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Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
Sweet and crunchy bell peppers can be prepared in a variety of ways and their beautiful colors will brighten up any dish. Learn the best way to store bell peppers to make the most of the season's ...
Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper. [3] [4] Simplified recipes printed in many vintage cookbooks, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with ...
Kanawa_studio/Getty Images. Also called: sweet pepper, sweet bell pepper Characteristics of bell peppers: Bell peppers are large compared to other types of peppers, and can be green, yellow ...
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According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream-based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are mentioned explicitly as ...
You snack on bell peppers , you love the heat of jalapeño in homemade...
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 ...