|
adobo
sauce –A
Mexican seasoning paste or sauce made from ground chili peppers,
vinegar and herbs. ^
adzuki–Reddish-brown
beans frequently used in Japanese desserts to add sweetness. Also
known as aduki. ^
al
dente–From
the Italian phrase to the tooth, meaning chewy. Usually applied
to the cooking of pasta, but can also apply to vegetables that are
not fully cooked. ^
anisette–Made
with anise seed, this sweet liquor has a strong licorice taste and
a thick, clear consistency.
^
arugula–A
salad green with a very strong, peppery tang, nice mixed with other
lettuces; also called rocket.
^
bain-marie–Also
called a water bath, it cooks delicate dishes such as custards,
sauces and savory mousses without breaking or curdling them. A pan,
bowl, souffle dish, etc. of food is placed in a large, shallow pan
of warm water, which surrounds the food with gentle heat. The food
may be cooked either in an oven or on top of a range.
baklava–A
cross between cake and a cookie, this Grecian dessert consists of
phyllo dough layered with chopped nuts, spices, and honey syrup.
^
beignets–A
French word for fritter, beignet refers to a doughnut or fried pastry
famous to New Orleans cuisine. It can be served either sweet with
a sprinkle of powdered sugar or savory, stuffed with seafood or
vegetables.
^
bind–To
add an ingredient, such as an egg, which holds the other ingredients
together.
^
blanch–Blanching
a vegetable means plunging it into boiling water for a few seconds
to bring out its color and loosen the flesh of firm skins such as
those of tomatoes and peaches. The cooking process is stopped by
plunging vegetables into a bowl of cold water. This also heightens
the color of the food.
^
blintz–Similar
to a crepe or pancake, a blintz is a small circle of thin batter
fried on the stovetop and either rolled over and filled with cheese
or used as a disk to hold meat, cheese, caviar, or other creative
hors d'oeuvre fillings.
^
bind–To
add an ingredient, such as an egg, which holds the other ingredients
together.
^
braise–A
cooking method by which food (usually meat or vegetables) is first
browned in fat, then cooked, tightly covered, in a small amount
of liquid at low heat for a lengthy time. The long, slow cooking
develops flavor and tenderizes foods by gently breaking down their
fibers.
^
bouquet
garni–a
bundle of herbs— usually bay, thyme, parsley and chervil —
tied together with string and dropped into a pot to flavor soups,
or meat, fish or poultry stocks. The bouquet is removed and discarded
after cooking is done. The grain is also made by using just the
leaves of the herbs, enveloped in a piece of cheesecloth.
^
brioche–The
classic brioche shape has a fluted base and a lofty knot at the
top. It comes in the form of small buns or a large round loaf, and
often encloses foods such as sausage or cheese.
^
broccolini–Broccolini
is a hybrid of broccoli and a Chinese vegetable. Broccolini has
smaller florets and its stems are more tender than traditional broccoli.
The vegetable is new since the late 1990s and costs more, but there
is far less waste.
^
canola–A
Canadian oil that is lower in saturated fat than most other cooking
oils and contains Omega-3 fatty acids, reputed to lower cholesterol
and serve as an antioxidant.
^
caramelize–To
heat sugar (preferably with water) until it liquefies and becomes
a clear syrup ranging in color from golden to dark brown.
^
carbonara,
alla–Alla
carbonara is the Italian term describing a pasta dish of spaghetti
(or other noodles) with a sauce composed of cream, eggs, Parmesan
cheese and bits of bacon.
^
cardamom–This
native Indian spice is a member of the ginger family and has a warm,
spicy- sweet flavor that is great in everything from bread to desserts
and is also found in tea from India called chai.
^
carpaccio–Italian
in origin, carpaccio is an appetizer of thin shavings of raw beef
fillet which may be drizzled with olive oil and lemon juice or served
with a mayonnaise or mustard sauce. Carpaccio also refers to any
dish that is made with something thin and raw.
