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- 11. Abaisee
- The french term for a sheet of puff pastry which has been rolled very thinly. Sometimes it refers to a thin slice of sponge cake used in a dessert.
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- 12. Abaisse
- A French term for a sheet of rolled out pastry which is usually used as base in a dessert. It can also mean a cookie or slice of sponge cake on which a filling (preserves or cream) is to be spread.
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- 13. Aboukir
- A Swiss dessert made of sponge cake and chestnut-alcohol flavored cream.
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- 14. Aboukir Almonds
- A sugar-glazed petit-four made by pressing two whole blanched and roasted almonds into the sides of a ball of green-colored marzipan. It is then held with a dipping fork and dipped into boiled sugar syrup and left to sit on parchment paper until firmly set.
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- 15. Absinthe
- Also wormwood. An aromatic plant that contains an alkaloid used to make medicinal drinks in the Middle Ages. The first absinthe liquer was made by HL Pernod in the late 1700's. Later it was discovered that absinthe had dangerous effects on the nervous system and was outlawed in 1915. Pernod is now flavored with aniseed.
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- 16. Accolade
- En accolade means presenting two similar kinds of food leaning on each other on the same plate. The term usually applies to poultry and game hens.
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- 17. Acetic Acid
- A natural organic acid which is also known as vinegar. It is used in sugar and confectionery recipes, in pavlovas (as a stabilizer for the eggs), and in royal icing (to help the icing set).
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- 18. Acetomel
- A mixture of honey and vinegar that produces a sweet/ sour syrup. Although it is rarely used today, in the past it was used to preserve fruits.
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- 19. Achar
- A yellowish, strongly spiced pickle popular in Indian cuisine. It is usually made from a mixture of chopped fruit and vegetables steeped in a spicy sauce. A typical achar might include carrots, peppers, cucumbers, green beans, cabbage, cauliflower, and lemons steeped in salt. The whole mixture would then be preserved in an oil spiced with onion, ginger, cayenne, vinegar and saffron.
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- 20. Acidulate
- To give a dish or liquid a slightly acidic, tart or piquant taste by adding some lemon juice, vinegar, or unripened fruit juice. Also, one can acidulate fresh cream by adding lemon juice to get sour cream.
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