MOUSSE & MOUSSELINE
MOUSSE
The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined...
Preparation of mousse
Preparation of mousse
Mousses have 3 basic components –1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and...
Preparation of mousseline
Mousseline
Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...
Difference Between Mousse and Mousseline
Difference Between Mousse and Mousseline
Mousse:
A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can...
Condiments & Spices ( Introduction, Role of Spices, Uses)
Condiments & Spices
Introduction to Indian food
Think of India and one of the first things that come to mind is its diversity. A large country,...
Indian condiments and Spices
Indian Condiment & Spices Hindi & English Name With Their Uses In Kitchen
1. Ajowan ...
Dry and Wet Masalas
Dry Masala
Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be...
Different Masala used in Indian Cookery
Indian Masalas
The Dry Masalas (powdered Spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over...
