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Royal Recipes Cook's Dictionary |
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| Search Results For 'ale' |
| Word |
Definition |
| Ale |
Alcoholic beverage brewed from malt and hops. Because of the hops, it is usually stronger and more bitter than beer. The color can vary from light to dark amber. |
| Galette |
This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded. |
| Jerusalem Artichoke |
A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads. |
| Nopales |
These leaves of the prickly pear (nopal) cactus arefirm crunch pads. Let size be your guide in buying them; thesmaller the pad, the more likely it is to be tender. Use tweezersto remove spines, a sharp paring knife or vegetable peeler toremove their bases. With a flavor similar to green beans, NOPALESare eaten both raw and cooked. |
| Scale |
To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler. |
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