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Select a glossary section for culinary terms:
[a-f] absinthe to fusille [g-l] gado-gado to lumpia [m-s] macaroon to Szechuan [current page] [t-z] tabbouleh to zuppa |
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macaroon - A small cookie made of almond paste, ground almonds, or both, sugar and egg whites.
magnum - 1.5 liter Bordeaux or champagne bottle equal to 2 standard bottles. manchego - Spain's most famous cheese, originally from the manchego sheep, manchego is a rich, golden, semi-firm cheese with full flavor. mead - Oldest alcoholic beverage known, mead is fermented honey, water and yeast infused with herbs, spices or flowers. medallion - A small coin-shaped piece of meat; usually beef, veal, pork or game. mesclun - A potpourri of young small salad greens including arugula, dandelion, friseé, mizuna, oak leaf, mâche and sorrel. methuselah - 6-liter champagne bottle equal to 8 standard bottles. meze - Greek for hors d'oeuvre or appetizer. miso - Japanese fermented soy bean paste flavored with injected mold of barley, rice or soy beans. nap - French term meaning to coat food lightly with sauce so it completely and evenly covers the food. nebuchadnezzar - 15-liter champagne bottle equal to 20 standard bottles. niçoise - "As prepared in Nice." Niçoise contains the integral ingredients tomato, garlic, anchovy and olives. nori - Paper-thin sheets of dried and pressed seaweed used to wrap sushi and rice balls. oenophile - Someone who enjoys wine, usually a connoisseur. pain - French for bread. pancetta - Italian bacon, cured with salt and spices, but not smoked. pane - Italian for bread. parma ham - True prosciutto from Parma, Italy, this ham comes from pigs fed chestnuts and whey. The ham is seasoned, salt-cured and air-dried, but not smoked. parmesan cheese - A hard, dry cheese made from skimmed cow's milk. Although parmesan cheese is made worldwide, Italy's Parmigiano-Reggiano is the world's finest. pecorino cheese - In Italy, all sheep's milk cheese is pecorino, however, Pecorino Romano is the most widely-known. pesto - Italian for "paste," the most common pesto is made with basil, pine nuts, garlic, extra virgin olive oil and pecorino or parmesan cheese. pistou - A mixture of crushed basil, garlic and extra virgin olive oil is France's version of pesto. ramp - A wild onion resembling a scallion or leek, with a strong garlic flavor. rasher - A strip or slice of bacon or ham or other meat. rehoboam - 4.5 liter champagne bottle equal to 6 standard bottles. render - To melt animal fat slowly so that it separates from all meat or connective tissue. The melted fat is then strained and can be used for cooking. roux - A cooked mix of flour and fat used as a thickening agent. sake - A Japanese wine made from fermented rice, sake is usually served warm. salt - Inexpensive and universal now, salt was once a tradable commodity and was even used to pay soldiers in Greek and Roman times. Salt comes from mines or the sea. samsoe - The national cheese of Denmark, samsoe is a medium-soft cow's milk cheese. sashimi - Sliced, raw fish and seafood served with daikon, pickled ginger, wasabi and shoyu. shoyu - Japanese for soy sauce. stock - Strained liquid resulting from the cooking of vegetables, meat or fish, aromatics and water. surimi - Japanese term for "formed fish," this refers to fish pulp formed into various shapes. Szechuan - A style of Chinese cooking native to the Szechuan-Hunan area that is noted for its hot and spicy dishes. |
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