delicious. team
Showing 1825-1840 of 1840 features by delicious. team
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What is ghee?
Ghee is a form of clarified butter which is made by removing the milk solids from melted butter. However, it...
Cook's dictionary
Butterfly
This French technique is used when a piece of meat is too thick to cook through without it drying out,...
Cook's dictionary
Acidulated water
Is it a bit obsessive-compulsive to worry about your apples and potatoes going brown once peeled? Possibly, but to avoid...
Cook's dictionary
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold water to halt the...
Cook's dictionary
Tabbouleh
What is tabbouleh? It's a Middle Eastern dish, usually packed full of gorgeous colour and vibrant flavours, and made with...
Cook's dictionary
Sashimi
Sashimi is a Japanese dish of very fresh, raw fish, sliced thinly and often served with daikon, soy sauce, pickled ginger...
Cook's dictionary
Spelt
Spelt is a type of wheat with a nutty and sweet flavour. Although it was once widely used, spelt grain...
Cook's dictionary
Reduce technique
A technique for making sauces thicker and more intense. Simply boil or simmer your sauce until enough water has evaporated...
Cook's dictionary
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the grilled Portuguese chicken dish bearing the...
Cook's dictionary
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky flavour. In their natural...
Cook's dictionary
Hoisin
This sweet Chinese sauce is both a condiment and glaze for pork and poultry. Made by combining fermented soya beans,...
Cook's dictionary
Fontina
A semi-rubbery, semi-hard Alpine Italian cheese riddled with holes that’s great in a fondue. Made of unpasteurised milk and ripened...
Cook's dictionary
Emulsion
Ever whipped up some homemade mayonnaise? Then you've already made an emulsion. Find out more about this technique, with recipes...
Cook's dictionary
Curry leaves
What are curry leaves? These scented Indian leaves are used a little like bay leaves in Western cooking, although curry...
A
Asafoetida
In its natural form this Indian spice is a resin with a strong and unpleasant smell. The Persian, 'asa', refers...
Cook's dictionary
Aduki bean
These smallish red beans (also known as azuki or adzuki beans) originate in east Asia and are often eaten in...
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