It also incorporates air into ingredients making them lighter.Īffriander – A French term for a stylish and appetizing presentation of a dish.Īffrioler – A French term for enticing ones guests to the table with hors d’oeuvres or small samplings.Īgeing - (meat) The change that takes place when freshly slaughtered meat is allowed to rest and reach the state at which it is suitable for consumption. Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. It is what makes vinegar sour to the taste.Īcidulate – To make food or liquids slightly acidic by adding vinegar or lemon juice to it.Īerate – The term means the same as "to sift".
Usually used to describe cream sauces, or meats that are prepared without browning them.Īcetic acid – Formed when airborne bacteria interacts with fermented products (beer, wine, etc.).
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