délayer
When you're cooking or preparing something that's too thick, you'll need to délayer it. This simply means to add liquid to a thick substance to make it thinner and more manageable. Think about making a sauce that's too clumpy, or a paint that's too concentrated. You'd délayer it with water or another appropriate liquid until it reaches the desired consistency. It's a practical term that comes in handy in the kitchen!
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à base de
B1Made from; based on.
à la boulangerie
A2At the bakery.
à la carte
A2À la carte; ordering individual dishes from a menu.
à la charcuterie
A2At the deli; where cold meats and prepared foods are sold.
à la coque
A2Soft-boiled (for eggs).
à la demande
B1On demand; upon request.
à la poêle
A2Cooked in a frying pan; pan-fried.
à la poissonnerie
A2At the fishmonger's; where fresh fish is sold.
à la vapeur
A2Cooked by steam; steamed.
à l'apéritif
B1As an aperitif, served before a meal.
