Glossary A
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Aging is a culinary term that is applied to meat being held at a temperature of 34-36 °F, the purpose of which is to make the meat more tender than usual.
English: Sour rice cake / Deutsch: Saurer Reiskuchen / Español: Pastel de arroz agrio / Português: Bolo de arroz azedo / Français: Gâteau de riz acide / Italiano: Torta di riso acida /
Agkud refers to the traditional rice or sugar cane wine of highlanders from Luzon and Mindanao islands of the Philippines.
Agneau Blanc (literally means white lamb) is the French term for "Young lamb" or "Spring lamb". Agneau Blanc which is also sometimes called Laiton is slaughtered at an age of about 70 to 150 days when it weighs 20 to 25 kilograms (44 to 55 pounds). Its diet is based on both milk and grass, yielding meat that is dark pink and firm when raw. The fat is white. The meat becomes very tender when cooked. About three-fourths of the lamb sold in France is of this type.
Agneau Blanc is also known as Agneau de Boucherie
Agneau Broutart is the French culinary term for "grazed lamb" which is over nine (9) months old.
Agneau Broutart which is also called Agneau Gris (Gray lamb), is slaughtered when it is between 180 and 270 days old and weighs 30 to 40 kilograms (66 to 88 pounds). This lamb is mostly grass-fed with some additional cereal grains. The fat is no longer white and thus the name. Its meat is firmer and more fully flavored, which some people prefer.