^
cavatappi–One
of many shapes of pasta, this curly macaroni is great in casseroles
where the sauce or meat can get caught in its curves.
^
celery
root–Also
known as celeriac, this is the root of a celery cultivated specifically
for its root. Celery root gives a dish a refreshing celery/parsley
taste. It is splendid grated into salads or cooked in soups, stews
and purees. It can also be boiled, braised, sauteed and baked.
^
chanterelles–Spot
a chanterelle on the forest floor and you might mistake it for a
piece of light topaz or a glistening little trumpet. Chanterelles
are firm and dense, and require a bit more cooking time in soups,
stews, and sauces.
^
charger
–Larger
than a dinner plate, this base plate plays host to the stacked place-setting
of dinner, salad, and soup plates. The charger can also be set without
the china and just silverware, napkins and stemware. The table can
be set in advance and the dishes brought to the table as the food
is ready for serving.
^
chipotle
–
A
medium-sized chili pepper that has been dried and smoked, and used
in a variety of Southwestern and Tex-Mex dishes.
^
ciabatta
–
In
Italian, ciabatta means slipper. Ciabatta was created by a baker
who formed dough in the shape of a slipper which he oven-baked to
a crust. Ciabatta may be found in artisan bakeries and specialty
food stores. The bread's chewy character makes it an ideal dipper
for a flavored olive oil.
^
clarified
butter (or drawn butter)–Butter
that has been removed of milky solids. Used for cooking at higher
temperatures and often for dipping, such as for seafood.
^
clementines–These
sweet fruits are a hybrid of the tangerine and Seville orange, but
have a seedless, juicy flesh. Clementines are much smaller than
an orange and rounder than a tangerine. This fruit is only available
during the winter months.
^
cloche–Dome-shaped,
a glass cloche is ideal for covering cheese and other finger foods
for the pre-dinner hour. Also known as a bell jar, it can be used
for keeping plants from drafts and creating a hot-house environment.
(Click
here for more information in out Cook's Tip's section.)
^
clotted
cream –Also
known as Devonshire cream, this cream is made from unpasteurized
milk that is gently heated until a semisolid layer of cream forms
on the surface. Only recently has this traditional cream for scones
been imported from England to the United States.
^
coarse
salt –A
Kosher salt whose coarse grains are additive free.
^
coriander–Available
in both leaf and seed forms, each with its own distinctive flavor.
Seeds are used mainly for cooking and baking. Leaves are also known
as cilantro, and are used in many ethnic specialties.
^
couscous–An
African grain of hard-wheat semolina. Couscous is prepared by simply
constituting the hard grain with boiled water until the grain absorbs
all of the water, and becomes similar to a tiny pasta or pastina.
^
courgette–Popular
in Mediterranean cookery, the word comes from the French and refers
to a variety of squash, usually eaten when young and immature. But
the term is often used loosely, meaning any kind of a summer squash
can be used .
^
cream–To
mix a softened ingredient, like butter, alone or with other ingredients,
such as sugar, until well blended and completely soft.
^
creme
fraiche–A
thick cream (like the thickness of sour cream) with a tangy, nutty
flavor and velvety rich texture. It is the ideal addition for sauces
or soups because it can be boiled without curdling, and it is delicious
spooned over fresh fruit or other desserts such as warm cobblers
or puddings. A pricey American facsimile of France's authentic creme
fraiche is sold in some gourmet markets. However, it can be made
at home. Combine 1 cup whipping cream and 2 tablespoons buttermilk
in a glass container. Cover and let stand at room temperature from
8 to 24 hours or until very thick. Stir well before covering and
refrigerate up to 10 days.
^
creme
patissiere–Eggs
and flour are carefully cooked to create a thick custard filling
for cakes and pies. Literally translated, it means pastry cream
and fills such traditional favorites as eclairs and cream puffs.
^
crimini–Medium-brown
in color, these mushrooms have a rich flavor and can be substituted
in recipes that call for white button mushrooms. They make for an
attractive garnish on a platter.
