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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 [t-z] tabbouleh to zuppa [current page] |
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tabbouleh - A Middle Eastern parsley salad including bulghur wheat, tomato, mint, cucumber, onion, extra virgin olive oil, and lemon juice. tagine - Moroccan stew that features meat or poultry simmered with vegetables, olives, preserved lemon, cumin and chili. tahini - A thick paste made of sesame seeds used in Middle Eastern food. tamari - Similar to soy sauce, tamari is a dark condiment made from soy beans, but containing no wheat product. tapenade - A paste made from black olives, anchovies, capers, extra virgin olive oil, lemon juice, lemon zest and herbes de Provence. tasso - Spicy cured meat from Louisiana, tasso is pork or beef cured with red chili, garlic, file powder and other cajun spices. teriyaki - Japanese grilled meat dish in which beef or chicken has been marinated in soy, sugar, sake and ginger. tips - Acronym for "to insure prompt service," tips are gratuities given for services rendered. tofu - A cheeselike or custardlike curd made from curdled soy milk. Tofu is a great source of protein. tournedo - beef steak cut from the tenderloin one inch thick and 2 inches in diameter. trifle - A dessert consisting of sponge cake soaked in sherry, covered with jam, custard and whipped cream and sprinkled with candied fruit and nuts. umeboshi - A Japanese breakfast condiment consisting of pickled salted plums. vanilla - The fruit of an orchid from Tahiti, Madagascar and Mexico. Vanilla is used to flavor desserts, sauces and beverages. velouté - One of the 5 mother sauces, velouté is a stock-based white sauce thickened with white roux. verjus - Acidic sour liquid made from unripe grapes. Used in mustard and to flavor sauces. vindaloo - Fiery vegetable curries from central and southwest India containing a combination of roasted spices, searingly hot chilis, ginger and tamarind. wasabi - Japanese green horseradish mixed with soy sauce and used as a condiment to accompany sushi and sashimi. whey - Watery liquid that separates from the solids or curds when making cheese. Also, the liquid part of melted butter. wok - Round-bottomed cooking utensil common in Asian cooking. Yuzu - A sour Japanese citrus used for its aromatic rind and very acidic juice. zatar - Spice mix used in Turkey, North Africa and the Middle East that consists of sesame seeds, thyme and sumac. zuppa - The Italian word for soup. |
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