The art of whisky-making was introduced in Scotland by Irish monks who settled in western Scotland on religious missions. The Scots developed taste for the drink and soon became very …
Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (Carré), except with smaller measurements, and as macedoine(Small dice) except with larger …
Whisky is a spirit distilled from grain by pot still or parent still method. The grain used may be barley, maze rye, wheat, or a mixture of grain in varying …
Macedoine is a French cooking term used to describe the process of dicing food items into 1/4 inch cubes, used for vegetables or fruits or for both, served as cold …
Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. “Julienne” is a French cooking term for thin strips of vegetables …
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 unique wines with enhanced alcohol content due to the addition of grape spirit. This process, originally developed to preserve wine during long sea voyages, has given rise …
