Sharp or spicy sauce made with fruit or vegetables which adds a piquant favour to other foods. Slowly cooking meat tissues and trimmings to obtain fat. Clearing frying fat by heating it. Substance extracted from the stomach lining of calves. Used to coagulate milk for making cheese curd.
Ricotta is the byproduct of whey that formulates during cheese processing.
Sweet in flavor and grainy in texture. Often utilized in Italian sweets and in stuffed in pasta. Frequently used for macaroon base. Bottles are placed in racks and then turned by hand or machine over weeks or months until they are upside down and the sediment has settled on top of the corks. Whereby the sediment is readily removed.