Also known as, amuse-gueule, amusee, petite amuse, and lagniappe. Alkalis neutralize acids.Īmuse-bouche - A French term meaning “Amuse the mouth”. Not overdone or too soft.Īl Forno – An Italian term used to describe baked or roasted foods.Īlkali – Baking soda is one of the more common alkali used in cooking. Describing the degree of doneness for pastas and other foods where there is a firm center. (see also, prix fixe)Īl Dente – An Italian term literally meaning "to the tooth". (wine) either bottle or barrel aged, reds benefit more from aging than whites.Ī La – A French term meaning “in the style/manner of”.Ī La Carte – A menu term referring to items priced individually. (see also, dry aging) (cheese) to store in a temperature controlled environment to develop flavor and texture. It also incorporates air into ingredients making them lighter.Īffriander – A French term for a stylish and appetizing presentation of a dish.Īffrioler – A French term for enticing ones guests to the table with hors d’oeuvres or small samplings.Īgeing - (meat) The change that takes place when freshly slaughtered meat is allowed to rest and reach the state at which it is suitable for consumption. Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. It is what makes vinegar sour to the taste.Īcidulate – To make food or liquids slightly acidic by adding vinegar or lemon juice to it.Īerate – The term means the same as "to sift". Usually used to describe cream sauces, or meats that are prepared without browning them.Īcetic acid – Formed when airborne bacteria interacts with fermented products (beer, wine, etc.).
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