Posted 12.12.2013 in Glossary terms starting with "A"
Acetic acid — forms the basis of vinegar and is produced by the fermentation of ciders and wines and is used in very small quantities in the making of some…
Posted 12.12.2013 in Glossary terms starting with "A"
Arbroath smokies — a Scottish speciality, smokies are small haddocks which are split, gutted, closed again and smoked whole. Golden brown and headless…
Posted 12.12.2013 in Glossary terms starting with "A"
Abaisse — there is no English equivalent for abaisse (AH-bays), a French pastry-making term generally used to describe a sheet or piece of pastry which…
Posted 11.12.2013 in Glossary terms starting with "B"
Browning — to cook quickly over high heat, causing the surface of the food to turn brown while the interior stays moist. This method not only gives food an…
Nectarines have a smooth, fuzz-free skin, coloured yellow and red, either freestone or clingstone according to the ease with which the furrowed central…
Apricots are a round, fragrant temparate fruit of the rose family, with thin, velvetly skin ranging from pale yellow to deep orange, with soft luscious…
