![]() Since the abalone has been over-harvested, it is very expensive when available.Ībalone has lived along the Pacific coast of North America for millions of years. Also called Awabi in Japanese cuisine and Loco in South American cuisine. They are also called ear shells, or sea ears (as their shape resembles the human ear). On the Pacific coast, they are found on rocky inter-tidal and sub-tidal areas from Baja California to Alaska, as each species prefers a particular habitat, which appears related to the local sea temperature. They are found in United States, Japan, Australia, Mexico, and Indo-Pacific Region. Out of its shell, it resembles a large scallop. This edible gastropod belongs to the same family as the sea slug and is related to the snail. The tree is then cut down, recycled, and must be replanted on virgin soil.Ībalone are shellfish of the univalve family, meaning they only have one shell, unlike bivalves such as clams that consist of two shells. Ababai trees grow for 7 1/2 to 8 years and only bear fruit for 5 years. Several seeds are planted with the prospect of growing one successful Ababai tree. The male and female seeds of the fruit cannot be distinguished before planting, and there is also a hermaphrodite seed. It is superb for sauteing with vegetables, broiling on fish, and grilling on the barbecue (shish kebob). It is one of the few fruits that will not dissolve when cooked. Its pale yellow color turns to a brilliant gold after processing. It is first cooked for several minutes and then jarred. It is never eaten fresh due to its high enzyme content. It is a protected fruit in Chile and was only recently available for export.įresh off the tree, ababai has a thin skin and looks like a small papaya. Very few countries grow Ababai and then only for their local market. It is imported from Chile, as Chile is the only country in the world that exports this luscious fruit. ![]() It is considered an exotic fruit in the United States. Prepared in the Russian style with sour cream or beetroot or both are added.Ībabai comes from the Caricacae family of fruits, which also contains the Mau Mau, and some forms of papaya. Prepared in the royal style typically a veloute sauce with truffles, served on poached fish or poultry. The term is used to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives. (prov-on-sal) – Provence is a French maritime province that is famed for its wines and cuisine. (ah-la-plahn-chah) – A Spanish cooking term that refers to the method of cooking grilled on a metal plate or cast-iron skillet that is used for cooking by dry heat. Meats cooked a la mode are braised with vegetables and served with gravy.Ī French term that literally means “in the swim” and refers to the fact that a some kind of seafood is “swimming” in a flavorful broth. (ah lah MODH) – A French word for “in the manner of” or “mode or according to fashion.” Desserts a la mode are served with ice cream. (ah-la-mah-ree-neh-rah) – Common style of cooking in Spanish cuisine, It says that the food is cooked with white wine, onions and sometimes tomatoes. Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter. (ah-la-lee-on-az) – In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze. Prepared with a Bechamel sauce containing mushrooms, green peppers, and red or pimento peppers. The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning. (ah-la-dee-abla) – “Diable” is French for the devil or satan. Refers to meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.ĭishes prepared with tomatoes, green peppers and onions as the main ingredients. Today the term means according to the menu and that which is written down as available on the menu. (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu. “Boulangere” is French for “baker.” In history in France, many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven. (boo-lan-jair) – Describes a simple dish of stock, potatoes, and onions. It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil. (ah-la-an-glaz) – It is a French term for English. There is no difference between dishes listed as “a la boulangere” and “boulangere.” Many menus drop the “a la” because it is implied. (ah lah) – It is French for “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish.
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