ABIBLO CULINARY- ADRAK
Abiblo Culinary - Adrak Adrak is well Known in Indian Cuisine as fresh ginger
ABIBLO CULINARY - ACIDULATED WATER
Abiblo Culinary - Acidulated Water
Acidulated water is useful to blanch foods suhc as sweetbreads and to prevent discolouring of fruit and vegetables. Acidulated water is made by adding a small amount of vinegar of known as juice to it.
ABIBLO CULINARY - ACKEE
Abiblo Culinary - Ackee
Ackee is eaten with salt fish for breakfast in Jamaica. Ackee is a pod of tropical fruit. When ripe Ackee will burst open to expose yellow flesh as well as black seed.
ABIBLO CULINARY - ADEGA
Abiblo Culinary - Adega
Adega is a storage space or a Portugese wine cell or above ground such as French chai.
ABIBLO CULINARY - AEMONO
Abiblo Culinary - Aemono
Aemono is a dressed foods or Japanese salad. Aemono is known as a Japanese type of salade composee. Aemono consists of miso or tofu based dressing.
ABIBLO CULINARY - AIGLEFIN
In French, haddock is known as aiglefin.
ABIBLO CULINARY -AGUACATE
Abiblo Culinary - Aguacate
Aguacate is the Spanish term for avocado.
ABIBLO CULINARY - AGRUMES
Abiblo Culinary - Agrumes
Agrumes is the french word for citrus.
ABIBLO CULINARY - AGRIO
Abiblo Culinary - Agrio
Agrio is a Spanish term for sour.
ABIBLO CULINARY - AGNELLO
Abiblo Culinary - Agnello
Agnello is an Italian term for lamb.
Learn interesting fact about culinary.