^
crostini–In
Italian, crostini means little toasts. Small pieces of toasted crusty
bread usually form the base for a canapé of savory spreads
or chutney.
^
crystallized ginger –Ginger
is soaked in a thick sugar syrup, heated to a candy-making consistency
and then dried, leaving sugar crystals on the ginger. Crystallized
ginger is frequently used in baking.
^
cuppa –British
and Australian slang meaning a cup of tea.
^
cuttlefish –Common
in Mediterranean countries, cuttlefish is a close relative of squid
used to color pasta.
^
daikon–From
the Japanese words for large root, this vegetable is a large oriental
radish with a sweet, fresh flavor. Daikon radishes are used raw
in salads, shredded as a garnish or cooked in a variety of ways,
such as in a stir-fry.
^
deglaze–Once
food has been sautéed in a pan, the browned bits of food
are joined with a liquid— such as a wine or juice — to
make a sauce.
^
double-broiler–A
two-pan configuration used to gently cook heat-sensitive foods,
such as chocolate, eggs for custard, and sauces. One smaller pan
rests over another larger one that is filled with hot water to cook
the contents of the upper pan.
^
dredge–To
lightly coat food with dry ingredients like flour, cornmeal or breadcrumbs.
This is a usual preparation for frying to help brown the food.
^
earthenware
–A
more rustic form of dinnerware, these plates are usually made of
clay and kiln-fired. Because of its inherent ability to release
heat slowly, earthenware can be heated in the oven.
^
edible
flowers –Many
flowers may be eaten and popular are in cooking for adding flavor
and color to a recipe. Consult a cooking source for flowers that
are edible. Only use flowers that you know are chemical-free.
^
egg
wash –A
yolk or white of an egg that is lightly beaten with a little water,
then brushed onto the surface of an item to be baked. It imparts
a glaze or golden glow to breads and other baked items.
^
Emmenthaler
–This
nutty, sweet cow's milk cheese was named for Switzerland's Emmental
valley. Giant wheels of the cheese are shipped to the United States
and sold in wedges.
^
en
croute–A
French term meaning to bake in a crust. Also referred to foods that
encrust through baking, such as cheese or potatoes.
^
enoki–Milky
white, enoki mushrooms have very thin stems with tiny caps. Cooks
use enoki mostly to add crunch to salads and sandwiches. They make
great garnishes for the center of an elegant bowl of soup.
^
ensalada
mista–A
mix of salad greens from dandelion leaves to baby spinach and oak
and radicchio leaves. Found in gourmet markets, it is usually a
help-yourself bin full of the lettuces.
^
escarole–A
member of the chicory family, this hearty green serves up well in
soups when added to the pot towards the end of the cooking time.
Escarole is a great source of many vitamins and minerals and calcium.
^
evaporated
milk–Canned,
unsweetened milk that is fresh, homogenized milk from which 60 percent
of the water has been removed, serves to enrich custards or add
a creamy texture to many dishes. When mixed with an equal amount
of water, it can be substituted for fresh milk in recipes. When
slightly frozen, evaporated milk can be whipped and used as an inexpensive
substitute for whipped cream.
^
fajita–This
Mexican-American dish is made with marinated, seared meat and other
Southwestern ingredients which are wrapped in a soft flour tortilla.
^
fennel–An
aromatic plant with pale green, celery-like stems and bright green,
feathery foliage. Florence fennel — also called
finocchio
— is cultivated throughout the Mediterranean and in America.
It has a broad, bulbous base that is treated like a vegetable. Both
the base and stems can be eaten raw in salads or cooked in a variety
of methods such as braising, sauteing, or in soups. The fragrant,
graceful greenery can be used as a garnish or snipped-like dill
and used as a flavor enhancer. Fennel is rich in vitamin A and contains
a fair amount of calcium, phosphorous and potassium.
