Terms: Aioli, A la Nage, Basmati, Baster

June 10th, 2008 | Posted in Food Info, From The Cook, kitchen talk, Odds & Ends, terminology | Comments Off

It’s been a while since I’ve posted any of these so here’s some more for food & kitchen terminology.

Aioli is a garlic mayonnaise that’s considered a delicious accompaniment to grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish and shellfish.

Cooking a la nage means to poach food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as much for decoration as it is part of the dish.

Basmati is a long-grain rice from India that’s considered to be one of the most deliciously flavored varieties of rice.

A Baster is a large syringe used to baste meats with their own gravy, another liquid, or melted fat.

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This entry was posted on Tuesday, June 10th, 2008 at 1:46 pm and is filed under Food Info, From The Cook, kitchen talk, Odds & Ends, terminology. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.