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Culinary Terms
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Culinary Terms
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To age :
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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.
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Aiguillette :
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Thinly sliced poultry breasts cut lengthwise.
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A la nappe :
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To cook very slowly to allow a cream (custard) to thicken by semi coagulation of egg yolks.
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To alcoholize :
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To add alcohol into syrop, cream, sauce or pastry...
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Anglaise :
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Mixture of beaten eggs, salt and pepper used to coat boiled food.
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Aspic jelly :
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Cold jelly mixture (eg : fruit in aspic)
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Attiéké :
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Attiéké is the couscous of manioc which is very precious in Ivory Coast, all of Africa and even in Europe.
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Attiéké leaves :
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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.
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Au ruban :
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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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