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alazing.com -- click the link above to visit our partner!
A La Zing has teamed with FiveLeaf to bring several of the world's finest
chefs together so you can bring culinary experiences from around the world into
the comfort of your own home!
Signature meals, created by culinary legends have been prepared for you...
you simply heat and serve!
Chefs' Menu gives you the ultimate in superior taste, quality and
convenience.
A La Zing is the easy, stress-free answer to "What's for Dinner?" Our company
was created with you, and your hectic schedule in mind. There is no easier way
to serve delicious, nutritious meals in minutes and in the comfort of your own
home.
At A La Zing you'll find a wide variety of dinners ranging from hearty
home-cooked fare to elegant, gourmet dining. No matter what the occasion you're
planning, A La Zing has the perfect, complete meal. And to simplify life, you'll
find that all of our selections are easy to fix, delivered right to your front
door, and come with a variety of serving and entertaining suggestions.
Rest assured that we use only the finest ingredients and recipes in all of
our creations. We feature beef selections from world-famous Omaha Steaks and
desserts from David Glass... so you are sure to be impressed with the quality of
each and every meal.
Best of all, we accept Visa, MasterCard, American Express, Discover Card and
Diners Club and your order is backed by our 100% Satisfaction Guarantee.
So welcome to A La Zing... We provide the meals, you provide the memories.
A La Terminology
Au Jus - The natural
juice that accumulates when meat is roasted.
Fillet - A boneless
piece of fish, chicken or meat.
Garnish - A
decorative, edible addition to cooked food. Garnishes can be placed on, around
or under food. Garnishes should complement the ingredients in the recipe.
Pare/peel - To
remove the outer skin of a fruit or vegetable using a paring knife or vegetable
peeler.
Pipe - To force a
soft mixture such as mashed potatoes, whipped cream frosting through a
decorator's icing bag, pastry bag, or plastic bag with tip snipped off. This
action results in a fancy presentation of food or as a garnish.
Roast - To cook food
uncovered in an oven. Tender cuts of meat are roasted, creating a well-browned
exterior and a moist interior.
Sauté - To cook or
lightly brown foods quickly over direct heat in butter, margarine or oil until
tender.
Sear - To brown
meat, poultry or fish quickly over high heat in a skillet, under a broiler, on a
hot grill or in a hot oven. Searing provides a great deal of flavor and many
feel it seals in natural juices.
Sear Roasting - A
method of preparing meat, fish and poultry by first searing quickly in a skillet
and then transferring to a very hot (450°F. to 500°F.) oven for a brief time.
Zest - The
outermost, colored skin of citrus fruits such as lemons and oranges. The outer
skin is most easily removed with a tool called a zester however a vegetable
peeler or paring knife may be used. Care needs to be taken to not include the
bitter white portion of the peel called pith.
Money is only a tool. It will take you wherever you wish, but it
will not replace you as the driver.
Ayn Rand
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