^
flan–Literally
it means a créme caramel, flan refers to a sweet dish of custard
baked over a layer of caramelized sugar and inverted when served.
^
flat-leaf
parsley –Also
known as Italian parsley, this herb adds a fresh clean taste to
sauces, soups, and stews. Its taste is similar to that of cilantro,
but it is not good for garnish as it wilts quickly. Substitute with
its cousin, curly-leaf parsley.
flatbread–A
type of pizza crust similar to focaccia but just as it implies,
flat and thin.
^
flaxseed–An
edible seed containing omega-3 fatty acids. Flaxseed contains unsaturated
fat said to reduce inflammatory changes in the body and possibly
protect against cancer. Flaxseed is not a flavor enhancer but it
does add crunch to cereals, salads and marinades, breads and baked
crusts .
^
focaccia–An
Italian bread used for making pizza.
^
foie
gris –The
enlarged liver of a duck or goose, served as a delicacy at fine
restaurants in Europe and the United States.
^
fold–A
technique used to inflict minimum trauma to an airy substance incorporated
into a heavier mixture. The lighter ingredient is gently added with
a repeated turning-over motion with a rubber spatula.
^
fontina–Mild
and nutty in flavor, this is a good melting cheese that does well
in sandwiches and fondue.
^
garam
malasa –The
word garam means hot or warm in Indian. Garam masala is a blend
of dry-roasted, ground spices. There are many variations of garam
masala, some containing up to 12 spices. It can include black pepper,
nutmeg, cloves, coriander, cardamom, dried chiles, cumin, fennel,
mace, cinnamon, and other spices.
^
garde-manger–The
person in charge of salads, appetizers and some dessert items, and
all decorative work, is still referred to by this classic French
name that translates as the keeper of the food.
^
Gelato–An
Italian ice cream that is centuries-old. It has a smoother consistency
than American ice cream and not as hard.
^
giblets–The
edible inner parts of poultry including the gizzard, heart, liver,
kidneys, and neck.
^
glace–French
for glaze, glace usually refers to a cake with a shiny sweet surface
or a fruit that has been dipped in a syrup that hardens.
^
gluten–When
a dough or batter has gas, which helps dough or other baked goods
rise.
^
goat
cheese–Most
often a soft cheese with a tangy flavor that is made from goat's
milk. There are many fine goat cheese farms today in the United
States. Goat cheese makes a great filler for cooked foods and when
warmed, makes a tasty addition to salads.
^
Gorgonzola–The
blue-green veins in this cheese suggest its flavor, similar to Bleu
cheese. Gorgonzola is often used with pasta and as a melting cheese,
but it is delicious paired with fruits such as apples and pears.
^
granite–Usually
a fruit juice that has been cooked down to a syrup and then frozen.
Loosely, the term is used to mean an intermezzo, a palate cleanser.
^
grapeseed
oil–Extracted
from grape seeds, most of this oil comes from Italy, France or Switzerland,
with a few sources now in America. The oil's high smoke point makes
it great for cooking and for use in salads.
^
gratin–A
finished dish topped with grated cheese or breadcrumbs, drizzled
with oil or butter, baked in a shallow gratin dish, and browned
under a broiler.
^
Gruyere–Similar
in flavor to nutty Emmenthaler cheese, Gruyere is made in France
as well as Switzerland and is great for melting.
^
haricot
vert–French
term for green bean.
^
habanero–One
of the hottest of the chili peppers, the habanero ranges from bright
green to orange when ripe.
^
herbes
de Provence–An
assortment of dried herbs for meat, commonly used in Provence with
southern-France's basil, rosemary, marjoram, fennel seed, lavender,
sage, and thyme.
^
intermezzo–
Can be any refreshing food served as a palate cleanser between the
appetizer and the entrees, such as sorbet, sherbet, or flavored
ice .
^
Jarlsberg
–
Hole-filled Swiss cheese is close to Jarlsberg. But Jarlsberg is
buttery and richer than Swiss.
