Category: E

A diminutive, boneless cut or fillet, commonly found in poultry dishes.  

When referring to steak, the middle cut of sirloin is commonly known as the “sirloin steak”, while the rib section of beef is often referred to as the “rib steak”. In English, a sirloin steak is a cut of beef from the middle part of the animal’s back, near the rear. It is typically boneless…

A term frequently employed in aged recipes to denote whole wheat is “graham flour”.  

Refined flour, commonly referred to as white flour, has been stripped of its bran and germ to achieve a pale, ivory hue. However, to counterbalance the loss of key nutrients, several essential nutritional elements are often added back into the refined flour.  

This type of mustard, known to be one of the most piquant and potent, is usually prepared by blending dry, powdered mustard seed with a dash of vinegar or water and a sprinkle of salt. It is highly advised to exercise caution when handling and consuming this fiery condiment.  

A Welsh rabbit, with a slight variation to the traditional recipe, that incorporates a delectable blend of egg and breadcrumbs into the rich and creamy cheese sauce.  

A fusion of China’s most exquisite black teas, boasting a robust, refined fragrance that is devoid of any trace of bitterness.  

Within the realm of culinary delights, there exists a leafy vegetation that is utilized both in salads and as a vegetable. This plant, commonly referred to as French or Belgian endive, Witloof chicory, or simply endive, is grown in total darkness and subsequently generates a pale-green or creamy white, tapering, closely packed head, primarily utilized…

Metallic or earthenware objects are coated with a rigid, vitreous material that frequently appears in a white or blue hue, accentuated with a contrasting hue, especially in cookware.  

Green-tinted, seedless grapes stripped of their skins, infused with the refreshing taste of crème de menthe, and utilized as ornamentation.