Chemizing
Under Chemisieren (of French. La Chemise = the shirt) is understood as a coating of jelly or other fillings. Food should be protected from drying out. Other reasons for food chemising are the taste (cakes and canapés) or the freshness of the appearance (vegetables). Chemistry is also used to change the taste (e.g. strong game flavor is refined by soaking it in honey).
In the pastry shop , the term “chemizing” means the painting out of shapes (e.g. ice-bomb shapes ). The form is filled in layers with different types of ice cream or parfaits and then frozen.
Individual evidence
- ↑ Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 388 .