^
jellyroll
pan –
Just like a baking pan, only with 1-inch sides, this pan is used
for making sheet cakes or sponge cakes, often forming the outer
shell for a roulade. A pan coated with DuPont SilverStone® non-stick
best assures that the resulting flat cake will release easily from
the surface.
^
jicama
–
Sweet and nutty, this potato-like root vegetable is delicious raw
or cooked. Jicama has a water-chestnut texture and a brown papery
skin that is best peeled before using.
^
julienne–To
cut fresh vegetables or other foods very thinly.
^
kalamata–Black
olives with a purple tint are slit so that the vinegar they are
packed in can penetrate the flesh. They are the olive of choice
in Greece and offer a strong contrast to a salad built with lettuce
and Feta cheese .
^
kamut–Usually
only found in health food stores, the wheat called kamut (coming
from the Egyptian word for wheat) is now more widely available.
The grain is larger than most sizes of wheat, and is now being incorporated
into many mass-market cereals because of its high-protein value
.
^
kebabs–Also
spelled kabobs, these are grilled skewers of meat, chicken, fish
or vegetables .
^
Locatelli
–An
Italian grating cheese with a sweet flavor that some Italians insist
is better tasting than the famous Parmigiano-Reggiano.
^
macerate–To
soak foods (usually fruit) in liquid so that the liquid's flavor
infuses into the food. Brandy, rum or a liqueur is often the liquid.
^
macrobiotic–The
absence of animal proteins in a diet consisting of fish, fruits,
cereal, and vegetables.
^
mafalda–A
newer pasta shape that is a very thin, short ribbon version of lasagna.
It is perfect for casseroles.
^
mandoline–Made
of wood, metal, or plastic, a mandoline is a hand-operated kitchen
tool that, although spelled differently than the musical instrument,
operates very much like the musical mandolin. A culinary mandoline
allows very fast, uniform slicing of fruits and vegetables from
apples to potatoes. A cook's hand is protected as it moves a carriage
containing the food, along an angled platform that houses a slicing
blade, very much as a bow across a mandolin.
^
marjoram–Also
known as sweet marjoram, this intensely flavored herb is in the
mint family and often used in Mediterranean dishes. Marjoram is
also great in meatloaf.
^
mesclun–A
potpourri of young greens for salad which include arugula, chicory,
escarole and mustard greens .
^
meze–In
Greece, people enjoy meze as a pre-dinner assortment of little foods,
or, sometimes take the place of a meal.
^
milled
black pepper–Cracked,
turned or milled, pepper berries are ground through a table-top
mill for a fresher flavor than black pepper that has already been
ground.
^
mise en place–A
recipe's ingredients measured out and prepared for cooking.
^
miso–A
thick paste made of soybeans, rice, and yeast, used as a thickener
in Japanese dishes.
^
moussaka–A
dish that began in Greece and has spread throughout the Near East,
moussaka is made of eggplant and usually lamb layered and baked
in a potato crust. Many versions exist and there is no one way to
prepare this entree.
^
muesli–A
cereal made of raw grains such as oats and barley, plus dried fruits,
wheat germ, and dried milk solids.
^
mung
beans–Dried,
yellow beans that are often used in salads or ground into flour
and made into Oriental noodles.
^
mustard
seeds–These
are the white seeds which are the main ingredient in American mustard.
The mustard seed dates to biblical times when it was considered
the least of seeds but, when full grown, the greatest.
^
napoleons–Foods
that are stacked with layers of sweets or savories.
^
nasturtiums–One
of the most popular edible flowers. The have a peppery flavor, perfect
for salads or stuffed with cream cheese.
^
nonpareil–A
candy consisting of chocolate disks covered in white candy dots.
May also be called capers in recipes.
^
Okra–When
this tapered, oblong green vegetable is sliced, its inner spokes
are exposed. Okra, which emits a thickening substance when it cooks
is often used in gumbos and other dishes of the deep South to thicken
and give it a tangy flavor.
