au poivre Foods served au poivre, typically steak, are crusted with ground black pepper prior to cooking. au jus Foods served au jus, typically meat or sandwiches, are served with an unthickened sauce made from roast meat drippings, commonly in a separate side dish. Foods served au gratin are topped with breadcrumbs or cheese then browned under a broiler. Foods served in aspic are suspended in or on top of the gelatin. aspic A savoury gelatin made from meat stock or consommé, and often shaped in a mold. anti-griddle A kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top. amylolytic process Used in the brewing of alcohol from grains. A dish served amandine is usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. amandine A culinary term indicating a garnish of almonds. al dente To cook food (typically pasta) to the point where it is tender but not mushy. A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |