Food and Wine

Sourness is found naturally in many foods. Wines vinegars and lemon juice are many of the common acids used in cooking. These are natural tenderizers and help break down foods by marinating.

In cooking 'To Adjust' means to taste during cooking and add seasonings or flavorings as needed.

To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Use sifters sieves or whisks to both aerate and sift.

In cooking 'To Age' means to let food get older under controlled conditions. Aged Meat is usually stored 3 - 6 weeks at 34 - 38 degree's F. to allow the enzymes break down connective tissues. Aged Cheese is stored in a teperature controlled area until it develops the desired texture and flavor. Aged Wine is aged in both barrels and bottles. Red wine often benefits from longer aging.

The Hawaiian name for yellowfin or bigeye tuna. Often served raw or medium rare and used in sushi and sashimi.

The Hawaiian name for yellowfin or bigeye tuna. Often served raw or medium rare and used in sushi and sashimi.

A French word for 'in the style of' often used by region A la Carte means items are priced and ordered separately. A la mode means topped with ice cream.

Greek Mythology refers to ambrosia as the food of the gods (translation is 'immortality'). Also a dessert mixture of fruit served many ways with or without gelatin.

A French phrase: A little bite of food to amuse the mouth and invigorate the palate. Many Chefs tantalize diners palates with decorative intense flavored tastings to delight the eyes.

Small silvery fish that come from the Mediterranean usually salt cured and canned in olive oil. These add great flavor to many foods!