^
Old
Bay –A
combination of many hot spices used to enhance seafood, particularly
crabs and other foods of the Chesapeake Bay region where it originated.
^
Omega
3 oils–A
particular class of fatty acids found in the tissues of sea life.
These polyunsaturated oils are beneficial to coronary health as
well as brain growth and development. In order of importance, popular
fish that are good sources of this oil include sardines, herring,
mackerel, bluefish, tuna, salmon, pilchard, butterfish and pompano.
High cooking temperatures can destroy almost half the Omega 3 in
fish, but microwave cooking does not.
^
orzo–Shaped
just like a football, orzo is a rice-sized pasta, which can be substituted
for rice or used in pasta salad.
^
panini–Means
sandwich in Italian and is popular today more as a sandwich that
is grilled and pressed, usually with cheese and other meats or vegetables
.
^
parboil–To
partially cook in boiling water or broth. Often vegetables are parboiled
and finished off with a quick saute.
^
parchment
paper –A
grease-resistant paper with multiple culinary uses such as lining
pans, cooking food "en papillote" (in paper), or using as a piping
bag.
^
pastry
blender –Although
this kitchen tool sounds like it should be something electric, a
pastry blender has stiff steel U-shaped wires attached to both ends
of a wooden or plastic handle.
^
peel–The
rind or skin of a fruit or vegetable, such as a tomato or potato
peel. Also, a flat, hardwood board with handle used to slide pizzas
and yeast breads into the oven.
^
pesto–An
uncooked sauce that is usually made with basil, pine nuts, olive
oil, and Parmesan cheese. But these days, other herbs are also being
made into pesto. Pesto can be served over pasta or incorporated
into a cooked sauce. Served alone, it can be paired with cheese
and crackers for an appetizer.
^
phyllo–In
Greek, phyllo literally means leaf, an appropriate way to describe
the tissue-thin dough. It is used in both sweet and savory dishes.
You may also see it spelled as filo on supermarket packages.
^
pink
peppercorns–Pink
peppercorns are not true peppercorns but actually the dried berries
from the Baies rose plant. They're cultivated in Madagascar and
imported via France, hence their expense. These berries are pungent
and slightly sweet. They are used as colorful, flavorful additions
to a variety of sauces and meat and fish dishes.
^
piping
bag –Usually
a plastic-coated bag with a decorative tip on the end used for fancy
food presentation, such as decorating cakes, piping mashed potatoes,
etc.
^
pistou–Pistou
is more or less the French version of the Italian pesto. It is a
condiment from Provence made of basil crushed (usually with a mortar
and pestle), olive oil, and garlic. The French often add tomatoes
and sometimes Parmesan cheese .
^
poaching
liquid –Usually
water or broth, this liquid is heated very high, then food, such
as chicken, is submerged into it for cooking.
^
polenta–Hailing
from Northern Italy, this very traditional, cornmeal-like grain
is becoming popular in modern cuisine. It may be served either hot
and soft (like grits) for breakfast or for a dinner sidedish with
added flavor from cheese or herbs. When cooled, polenta may be cut
into squares and fried to form the basis of many towering presentations
on the plate.
^
porcini–Known
as the caviar of mushrooms, this Italian variety has stupendous
flavor and is worth its lofty price tag. Just one or two of these
mushrooms will elevate the gourmet value of a recipe. Porcini are
usually sold dried and need to be soaked before using.
^
potatoes,
Yukon Gold–These
plump, yellow potatoes cook up creamier than other potatoes. They
are terrific in soups that must be pureed, and when used to make
mashed potatoes.
^
proofed–When
yeast bubbles, proves that it is alive and therefore can be used
in a bread recipe to make the dough rise.
^
prosciutto
–In
Italian, prosciutto means ham that is salt-cured and air-dried.
This ham is usually available at the deli counter, where it is sold
in very thin slices. Prosciutto is a nice substitute for bacon in
many recipes and adds an intense salty flavor to dishes.
