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