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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 ...
As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
Phthalaldehyde (sometimes also o-phthalaldehyde or ortho-phthalaldehyde, OPA) is the chemical compound with the formula C 6 H 4 (CHO) 2. It is one of three isomers of benzene dicarbaldehyde , related to phthalic acid .
In the fall and winter, roasting is one of the best methods of getting a great vegetable dish, said Chambers, who shares recipes on Instagram and hosts the podcast “So Into That.” “Summer ...
The method is ancient, but since the development of kneading, it has become popular multiple times and is often treated as a revolutionary new discovery. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or baker's cloche , another traditional method known as baking en cloche .
An example often cooked by this method is hutspot with carrots and onions as vegetables. [6] Lardons (spekjes) are often added for flavoring. It is also common to make a small hole in the top of the mix on the plate and fill it with gravy, known in Dutch as a kuiltje jus 'little gravy pit'. [6]
Cooking fish like salmon in packets (or as the French say "en papillote") not only makes cleanup a breeze since everything is in one discardable spot, but it also helps flavor development. As the ...
Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Although there is a growing fashion in some restaurants to serve "rose pork", temperature monitoring of the center of the roast is the only sure way to avoid foodborne disease.