Tuesday, June 7, 2011

1. AMANDINE:- is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often erroneously spelled as 'almondine' in American cookbooks, reflecting a frequently-encountered, though technically incorrect 'Americanisation' of French culinary terms.
Green beans, potatoes, fish and asparagus are frequently served amandine

When BROWNING,  ground beef, the meat is stirred during cooking to break it up and to promote even browning. Onions and seasonings are sometimes added during the browning process. When the pink color has disappeared and the meat has reached the desired degree of brownness, the pan is removed from the heat and the excess fat is drained off

It is typically done using a skillet or frying pan, which generally should be preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel. The function of this is to remove water which creates steam instead of evenly browning the meat.
excerpts from Wikipedia                   
 Images from cooking varieties photo file


  1. Nice piece of info on cooking methods and techniques! Liked the post. Thanks for dropping a comment on my blog and for following me. Your blog is wonderful in all aspects!

  2. Yup...using the same techniques for my stew and also for the steak and cheese..except you explained it nicely..cool..

  3. @ hi pourabi naha, nice to know you through mehjabee and am glad you like my post
    @ alfandi, glad you like this post too
    i like amandine and the browning technique makes me think of food..