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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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Limescale build-up inside a pipe reduces both liquid flow and thermal conduction from the pipe, so will reduce thermal efficiency when used as a heat exchanger.. A descaling agent or chemical descaler is a liquid chemical substance used to remove limescale from metal surfaces in contact with hot water, such as in boilers, water heaters, and kettles.
Food preservation; Ingredients; International food terms – useful when reading about food and recipes from different countries. Recipe; Restaurant; Staple food – a food that is "eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs". [1]
Different ingredients are measured in different ways: Liquid ingredients are generally measured by volume worldwide. Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by ...
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This, Hervé, Pierre Gagnaire: Cooking: The Quintessential Art, University of California Press 2008 ISBN 978-0-520-25295-0; This, Hervé, Kitchen Mysteries: Revealing the Science of Cooking. Columbia University Press, New York, 2007 ISBN 978-0-231-14170-3; This, Hervé, Molecular Gastronomy: Exploring the Science of Flavor. Columbia University ...
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than ...