Macedoine (Small dice) cut, size, uses

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 or hot, raw or cooked. A typical fruit macedoine may consist of several varieties of fruit that are marinated in a sweet syrup or liqueur … Read more

Julienne/ allumette(Match stick cuts), uses, size

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 or meat or fruit, it is very similar to matchsticks. The common vegetable items used for julienne are  carrots for carrots julienne, celery for céléris remoulade, potatoes for … Read more

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 to finely cut herbs or leafy green vegetables, including spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil. Vegetables are cut into long, … Read more

Brunoise (Fine Dice) cut, meaning, uses & size

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 then turned a quarter turn and then diced. producing cubes of about 3 millimeters (1⁄8 in) or less on each side. These cuts of vegetable … Read more

12 Best bitters for cocktails

 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 are two types of bitters- flavors and beverage bitters. Flavors are used in minute quantities to flavor cocktails, such as angostura, peach, and orange bitters. … Read more

A complete guide to vermouth, types, brands, & production

  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 its name from the German word wermut, meaning “wormwood”. Vermouth was first marketed as a medicine for its therapeutic and digestive properties. It is now … Read more

What is a fortified wine, type, service

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 fermentation, the yeasts are killed and fermentation comes to a complete halt, thus, resulting in a sweet fortified wine. If the spirit is added at … Read more

Wine tasting basic steps

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, sommeliers, and hosts for different reasons in different environments. Professionals employed by the wineries: to take corrective measures during aging and blending to ensure the consistency … Read more

Different types of wine grapes, and their regions

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 of the wine are largely influenced by the types of grapes used in the production. There are five main types of wine in which grapes … Read more

The ultimate liqueur guide, meaning, service of liqueur

 Liqueurs are flavored and sweetened spirits having high alcoholic content, composed of spirits and additional flavorings such as fruits, herbs, and spices. Liqueurs are used in the preparation of cocktails specialty coffees, and in culinary preparation. The alcohol content of liqueur can range from 15% (30 proof) to 55% (110 proof). In most flambeed dessert … Read more