Pasta Broil Broil Broiling is the American version of Grilling, although a broiler is located in the oven with top heat. Zest Zest Zest is an ingredient that is used to add flavour to foods. The Zest is obtained by scraping the Whisk Whisk A whisk is a cooking utensil used to blend ingredients smooth or to incorporate air into a mixture, in Vol-au-vent Vol-au-vent Vol au Vent A puff pastry casing used for sweet or savoury fillings. Smaller cases typically used for Hors d’oeuvres Truss To Truss Trussing in culinary terms means to tie a joint of meat, most commonly poultry, (Chicken, Turkey etc) so Stir-fry Stir-fry Stir Fry is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil Roux Roux Roux A Roux is made up of equal measures of flour and fat (normally clarified butter) combined and cooked Hors d’Oeuvres Hors d’Oeuvres Hors d’Oeuvres A small handheld food item that is commonly served before a meal, either at the table, En Croûte en Croûte In simple terms croûte means crust, therefore anything en croûte is served on toast as in canapes or Al Dente Al Dente Al dente Italian for 'to the tooth', a term denoting the texture to which pasta should be cooked « Previous 1 … 35 36 37 38 39 … 54 Next »
