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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 ...
It is served in a pan along with a sweet side or a sauce. Since 2018, the Goûte-Boudin de Boucherville association hands out a yearly prize for the best boudin. [85] Plorines are composed of lard and flavoured meat enveloped in pork caul fat. Sometimes plorine recipes can also include eggs, beef and/or bread.
Arrange the roast in the center of the pan and brush with half of the garlic butter. Transfer to the oven and roast, brushing with the remaining garlic butter halfway through, until a thermometer ...
Other alternatives include allowing extended cooking time, administering increased amounts of juices, coating the meat with moisture rich fruits or fat-rich cuts, such as bacon, or actual fat, place moisture rich fruits and vegetables around the cooking meats, and if possible, using a convection oven. [4] This is a type of cooking usually ...
Cook, stirring occasionally, until foam subsides and butter begins to turn a deep caramel color, 8 to 10 minutes; remove from heat. Stir in pine nuts and basil. Pour butter mixture over gnudi.
Cooking steak in the oven allows the meat to cook evenly on all sides instead of one side at a time. You can more efficiently and accurately control the oven's temperature than a pan on the stove ...
Salmon pieces pan-fried in a mixture of butter, honey, soy sauce, garlic and ginger. [91] O: White sturgeon caviar: Medium-sized, firm, and dark caviar with a buttery and nutty flavour. Often served with a protein, bread, or dairy product, such as fish, blinis, or crème fraîche. [94] O
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.