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Gilbert Sandford Vernam (April 3, 1890 – February 7, 1960) was a Worcester Polytechnic Institute 1914 graduate and AT&T Bell Labs engineer who, in 1917, invented an additive polyalphabetic stream cipher and later co-invented an automated one-time pad cipher.
Sauce vierge (French pronunciation: [sos vjɛʁʒ]; in English: literally, "virgin sauce") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil , chives , parsley , etc.
Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. [ 1 ] [ 2 ] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh , tofu , or fruits and vegetables.
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 ...
Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.
When asked the difference between sauce and dressing, the answer became a popular meme with a frightening answer: “Sauces add flavor and texture to dishes, while dressings are used to protect ...
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...
The terms potaiges and rost indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal. The essential element of the potages was broth from meat, fowl, fish, or vegetables.