a term used to describe the consistency of a batter or mixture, especially a mixture of beaten egg and sugar; when the beater or whisk is lifted, the mixture will fall back slowly onto its surface in a ribbonlike pattern
LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.
