Pincer - A French culinary term describing the browning of vegetables and bones to be used in the production of stocks.
-Wiggle the small pincer and carefully pull it away from the claw to reveal the meat. Remove the meat from the remaining claw in one piece.
Pincer A French term describing the browning of vegetables or bones in an oven.
Piquant Having a flavour, taste or smell that is spicy or savoury, often with a slightly tart or bitter edge to it.
Some are merely large pincers or nippers, but the greatest number fall into three classes: the first, as in the common fire-tongs, used for picking up pieces of coal and placing them on a fire, ...
Shells and movable pincers should be cracked before serving the claws as an appetizer. Leave the meat attached to the pincer.
Crab claws are sold in three sizes.
The front pincers of shrimp are typically the largest, while prawns have bigger second pincers. Prawns also have longer legs than shrimp.
Of the 30 or so types of clawed lobsters worldwide, the American lobster most closely resembles its European cousin. Both species have an enlarged pair of pincers, while the pincers of the Norway
lobster are longer and thinner.
 See also: Cooking, Butter, Cream, Grill, Juice
  
|
RSS
