Label
All
0
Clear all filters
Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About
Water with an acidic ingredient, such as lemon juice or vinegar, that is used to prevent browning or other discoloration in cut fruits and vegetables.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title