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In a light form and heated over a spirit lamp, a chafing dish could also be used for cooking various dainty dishes at table [1] —of fish, cream, eggs or cheese—for which silver chafing dishes with fine heat-insulating wooden handles were made in the late 19th century, when "chafing-dish suppers" became fashionable, even in households where ...
Comments from Today’s Crossword Constructor. Jared: This was my first time co-creating a USA Today puzzle, and it was a ton of fun! Amanda is wonderful to work with. I pitched her the theme ...
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Bread should not be used to dip into soup or sauces. As with butter, cheese should be cut and placed on the plate before eating. When eating with other people, pouring one's own drink is acceptable, but it is more polite to offer to pour drinks to the people sitting on either side. [4] Wine bottles should not be upturned in an ice bucket when ...
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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The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, [3] but are helpful mnemonic devices for short-order cooks and staff. [2]
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...