Moussed: meaning, definitions and examples

๐Ÿฐ
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moussed

 

[ muหst ]

Verb
Context #1 | Verb

culinary term

Moussed refers to the process of incorporating air into a mixture, typically resulting in a light and fluffy texture. It is commonly used in the preparation of desserts or savory dishes, where ingredients such as cream, eggs, or other emulsified components are whipped to create an airy consistency.

Synonyms

fluffed, foamed, whipped.

Examples of usage

  • The chef moussed the chocolate to create a rich dessert.
  • For a light texture, be sure to mousse the cream properly.
  • She moussed the mixture before layering it in the cake.

Translations

Translations of the word "moussed" in other languages:

๐Ÿ‡ต๐Ÿ‡น mousse

๐Ÿ‡ฎ๐Ÿ‡ณ เคฎเฅ‚เคธ

๐Ÿ‡ฉ๐Ÿ‡ช Mousse

๐Ÿ‡ฎ๐Ÿ‡ฉ mousse

๐Ÿ‡บ๐Ÿ‡ฆ ะผัƒั

๐Ÿ‡ต๐Ÿ‡ฑ mousse

๐Ÿ‡ฏ๐Ÿ‡ต ใƒ ใƒผใ‚น

๐Ÿ‡ซ๐Ÿ‡ท mousse

๐Ÿ‡ช๐Ÿ‡ธ mousse

๐Ÿ‡น๐Ÿ‡ท mousse

๐Ÿ‡ฐ๐Ÿ‡ท ๋ฌด์Šค

๐Ÿ‡ธ๐Ÿ‡ฆ ู…ูˆุณ

๐Ÿ‡จ๐Ÿ‡ฟ mousse

๐Ÿ‡ธ๐Ÿ‡ฐ mousse

๐Ÿ‡จ๐Ÿ‡ณ ๆ…•ๆ–ฏ

๐Ÿ‡ธ๐Ÿ‡ฎ mousse

๐Ÿ‡ฎ๐Ÿ‡ธ mousse

๐Ÿ‡ฐ๐Ÿ‡ฟ ะผัƒั

๐Ÿ‡ฌ๐Ÿ‡ช แƒ›แƒฃแƒกแƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ mousse

๐Ÿ‡ฒ๐Ÿ‡ฝ mousse

Etymology

The term 'mousse' originates from the French word meaning 'foam' or 'froth', derived from the Old French 'mousser', which means 'to foam'. The culinary application of the term began to gain popularity in the 18th century, particularly as French cuisine evolved and chefs began incorporating air into mixtures to create lighter, more delicate textures in both savory and sweet dishes. Today, mousse is a staple in various cuisines around the world, defined by its airy texture that contrasts with denser components in desserts and entrees. The concept has extended beyond traditional bounds, now incorporating flavors and ingredients from various culinary traditions, reflecting a global appreciation for this light yet indulgent preparation technique.