^
Provolone–Aged
provolone cheese comes in sharp or mild balls that taste smoky and
intensify in flavor as the cheese ripens. It is used most often
as a snacking cheese.
^
puffy
pastry –Hundreds
of layers of dough and butter comprise this chilled pastry. When
baked, moisture in the butter creates steam, allowing the dough
to separate and puff into flaky layers.
^
pumpernickel–The
addition of molasses helps this coarse bread attain color and flavor.
A large amount of rye flour gives this bread its desirable, slightly
sour taste.
^
purses–In
culinary terms, to make a purse means using a dough to cover a filling.
Bring the sides of the dough around the filling and gather in the
center to form a bundle or a purse that is usually tied with a roasted
red pepper or chives.
^
quenelle–A
quenelle is a meat-filled dumpling. In culinary terms, anything
shaped like a quenelle is similar to a football shape.
^
quick
bread –Simply
a sweeter loaf made without yeast so it takes two-thirds or so less
time to prepare and bake.
^
radicchio–Red-leaf
Italian chicory used as a salad green or as a garnish for its rich
cranberry and white color.
^
rainier
cherries –Usually
in season with red bing cherries, rainier cherries are a blushing
blond color with crispy flesh. Since they are rare, they tend to
be much more expensive than the bing cherry.
^
ratatouille–A
quick stew of vegetables with a tomato base. Originating in Provence,
this French dish has also taken on the ingredients of other Mediterranean
countries.
^
reconstitute
–In
culinary terms, this applies to taking a dehydrated food, such as
a tomato or mushroom, and bringing it back to its original consistency
by drenching it in water.
^
reduce–To
boil a liquid (usually stock, wine or sauce mixture) rapidly until
the volume is reduced by evaporation, thickening the consistency
and intensifying the flavor.
^
render–To
cook fatty meats, such as bacon or spareribs, until the fat melts.
^
ricer–Also
known as a potato ricer, this kitchen utensil resembles a large
garlic press. Cooked foods are pushed through numerous tiny holes
in the bottom of the container. The resulting food somewhat resembles
rice.
^
roulade–Usually
meat, sweet cake, or thin bread rolled around a filling.
^
roux–A
mixture of flour and fat that, after being slowly cooked over low
heat, is used to thicken soups and sauces.
^
royal
icing–An
icing made of confectioners' sugar, egg whites and a few drops of
lemon juice. Often enlivened with food coloring, royal icing hardens
when dry, making it good for durable decorations (such as leaves
and flowers) and decorative lettering.
^
rusk–A
(thick or thin) slice of yeast bread that is baked until dry, crisp
and golden brown. Some breads used for this purpose are slightly
sweetened. Known in Germany as zwieback and in France as biscotte,
rusks are found in most grocery stores.
^
sabayon–A
classic thick French sauce, usually for desserts. The sauce has
a custard base made with eggs, sugar and wine, and cooked over low
heat.
^
sapsago–A
type of sharp and pungent Swiss hard cheese, green in color and
powdered with clover leaves.
^
saffron–Although
this is the world's most expensive spice, you usually only need
one or two of the tiny threads from the stigma of a purple crocus
flower in order to add aroma and color to a recipe. In most recipes,
you can substitute the flavor of saffron with turmeric .
^
scallions–Also
known as green onions or spring onions, scallions have white bulb-like
bottoms and green tops. Scallions are lighter in taste than most
other onions.
^
sear–To
brown the surface of meat very quickly in a hot oven, under a broiler,
or in a pan over high heat on top of the stove to seal in juices.
^
sea
salt –This
salt is obtained through the evaporation of filtered sea water and
is said to have healing properties. Sea salt is sold in granular
form and also comes as tiny rock crystals that can be ground fresh
through a salt mill.
^
seed
sprouts –These
edible seeds sprout in a warm environment and are sold in grocery
stores for use in salads or sandwiches. Lentils, peas, soybeans,
alfalfa, clover, and broccoli are among the sprouts available.
