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Definitions (125)
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giblets
The trimmings from poultry, such as the liver, heart, and kidneys.
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ROE
Fish eggs.
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roux
A mixture of flour and fat cooked over low heat, used for thickening soups and sauces. There are three distinct types of roux - white, blond and brown, each having different flavours. The main differe [..]
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a la Broche
Cooked over a flame on a skewer.
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a la Provencale
A dish prepared with olive oil and garlic.
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à la Provencale
A dish prepared with olive oil and garlic.
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Acidulated water
Water containing a small quantiy of lemon juice or vinegar, used to prevent discolouration in vegetables or meat.
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Aging
A process for tenderising meats, by keeping them at a temperature between 0 and 2 degrees Celsius for a period of time, which allows enzymes to break down the tough connective tissues.
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aiguillettes
Strips of meat or fish.
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