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||Apricot, this is a small fruit which resembles a
||Sour and sweet, this is a kind of Italian pickle.
||French word for Lamb
||Garlic -"une gousse d'ail," a clove
|Aitchbone of Beef
||This is an economical joint used as boiled meat or
in stews. This joint lies immediately under the
|à la Broche
||This means roasted in front of the fire on a spit or skewer.
||Cooked in oil or served with oil, vinaigrette etc.
||This is a white sauce which has been reduced down
and is made from stock thickened with flour, cream, egg yolk and
seasoned with nutmeg and lemon juice.
||Oval shaped seeds of a tree which is closely related
to the apricot and peach tree. Originating from the middle east,
there are two types of almond - the sweet almond (most common for
cooking) and the bitter almond. Click here
for our in depth article on almonds.
||This is the name of a green fruit rind which is used
in the kitchen. The tender tubular stems are preserved with
sugar and used for decorating and flavouring sweet dishes and
||The use of apples in cooking goes back thousands of
years, the Egyptians planting orchards in 2,000 BC. Apple varieties
are broadly divided into eating and cooking apples. Eating apples
are sweeter and taste better when eaten raw. Cooking apples on the
other hand are more bitter but hold their shape far better when
cooked. Sugar is often added to dishes which use cooking apples.
|This is a spice comes from the plant Ferula assafoetida. The sap is
extracted and then ground to a powder. Principally used in Eastern cooking, notably
Indian, it has two effects. Firstly, when cooked it imparts a flavour of onions and
garlic. Useful for Hindus because they do not use garlic or onions in cooking.
Secondly, it is used to aid digestion and help avoid flatulence. This is especially
useful in lentil and egg dishes.
Eaten raw, the taste is repulsive!