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Egg wash
An egg wash is used for glazing pastry or bread to give it a golden shine once baked. Egg wash consists of beaten raw egg mixed with water and a little salt.
Emulsify
Emulsifying involves combining two elements that would not normally combine by using an additional ingredient. For example, to combine fats (such as butter or oil) with a liquid (such as vinegar or citric juices) one can use egg yolk as an emulsifier, which acts as a bonding agent, preventing separation to create a single liquid or sauce. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. Emulsified mixtures are usually thick and satiny in texture (e.g. mayonnaise is one of the best-known emulsions).
Entrecote
The entrecote is a boneless beef steak cut from the sirloin and more commonly known as a sirloin steak. In French, the word entrecote means a premium cut of beef. The entrecote steak should be cooked quickly by either grilling or frying.
Evaporate
Evaporation is a transitionary phase in which molecules in a liquid state (e.g. water) become gaseous (e.g. water vapour). Generally, evaporation can be seen by the gradual disappearance of a liquid into steam when exposed to heat.
