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Cookery Class >>> Glossaries |  |
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Search Results for "A" in a-z of cookery terms |  |
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a l' Americaine
It refers to the way seafood is served, usually lobster or monkfish: with a sauce made from olive oil, aromatic herbs, white wine, fish stock, tomatoes, tarragon and brandy.
Things to do with a l' Americaine
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Acidiluted water
Lemon juice or vinegar is added to water to make it acidic. The water prevents discolouration in fruits and vegetables.
Things to do with Acidiluted water
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Aerate
Ingredients are passed through a sieve or mesh device to break up larger pieces and make the ingredients lighter by the incorporation of air through sieving.
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Al Dente
In Italian this means "to the tooth." It refers to the ingredient that is cooked until it's tender yet still firm and chewy in texture. The term often applies to pasta.
Things to do with Al Dente
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Al Forno
An Italian term describing dishes which are cooked in the oven.
Things to do with Al Forno
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