Aspic Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly and that the jelly could seal cooked meat from the air and therefore keep it from spoiling
Foods
Think you're a seasoned trivia fan? Things are starting to heat up around here, and these questions are full of sugar, spice, and everything nice. It's time to get cooking – just don't get burned!
Unravel the anagram to reveal the answer with a Christmas connection…..UK TYRE (1 word)
What recipe, first published 50 years ago, has been requested most frequently through the years by the readers of “Better Homes and Garden”?
Because they spoil at high temperatures, what were once assumed to be safe for eating only in the months with the letter ‘r’ in their English/French names?
In cooking what is a ‘bain-marie’?
What is the worlds’s largest herb?
The Korean soup ‘Poshintang’ is a popular item on summertime menus. What is it made from?
Oryza sativa is what staple food item?
What milk product did the U.S. Agriculture Department propose as a substitute for meat in school lunches, in 1996?
If you were served Crudites as a starter what would you be eating.
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