(of cold meats and vegetables)
21boiling — boilingly, adv. /boy ling/, adj. 1. having reached the boiling point; steaming or bubbling up under the action of heat: boiling water. 2. fiercely churning or swirling: the boiling seas. 3. (of anger, rage, etc.) intense; fierce; heated. adv. 4.… …
22Catalan cuisine — Pa amb tomàquet (bread and tomato with olive oil). Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques …
23Malaysian cuisine — Life in Malaysia Culture Cuisine Demographics Economy Education Ethnic groups Film Health Holidays Languages Literature …
24Cuisine of Malaysia — Malaysian cuisine reflects the multi racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. Ingredientstaple foodsRice tends to be a staple food in… …
25Tapas — For the spritual concept, see Tapas (Sanskrit); for the Spanish film, see Tapas (film). Infobox Prepared Food name = Tapas caption = Puntillitas a battered and fried baby squid form of tapas alternate name = country = Spain region = creator =… …
26Cuisine of Morocco — Moroccan cuisine is one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern,… …
27aspic — aspic1 /as pik/, n. 1. a savory jelly usually made with meat or fish stock and gelatin, chilled and used as a garnish and coating for meats, seafoods, eggs, etc. 2. a similar jelly made with spiced tomato juice and gelatin, served as a salad.… …
28Freezer burn — (alternately spelled freezerburn, sometimes called frostbite ) is a condition that occurs when frozen food has been damaged by ice crystals, due to air reaching the food. It is generally induced by substandard (non airtight)… …
29Austrian cuisine — Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope style preparation), coated in breadcrumbs and fried …
30vinaigrette sauce — noun : a sauce made typically of vinegar, oil, onions, parsley, and herbs and used especially on cold meats or fish * * * a tart sauce of oil, vinegar, and seasonings, sometimes including chopped capers, pickles, etc., usually served cold with… …
