![]() ![]() It is imported from Chile, as Chile is the only country in the world that exports this luscious fruit. It is considered an exotic fruit in the United States. Prepared in the Russian style with sour cream or beetroot or both are added.Ībabai comes from the Caricacae family of fruits, which also contains the Mau Mau, and some forms of papaya. Prepared in the royal style typically a veloute sauce with truffles, served on poached fish or poultry. The term is used to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives. (prov-on-sal) – Provence is a French maritime province that is famed for its wines and cuisine. (ah-la-plahn-chah) – A Spanish cooking term that refers to the method of cooking grilled on a metal plate or cast-iron skillet that is used for cooking by dry heat. Meats cooked a la mode are braised with vegetables and served with gravy.Ī French term that literally means “in the swim” and refers to the fact that a some kind of seafood is “swimming” in a flavorful broth. (ah lah MODH) – A French word for “in the manner of” or “mode or according to fashion.” Desserts a la mode are served with ice cream. (ah-la-mah-ree-neh-rah) – Common style of cooking in Spanish cuisine, It says that the food is cooked with white wine, onions and sometimes tomatoes. Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter. (ah-la-lee-on-az) – In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze. Prepared with a Bechamel sauce containing mushrooms, green peppers, and red or pimento peppers. The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning. (ah-la-dee-abla) – “Diable” is French for the devil or satan. Refers to meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.ĭishes prepared with tomatoes, green peppers and onions as the main ingredients. Today the term means according to the menu and that which is written down as available on the menu. (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu. “Boulangere” is French for “baker.” In history in France, many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven. (boo-lan-jair) – Describes a simple dish of stock, potatoes, and onions. It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil. (ah-la-an-glaz) – It is a French term for English. There is no difference between dishes listed as “a la boulangere” and “boulangere.” Many menus drop the “a la” because it is implied. This is probably the most popular reference to dredging in recipes.(ah lah) – It is French for “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish. This will keep the food from getting too dry or tough while cooking. To dredge an ingredient in flour or any other dry substance helps to seal in all the moisture from the food. A good example of this is when you add paprika to your breadcrumbs mixture. This gives you the freedom to play around to find that perfect pop of flavour. The fun part of this cooking method is that you can add any seasoning or spices to your dry mix. Check out this Crispy Home Made Chicken Nugget recipe to see the dredging method in action. Chicken schnitzels and fish fillets are probably some of the most popular examples of meals that make use of the dredging method. ![]() This technique is used for either savoury or sweet dishes, however, it is more popular with savoury components. Flour, breadcrumbs, and sugar are some of the most popular examples of dry substances that are used for this cooking method. To dredge an ingredient is when you lightly coat the surface of the ingredient with a dry substance before cooking it. ![]()
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