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| Aiguillette | ■■■■■ |
Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More | |
| Cappone | ■■■■ |
Cappone is the Italian word for capon or flesh of a castrated male chicken, rooster castrated to heighten . . . Read More | |
| Humba | ■■■■ |
Humba a dish of stewed porka very spicy dish made of pork or chicken from the Visayas Region of the Philippines. . . . Read More | |
| Roussir | ■■■■ |
Roussir: Roissir is the French term which means "to brown" to turn meat or poutry/chicken in "brown" . . . Read More | |
| Chopsuey | ■■■■ |
In the food context, "Chopsuey" refers to a Chinese-American stir-fry dish that features a mix of meat . . . Read More | |
| Meat | ■■■■ |
Meat refers to the fleshy part of an animal that is used for food or the edible part of something, such . . . Read More | |
| Broiler | ■■■■ |
Broiler is characterized as mature, young chicken of either sex produced for meat. The terms broilers, . . . Read More | |
| Gra chai | ■■■■ |
Gra chai is a Thai term which means chinese keys Gra-chai as the Thai people know it, has a misleading . . . Read More | |
| Spatchcocking | ■■■ |
Spatchcocking refers to a cooking technique wherein a poultry shear or a sharp knife is used to split . . . Read More | |
| A la king | ■■■ |
A la king: a la king refers to food that is generally served in a white sauce with mushrooms, green peppers, . . . Read More | |
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