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.
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