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  2. Beurre blanc - Wikipedia

    en.wikipedia.org/wiki/Beurre_blanc

    Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat ...

  3. Pinapaitan - Wikipedia

    en.wikipedia.org/wiki/Pinapaitan

    Pinapaitan or papaitan (lit. "to [make] bitter") is a Filipino-Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as papait). [2] [3] [4] This papait gives the stew its signature bitter flavor profile or "pait" (lit. "bitter"), [5] [6] a flavor profile commonly associated with Ilocano cuisine.

  4. Bring the carnival to your kitchen with these 5 copycat ... - AOL

    www.aol.com/lifestyle/bring-carnival-kitchen-5...

    Whether served on a stick, deep-fried or stuffed, these fair food recipes will surely make your mouth water. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800 ...

  5. Philippine adobo - Wikipedia

    en.wikipedia.org/wiki/Philippine_adobo

    The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cook adobo in significantly different ways. [18] [22]

  6. Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Béarnaise_sauce

    The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F), [7] where a reduction of vinegar is used to acidify the yolks. Auguste Escoffier and other sources [ 2 ] call for a reduction of wine, vinegar, shallots , fresh chervil , fresh tarragon , and crushed peppercorns (later strained out).

  7. White wine - Wikipedia

    en.wikipedia.org/wiki/White_wine

    The vinegar combines acidity with a burning sensation that gives recipes where it is used a bittersweet side characteristic. As a means to balance the fat, white wine is involved in the preparation of sauces such as ravigote sauce, béarnaise sauce, marinara sauce, etc. The drippings of cooking juices is also a role that white wine can be used ...

  8. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

  9. Bitters - Wikipedia

    en.wikipedia.org/wiki/Bitters

    Orange bitters are commonly called for in older cocktail recipes. An early recipe for such bitters is in The English and Australian Cookery Book: [8] "Make your own bitters as follows, and we can vouch for their superiority. One ounce and a half of gentian-root, one ounce and a half of lemon-peel, one ounce and a half of orange-peel.