Take a spatula and fold half of the mixture over on top of the other half. Continue to fold over only until the point that the egg whites have been combined into the other ingredients. Make sure not to stir or to use an electric whisk. This will ensure that your food stays light and fluffy.

Strawberries and Creme Fraiche by Peter on Flickr

Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle. However, “light” crème fraîche with a low fat content curdles when heated.

Crème fraîche is a substitute for sour cream.

Clabber is a similar food made in the Southern United States.

Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraîche is unavailable.

From Wikipedia

An immersion blender is a kitchen appliance to blend ingredients or puree food in the container in which they are being prepared. They are sometimes called stick blenders, wand blenders, hand blenders, Bermixers (after the brand name of professional models made by Dito-Electrolux), or Boat Motor (a nickname used by chefs Emeril Lagasse and Alton Brown). They may be used for pureeing soups and emulsifying sauces. Some can be used while a pan is on the stove. Immersion blenders are distinguished from blenders and food processors that require food be placed in a special vessel for processing. They are distinguished from hand mixers which do not chop the food as it is blended.
Models for home use usually have a shaft of ten to twelve inches, but models are available for professionals with a shaft up to two feet. Home models are available in corded or cordless versions.

From Wikipedia

Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. In Thailand it is called ga-ti and used in many of the Thai curries. In Brazil, it is called leite de coco (literally, coconut milk).

It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.

From Wikipedia

Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid.

Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.

Source: Wikipedia

Sautéing differs from searing in that the sautéed food is thoroughly cooked in the process.

Olive oil or clarified butter are commonly used for sautéing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids.

From Wikipedia

It is used as a thickener for gravy, other sauces, soups and stews. It is typically made equal parts of flour and fat by weight.

From Wikipedia

Pasilla (pronounced pah-SEE-yah; literally “little raisin”) refers to more than one variety of chile in the species Capsicum annuum.

Pasilla is a mild dried chile, used especially in sauces. They are sold whole or powdered in Mexico and the United States.

From Wikipedia

Grow your own Pasilla plant – Hole Mole Pasilla Pepper 4 Plants – Mildly Hot/Tangy

Tomato Sauce Mexican Style. El Pato Mexican Tomato Sauce. El Pato Hot Tomato Sauce made with fresh chiles, tomatoes, onions, cilantro and garlic.
El Pato recipes on Fit Pig Recipes