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A pisco sour is an alcoholic cocktail of Peruvian origin that is traditional to both Peruvian and Chilean cuisine.The drink's name comes from pisco, a brandy which is its base liquor, and the cocktail term sour, implying sour citrus juice and sweetener components.
Soursop is also a common ingredient for making fresh fruit juices that are sold by street food vendors. In Indonesia , the fruit is commonly called sirsak and sometimes made into dodol sirsak , a sweet which is made by boiling the soursop pulp in water and adding sugar until the mixture caramelizes and hardens.
A person engaged in the occupation of making wine. Wine-press A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice. Winery A building, property, or company that is involved in the production of wine. Wood lactones The various esters that a wine picks up from exposure to new oak.
Cooking wines have a bad reputation, but is it deserved? Skipping the cooking wine in a recipe might mean losing a valuable flavor component. The post What Is Cooking Wine? appeared first on Taste ...
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
If floated with claret red wine it's called a New York sour. [9] A notable variant of the whiskey sour is the Ward 8, which often is based with either bourbon or rye whiskey, both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is generally not included in this variation.
Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years.