Search results
Results from the WOW.Com Content Network
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 ...
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
Fried plantain. Frying is the cooking of food in oil or another fat. [a] [1] Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". [2]
Pinot grigio is dry…but so is sauvignon blanc. Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with ...
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to ...
Tej and honey wines in general are considered to be primitive types of wine that are cloudy, yellowish in colour, sweet and effervescent. [14] The specific flavour of the wine largely depends on which area in which the bees have collected nectar to produce the honey and especially the climate there. Whilst the exact steps of tej making may ...
Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch , and frying in a light oil.