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See also References Further reading External links 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. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
smashburger (noun) 1: a hamburger patty that is pressed thin onto a heated pan or griddle at the start of cooking; also: a patty (as of beans or ground turkey) prepared similarly; 2: a sandwich ...
A little Googling will find you countless yummy recipes for cooking with beer — Guinness cheese dip, beer batter fish and chips, lobster rolls with IPA, a lager crust apple tart, etc.
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View the slideshow above to see the list of 20 foods everyone should know how to cook, as well as the most common mistakes most people make when cooking these items. Belly Laughs
Foods may come to have distinct culinary names for a variety of reasons: Euphemism: the idea of eating some foods may disgust or offend some eaters regardless of their actual taste Testicles: Rocky Mountain oysters, Prairie oysters, lamb fries, or animelles [1] Fish milt: soft roe or white roe to disguise that is actually sperm not eggs