| Term | Definition
|
|---|
| dumpling | A dough ball cooked in a liquid, such as soup.
|
| Dutch oven | A large, normally cast iron, pot with a very
tight fitting lid that prevents steam from escaping
during cooking.
|
| ea | each as in 1 lemon, 1 onion, or whatever.
|
| egg wash | Egg whites or yolks mixed with some water or
milk, brushed onto baked goods.
|
| eggplant | A fruit relative of the tomato. Various types
are available, the most common of which is
a deep purple color. Older eggplants tend to
be bitter. The white eggplant is shaped like
an egg, hence the name.
|
| emulsion | A mixture of two liquids that don't normally
mix well. It is done by rapid stirring and
slowly pouring one liquid into the other. A
blender or food processor makes the job very
easy.
|
| endive | One of three types of plants: Belgian endive,
which is grown without light to produce white
leaves, curly endive with curled, lacy leaves,
and escarole. Escarole is the mildest, the
other varieties being bitter.
|
| essence | An oily, concentrated extract from foods, used
to flavor certain dishes.
|
| evaporated milk | Canned milk with about 60% of the water removed.
It can be used as a substitute for cream, or
mixed with water to substitute for milk. The
flavor is somewhat sweeter than either cream
or milk, however.
|
| extracts | Flavorings from various foods, concentrated
through evaporation or distillation. Due to
their intense flavor, they are added in very
small quantities to dishes.
|
| fagioli | The Italian word for beans, generally meaning
white beans.
|
| fenugreek | Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries.
|
| file powder | A standard seasoning of Creole cooking. Made from
ground, dried sassafras leaves.
|
| fino | A Spanish sherry, considered to be one of the
world's best. Unlike some sherries, fino
should not be aged.
|
| fish sauce | An Asian liquid made from fermented, salted fish.
Used in many Asian cuisines.
|
| flambe | A dramatic step in cooking where liquor is added
to food, warmed, then ignited.
|
| Flours | All purpose flour is a blend of high- and low-gluten wheat flours, and is used for general purpose baking. Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are interchangable, but bread bakers usually prefer unbleached.
|
| fold (to) | to gently mix ingredients with a down,under,up,and over motion so as not to eliminate the air that has been incorporated into beaten eggwhites or whipped cream, for example..
|
| garbanzo beans | Also called chickpeas, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes.
|
| gari | Ginger root pickled with sweet vinegar and colored
red. Often served with sushi in thin slices.
Also known as beni shoga.
|
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