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Black Cod en papillote. En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper" [1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.
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 ...
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Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. [1]
Do Not Fold, Spindle or Mutilate [1] [2] is a 1971 American made-for-television mystery film directed by Ted Post, starring Myrna Loy, Helen Hayes, Mildred Natwick, Sylvia Sidney, John Beradino and Vince Edwards, [3] with the screenplay adapted by John D. F. Black from a novel of the same name by Doris Miles Disney. [4]
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The fold-and-cut problem asks what shapes can be obtained by folding a piece of paper flat, and making a single straight complete cut. The solution, known as the fold-and-cut theorem, states that any shape with straight sides can be obtained. A practical problem is how to fold a map so that it may be manipulated with minimal effort or movements.