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Culinary Terms

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To age :
Term used to describe the storeing of meat or game in a cold and dry place for a few days so that it (ripens) to improve its tenderness.
Aiguillette :
Thinly sliced poultry breasts cut lengthwise.
A la nappe :
To cook very slowly to allow a cream (custard) to thicken by semi coagulation of egg yolks.
To alcoholize :
To add alcohol into syrop, cream, sauce or pastry...
Anglaise :
Mixture of beaten eggs, salt and pepper used to coat boiled food.
Aspic jelly :
Cold jelly mixture (eg : fruit in aspic)
Attiéké :
Attiéké is the couscous of manioc which is very precious in Ivory Coast, all of Africa and even in Europe.
Attiéké leaves :
They are very large green coloured leaves containing chlorophylle and used to cover canari used for preparing the kédjénou. These leaves give a very good flavour to the kédjénou.
Au ruban :
We use the term "au ruban" when lifting the dough of a sponge cake mixture with a whisk, it runs down like a ribbon.
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