Chemistry. a series of vessels, from each of which a fluid successively overflows to the next, thus presenting a large absorbing surface, as to a gas. 8. Electricity. an arrangement of component devices, as electrolytic cells, each of which feeds into the next in succession. 9. Biochemistry. a series of reactions catalyzed by enzymes that are activated sequentially by successive products of the reactions, resulting in an amplification of the initial response.
, Graduate of Johnson & Wales Culinary program and Line cook. They are salty with a hint of sweetness. They are widely used in both Greek and Italian cuisine. Both of these cuisines heavily feature lemons and olive oil. Capers are usually used as the salt component in a salad, pasta dish, entrÃ©e, etc. Views.
Yeah, capers is the first place my mind went too. I have done that before, and the results really depend on the particular dish. Interestingly, I can do capers (won't say they're my fave thing in the world) but can't stand olives. I know a lot of people who are like the opposite as well--love olives and can't do capers. I used capers in a panzanella today (Italian bread salad) instead of Kalamata olives. I think the proportions are what get to me; it called for 1/2 c. of olives and I was fairly certain that that would have been overkill with capers.