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a sweet yeast bun, kind of a crossover between a popover and a light muffin; French also use the term as slang for 'pot belly', because of the overhang effect. bureau (pl. bureaux) government office; an agency for information exchange. Also means "desk" in French, and in the U.K.
Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry Twine: Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". Whisk
Over time, traditional utensils have been modified in various ways in attempts to make eating more convenient or to reduce the total number of utensils required. These are typically called combination utensils. Chopfork – A utensil with a fork at one end and chopsticks/tongs at the other. [3]
A fixed blade (aka sugarcane peeler knife), Australian and Y peeler Using a peeler. A peeler (vegetable scraper) is a kitchen tool, a distinct type of kitchen knife, consisting of a metal blade with a slot with a sharp edge attached to a handle, used to remove the outer layer (the "skin" or "peel") of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and ...
Maskot/Getty Images. 6. Delulu. Short for ‘delusional,’ this word is all about living in a world of pure imagination (and only slightly detached from reality).
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Here, we're showcasing 25 French country kitchen designs from expert interior designers. Sometimes, a fresh coat of paint is all it takes to transform your space—no long flights to Provence ...
86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. [1] À la carte; All you can eat; Bartender; Blue-plate special ...