Archive for the ‘Food Articles’ Category
A small member of the same family as the herring, which it resembles in colour and shape, the anchovy is usually not more than 3 inches long. The fresh anchovy has a very delicate flavour but, as the flesh quickly deteriorates, it is eaten fresh only on the Mediterranean coasts and the Atlantic coasts of Portugal and Spain where it is caught.
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A l’ Amáricaine
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A l’ Amáricaine is the name given to various methods of preparing meat, fish, eggs and vegetables. The most famous of these preparations is HOMARD A L’AMERICAINE. According to
the renowned nineteenth-century chef, Escoffier, this dish originated in Le Restaurant Francais in Nice. Made from crayfish and prepared with tomatoes and white wine, it was originally called Langouste de la Meditcrranee. Its present name was given it by a Provencal chef who emigrated to the United States in the nineteenth century. Using lobsters instead of crayfish, he first served Homard a l’Americaine in New York in 1860. Since then it has been famous and the classic recipe is given in
Aluminum Foil
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A wide variety of foods cooked in aluminium foil retain more flavour and food value and remain more moist than when cooked in other ways. Aluminium foil keeps ovens, meat tins and grill [broiler] pans cleaner. It can also be used to shape and mould cake tins and other utensils and to replace lost or broken pan and casserole lids.
The kernel of the fruit of the almond tree of which there are sweet and bitter varieties. The trees are widely grown in Jordan, Spain, North Africa, France and the United States. Sweet almonds are used in making cakes, biscuits, sweets and in savory dishes. They are also roasted, salted, sugared and ground.
This spice comes from a tropical tree that is cultivated in the West Indies and Jamaica and is native to Central America. Sometimes called Jamaica pepper or pimento, the small, sun-dried berries are known as allspice because their taste, as well as their aroma, seem to be a combination of nutmeg, cinnamon and cloves.
Ground allspice is used as a flavouring for cakes, soups, meat dishes and vegetables. Tied in a muslin bag, the allspice berries are often used in the preparation of preserves and pickles.
A protein which forms part of blood, milk and egg white. Soluble in water and dilute salt solutions, albumin coagulates when heated.
This is the name sometimes used for the whites of eggs. It is frequently confused with ALBUMIN which is the protein part of egg white.
A large, deep-sea, game fish, albacore, a species of tuna fish, has white meat and is used for the best canned tuna fish and for the most delicate dishes.
A term which is used in the South of France, aillade is applied to different preparations which are all predominantly flavoured with garlic. Among these are aillade sauce, an oil, vinegar and garlic dressing, which is served with cold meat and fish as well as with potatoes, and bread a l’aillacle, slices of toasted bread which are well rubbed with garlic and sprinkled with olive oil.
Aiguillette de boeuf
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Aiguillette de boeuf is the French cookery term for the top part or rump of beef which is usually braised or poached.