al dente - Literally, “to the tooth”; refers to an item, such as pasta or vegetables, cooked until it is tender but still firm, not soft., arborio - A high-starch, short-grain rice traditionally used in the preparation of risotto., aromatics - Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegar, used to enhance the flavor and fragrance of food., bacteria - Microscopic organisms., baste - To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents food from drying out., blanch - To cook an item briefly in boiling water or hot fat before finishing or storing it., canape - An hors-d’oeuvre consisting of a small piece of bread or toast, often cut in a decorative shape, garnished with a savory spread or topping., carmelization - The process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320° to 360°F/ 160° to 182°C., chiffon - A cake made by the foaming method that contains a high percentage of eggs and sugar and little if any fat., deviled - Meat, poultry, or other food seasoned with mustard, vinegar, and possibly other seasonings, coated with bread crumbs, and grilled.,

Culinary

di
Incorpora

Classifica

Stile di visualizzazione

Opzioni

Cambia modello

Ripristinare il titolo salvato automaticamente: ?