Posted 26.02.2012 in Glossary terms starting with "A"
à l'américaine — various methods of preparing meat, game, fish, vegetables, and eggs, the best-known example being homard à l'américaine, a sautéed lobster…
A blender or liquidiser is a device used almost entirely for the purpose of turning foodstuffs to liquid or purée. They can be used to chop, blend, purée…
Blanching is a cooking method where food is scalded briefly in water. The food is then rinsed in cold water to refresh it. This process sets the colour…
Posted 03.02.2012 in Glossary terms starting with "A"
Acidulated water — a solution often used to prevent cut fruits (apples and pears) and some vegetables (artichokes and celeriac) from becoming discoloured…
The glossy, dark purple-skinned aubergine with pithy, white, seeded flesh is the most common of the many varieties that come in varying shapes and colours…
An asparagus steamer is a type of cookware designed for preparing asparagus. The asparagus steamer consists of a long and narrow wire basket, a steaming…
