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Cookery Class >>> Glossaries |  |
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Acidulated water Water to which acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as artichokes are placed in it to stop them discolouring. Use:It's to prevent discoloration of some fruits and vegetables (like apples and artichokes). The fruits or vegetables darken quickly when their cut surfaces are exposed to air. |
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All listings under 'A' in A-Z OF INGREDIENTS |  |
- Aubergine or eggplant
- Acidulated water
- Amaranth
- Anchoiade
- Agnolotti
- Arborio rice
- Aniseed
- Albumen
- Artichoke
- Anchovy
- Asafoetida
- Aspic
- Annato seeds
- Arrowroot
- Angelica
- Anchovy essence
- Agar- Agar
- Allspice
