Chiffonade(Shredding) cut, meaning, uses
Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used …
Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used …
Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and …
What are the bitters? Bitters are spirits flavored with herbs, bark, roots, spices, and fruits. All the bitters are bitter in taste, thus, making them perfect for an aperitif. There …
Definition: Vermouth is an aromatized and fortified wine, flavored with about 50 different ingredients which include wormwood, quinine, citrus peels, roots, flowers, and herbs,, and sometimes colored, it derives …
Fortified wines are wines whose alcohol strength is increased with the addition of grape spirit. The spirit is added either during or after fermentation. If it is added during the …
Wine tasting is the process of evaluating the wine. It includes the assessment of color. taste, aroma, and finish, it is done by professionals employed by the wineries, wine merchants, …
wine is made from grapes, there are more than a thousand variety grapes and not all of them are used in the production of wine. The colour, flavour, and aroma …