Abiblo Culinary - Aglio
Aglio is an Italian term for garlic.
0 Comments
Abiblo Culinary - Agneau
Agneau is the french term for lamb. Abiblo Culinary - Aging
Aging is a method useful for improving and maturing the flavour of the wine, cheese and game. Aging allow a controlled chemical reaction to take place over time. Abiblo Culinary - Agnolotti
Agnolotti is a form of raviolli or stuffed squares of pasta filled with meat. Agnolotti is a familiar Italian Cuisine. Abiblo Culinary - Aguardiente
Aguardiente is similar to French Marc and Italian Grappa. Aguardiente is a very strong Spanish liquer. Abiblo Culinary - Aigre
Aigre is bitter, sour, sharp and tart in French word. Abiblo Culinary - Agiter
Agiter is a french word for to stir. Abiblo Culinary - Age
Age is a Japanese term for deep fried. Abiblo Culinary - Adrak
Adrak is a term for fresh ginger as part of the Indian Cuisine. Abiblo Culinary - Accras De Morue
Accras De Morue known also as salt cod fritters is originated from the French Caribbean. Accras De Morue is eaten as an hors d' oeuvre / starter. |
AuthorLearn interesting fact about culinary. Archives
May 2017
Categories |