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Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission.
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 ...
An overnight marinade of chicken, pork or beef in beer and spices is another example. Specialist cooking wines, liqueurs, vermouths and eaux de vie are widely used by professional chefs to enhance flavour in traditional and modern dishes. [failed verification] [2] These are specially created to be an ingredient in cooking, not a beverage. As ...
From red wine braised roots to roasted turkey with white wine gravy, there's something for everyone. Check out the slideshow above for our favorite recipes made with vino! More from Kitchen Daily:
As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to ...
Semi-moist pet food such as chewy dog treats and soft cat treats are shelf-stable, soft and do not have a high moisture content. [11] Ingredients added to intermediate moisture pet food to achieve lower water activity are soy flakes and wheat flour in addition to solutes such as glycerol, salt, and sugar. [2]
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
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