Noisette – 1
A description for something flavoured with hazelnuts.
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A description for something flavoured with hazelnuts.
A noisette, is a name for a small round thick slice of usually lamb, or veal, which is off the bone.
Literally meaning hazelnut butter, it is the stage of cooking butter until it turns a light brown colour, has specks in it and gives off the aroma of roasted hazelnuts.
Let’s have a look at the wonderful array of food we would miss out on if not for that not so awful offal.
A member of the mallow family also known as ladies fingers
As the name suggests this wonderful product is made from crushed olives.
In general organic food is produce that has been grown or reared without the use of artificial growth enhancers, chemical fertilisers or pesticides.
An anise flavoured spirit widely drunk in Greece and Cyprus
Panko bread crumbs originate in Japanese cuisine, which produce a really crunchy coating on fried food.
Or leaching is a cooking technique where ingredients such as rice or potatoes are cooked in boiling water, but only so far as they are partly cooked.
A butchers' diagram for the dust of a pig
See Hog Roast
Polenta is also known as cornmeal.
See Pig diagram
A common slang for setting up the kitchen and preparing for service. Known in the profession as "Mise en place", literally "putting in place".
A quenelle is a way of shaping a plated ingredient as part of a dishes presentation.
Quesadillas are easy to make and are a great addition to your bar menu.
A quiche is a savoury tart. A pastry case filled with various ingredients and a savoury egg and cheese custard, which is baked to cook and set the custard.
Quinoa is a plant originating in the Andean regions of South America grown for its edible seeds.
It is not a cereal though, but is more closely related to beetroot and spinach.
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