hAbiblo Culinary - Alcachofa
Alcachofa is the Spanish term for artichoke. Abiblo Culinary - Albondigas
Albondigas is a Mexican or Spanish spicy meatballs made of beef or pork. Abiblo Culinary - Ajowan
Southern India plant which small seeds produce a pungent thyme like flavour with undertones of cumin and caraway. Ajowan is considered in Indian and Ethiopian cooking as a whole or crushed. Ajowan will aid digestion and give flavour. Ajouter is a word in French which means to add an ingredient.
Abiblo Culinary - Albigeoise
Albigeoise in the southern France in the style of albi, which is garnished with ham tomato and potato croquettes. Albarino is a white wine of grape variety. The grape is grown in Galicia in the Northwestern of Spain. In Portugal known as Alvarinho.
Abiblo Culinary - Alaria
Alaria is a seaweed. Alaria is similar to wakame. Alaria is thick, mild in flavour and crunchy in texture. Alaria will be pre soaked before cooked in soups. Abiblo Culinary - Ala
Ala is part of the full phrase of ala mode de. It specified a specific garnish. Ala is assumed rather stated. Abiblo Culinary - Akvavit
Akvavit is a Sweedish colourless liquer known also as 'water of life' or aqua vitae. It is distilled from potatoes or grain often with caraway. Akvavit can be served very cold and drunk with beer before or after meal. |
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May 2017
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