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Select a glossary section for culinary terms:
[a-f] absinthe to fusille [current page] [g-l] gado-gado to lumpia [m-s] macaroon to Szechuan [t-z] tabbouleh to zuppa |
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absinthe - A potent, bitter, emerald-green liqueur distilled from wormwood and flavored with a variety of herbs. Known as "the green fairy" in 19th century France, this hallucinogenic drink was popular among artists and writers who used it to spark creativity. achiote - Seeds of the annato tree used to color food yellow; used in butter and cheese. agave - Succulent plant native to Central America and the U.S. southwest; when cooked, used to distill tequila and mescal. ahi - The Hawaiian name for yellowfin and bluefin (bigeye) tuna. aïoli - Garlic-flavored mayonnaise common in both Italy and France. al dente - "To the tooth" in Italian. Refers to food cooked only until it offers a slight resistance when bitten, but is not soft or overcooked. A.Q. - "As quoted." Usually referring to higher-priced menu items whose costs vary due to season. arborio rice - high starch short grain Italian rice used for risotto. The extra starch gives the dish its creaminess. arugula - A peppery, aromatic salad green. It can also be cooked like spinach or added to soups. bacalao - Spanish term meaning salted, dried cod. Also known as baccalà in Italian. bake blind - To bake a pie shell before it's filled. balsamic vinegar - Vinegar made from Trebbiano grapes that are aged in a variety of wooden barrels. The aging process results in a thick, rich, red-brown vinegar with a sweet flavor. balthazar - Wine bottle containing 12 liters (the amount in 16 standard bottles). béchamel - The French term for a basic white sauce of milk and butter roux. beurre blanc - The French term for a white wine and butter sauce. bordelaise - Of or from Bordeaux. bourguignonne - Of or from Burgundy. boxty - An Irish scone-shaped pancake made of potato, flour and baking soda. burek - Deep-fried cheese-filled pastries wrapped in phyllo dough found throughout the Middle East and Eastern Europe. cacciatore - Italian for "hunter style." Meat cooked with mushrooms, onions, tomatoes, herbs and wine. caper - Flower bud of a small bush native to the Mediterranean and parts of Asia. Brined or salted, used as a garnish for sauces or meat. capsaisin - Chemical compound found in the membrane of peppers that gives the mouth the feeling of heat, also causing the release of endorphins in the brain. caramelize - Cooking sugar--or vegetables high in sugar--to a temperature that causes the sugar to turn brown. champagne - My wife's favorite adult beverage. citron - Semi-tropical fruit grown for its thick skin, which is candied for baking. Pulp is too sour to eat. coulis - Thick puree or sauce, such as a tomato coulis. dash - A measuring term referring to a very small amount. demi-glace - Rich brown sauce starting with stock that is reduced to intensify the flavor. This is the base for many sauces. double magnum - 3 liter wine bottle (Bourdeaux) equal in volume to 4 standard bottles. egg wash - Egg mixed with a small amount of water or milk to brush onto baked goods or to use in standard breading (flour, egg wash and bread crumbs). emulsion - Mixing one liquid with another by slowly adding one to the other while mixing rapidly, holding them in suspension. fond - French for stock. Fond blanc is white stock made with veal or poultry bones. Fond brun is brown stock made with brown veal, beef or game bones. Fond vegetal is vegetable stock made with sautéed vegetables. fumé - French term for "smoked," referring to foods that are prepared this way. fusille - A spiraled spaghetti ranging from 2-12 inches long. |
| [a-f] absinthe to fusille [current page] [g-l] gado-gado to lumpia [m-s] macaroon to Szechuan [t-z] tabbouleh to zuppa |