^
shank–The
front leg of veal, beef, lamb, or pork. This cut is tough and sinewy,
but when cooked long and slow, the result is a tenderized meat.
The shank is often used in stews such as the Italian osso bucco.
^
sherried–Meaning
sherry is used as a major flavor enhancer in a recipe.
^
shiitake–Picturesque,
these earthy-tasting mushrooms are most complementary to Asian dishes.
^
sieve
–A
strainer with tiny perforated holes.
^
silken
tofu –This
common variety of soybean curd has a higher moisture content than
other forms of tofu and is great for desserts or sauces.
^
softball
stage–A
test for sugar syrup: the point at which a drop of boiling syrup
immersed in cold water forms a soft ball that flattens of its own
accord when removed.
^
springform
pan–A
springform pan is most often associated with cheesecakes. It is
a two-part pan consisting of a detachable bottom and side. The pan's
versatility, allows you to decorate and slice the cake with ease.
Using a springform pan coated with DuPont SilverStone® non-stick
assures an even easier release from the sides of the pan .
^
stock–A
clear liquid made by cooking beef, poultry, fish (bones and meat),
or vegetables, along with seasonings in water. Many soups begin
with a base of stock.
^
superfine
sugar–Also
known as castor sugar, superfine sugar has even finer grains than
the usual table sugar. Therefore, it dissolves more quickly and
easily, making it perfect for beverages and for use in the preparation
of many desserts such as meringues. It can be substituted cup for
cup for regular granulated sugar. Superfine sugar should not to
be confused with confectioner's sugar that is crushed into a fine
powder.
^
sweat–To
sauté vegetables over a gentle heat, so that they release
their juices, locking in moisture.
^
table
d'hote–This
French term refers to a complete meal of several courses for the
price of the entree.
^
taleggio–Although
this cheese has been made in Italy for a very long time, it is only
now becoming popular in the United States for its versatility as
a melting cheese or a semisoft cheese to enjoy with dessert .
^
tapioca–A
pudding made of starch extracted from the root of the cassava plant.
Tapioca may be eaten alone or used as a thickening agent.
^
tandoori–Cooking
in a tandoor oven is an old method from India that is increasingly
popular today. Meat, fish, poultry, and bread are baked in a brick-and-clay
oven over a smoky fire. Some Indian bread is baked directly on the
clay walls of the oven .
^
tenderloins–When
referring to chicken, the tenderloin (or tender) is a piece of flesh
on the inside of the breast next to the bone.
^
tiramisu–An
Italian dessert, made with layers of liqueur-soaked sponge cake,
Mascarpone cheese, chocolate shavings and whipped cream.
^
tomatillo–Resembling
a green tomato, the tomatillo belongs to the same family, yet has
a papery parchment husk. A favorite ingredient in Mexican and Southwest
cuisine, the tomatillo imparts the flavor of lemons, apples and
herbs.
^
vanilla
bean–A
vanilla bean contains tiny black seeds which have a more intense
vanilla flavor than extract. Vanilla beans are available in gourmet
stores or in the spice section of supermarkets. ^
vinaigrette–A
dressing made from a mixture of vinegar, oil, salt, and pepper.
Mustard, garlic, shallots, anchovies, or egg can also be added.
Used as a dressing for salads and other cold dishes.
^
well–When
a baking recipe calls for a well, flour is pushed to the sides of
the bowl creating a well in the center. Eggs are usually dropped
into the well allowing you to gently incorporate into the flour.
^
zest–To
remove – in fine strips – the outermost colored peel,
or zest, of citrus fruits, being careful not to incorporate the
bitter white pith just underneath the surface.
^
zwieback–In
German, the word means twice-baked, and in culinary terms it refers
to bread that is baked, sliced and baked again. Loosely, the result
is referred to as cookies because of the hint of sweetness.
^
|
