consistency should Gravy be?

What is Nappe consistency?

What does Napper mean?

What is consistency in cooking?

What is au sec?

Which of the following terms refers to sauce that has been spooned over the food?

How can you tell if custard is thick enough?

How thick is ice cream custard?

Does sauce thicken with lid on or off?

Do you stir while reducing?

Will a sauce reduce with the lid on?

What are the basic finishing techniques in sauce making?

How do you make a good reduction sauce?

What is a reduction in math?