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Goodcooking - Wine definitions database
Category: Food and Drink > Wine
Date & country: 18/05/2010, US
Words: 319


Aging
Keeping meats and a or cheese in a controlled environment for a specific amount of time in a controlled and ventilated atmosphere to permit natural flavoring and tenderizing.

Albaricoque
Spanish for Apricot.

Allium cepa
The Latin name for onions.

Annuals
Plants that grow from seeds and complete their lifecycle in less than 12 months.

Apfel
German for Apple.

Aromatics
Seasonings to enhance the flavor and aroma usually herbs and spices and some vegetables.

Artischocken
German for Artichoke.

Aspartame
An artificial sweetener known as Nutra-Sweet.

Asperge
French for Asparagus.

Au Jus
This is the natural pan drippings or juice that comes from a roasting pan after deglazing.

Aubergine
French for Eggplant.

Azuki Beans
Small red beans frequently used in Japanese Cooking.

Betterave
French for Beets.

Beurre Noir
Heating salted butter until dark brown and foamy but not smoking. A type of butter sauce called black butter sauce.

Bias-slice
Slicing a food crosswise at a 45-degree angle.

Birne
German for Pear.

Bisque
A rich thick shellfish soup with cream.

Blackened
Cajun-style cooking method in which highly seasoned foods are dipped in liquid butter then cooked over high heat in a super-heated heavy skillet until charred.

Blanch
To partially cook vegetables by parboiling them in highly salted water then cooling quickly in ice water.

Blend
Mixing two or more ingredients together to obtain an equally distributed mixture.

Brassica
Large genus of plants known as the 'cabbage' family.

Broil
To cook food directly under a very hot 500 degree F. heat source.

Brombeeren
German for Blackberries.

Bundt pan
The name for a tube baking pan having fluted sides.

Butterfly
To cut food down the center without cutting all the way through to open and then spread it apart. Shrimp cut this way is popular. Meat may be butterflied when cooking it well done so it isn't burned during the process as if it remained thick. 

BYOB
A slang term for 'Bring your own bottle' or 'Bring your own booze'.

Calamari
Plural for squid in Italian.

Caracoles
Spanish for Snails.

Cebolla
Spanish for Onion.

Cerveza
Spanish for Beer.

Channa
Indian for Chick Peas.

Chervil
A delicate parsley like plant with faint licorice flavors.

Chicory
A lettuce used for salad and sometimes called curly endive. Also added to coffee in the deep South.

Chinoise
A very fine conical wire mesh strainer. Using a chinoise removes the small impurities from the liquid that is strained. It is a must in any professional kitchen.

Chop
To cut into irregular pieces with no set size as a result. Chopping parsley is a good example.

Chou
French for Cabbage.

Chow-Chow
A sweet relish of pickles and other vegetables.

Coddle
To cook slowly and gently in a liquid just below the boiling point. Usually eggs are coddled when making traditional Caesar salad to help them absorb and emulsify evenly with the lemon juice and olive oil. Coddled eggs for breakfast a different than poached as they relatively soft but fully heated through.

Combine
The mixing of two or more ingredients into a single mixture.

Concasser
To chop coarsely.

Core
To remove the inedible center of fruits such apples and pears.

Crisp
To restore the crunch to vegetables such as celery and lettuce. This can be done with an ice water bath. Stale crackers can be crisped in a medium oven. Also a type of a pan baked dessert made of cooked fruit with a crunchy flour and sugar topping. Apple or peach crisp are examples.

Crystallize
To form sugar or honey syrups into crystals buy cooking it to hard crack and letting it cool on an oiled surface. The term also describes a sugar coating surrounding a fruit dipped in a egg white and granulated sugar mixture.

Cube
To cut in even pieces. May be 1/4 inch/ 1/2 inch or 1 inch. Sides must be of even size to be conceded cubed. This is a description used in dicing as an exact dice.

Cull
The term for a lobster with one claw.

Curdle
Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like egg drop soup when curdled.

Dahchini
Indian for Cinnamon.

Dashi
A Japanese soup stock based on dried bonito and kelp.

Datteri
Italian for Date.

Deep-fry
To partially or completely submerge and cook food in hot oil until golden brown.

Dice
To cut into small cubes.

Direct heat
A grilling method that allows food to be cooked directly over the high heat of a flame source.

Dirty rice
A Louisiana Cajun dish or rice cooked with chicken gizzards and livers.

Dot
To place small bits of an ingredient such as butter on foods at random intervals for the purpose of adding flavor and to aid in browning during cooking.

Double a recipe
To increase recipe amounts by two.

Dragoncello
Italian for Tarragon.

Dredge
Completely coating in flour and shaking off the excess.

Drippings
Drippings are the liquids and bits of food left in the bottom of a roasting or frying pan after meat is cooked.

Du jour
French for 'of the day' as in soup du jour - soup of the day.

Dulce
Spanish for Sweet.

Early-Bird Special
An American term for a restaurant meal served at discount prices prior the the restaurant's busiest hours. It is offered to attract extra business during a normally slow time.

Ebi
Japanese for Shrimp.

Egg albumen
The white of an egg.

Egg wash
An egg beaten with water or milk. Used in baking or breading for deep frying.

Eis
German for Ice Cream.

Elote
Mexican for Corn.

En croute
French for in a crust.

Espadon
French for Swordfish.

Fat back
Fresh pork fat.

Fatto
en Casa

Fenouil
French for fennel.

Fico
Italian for fig.

Filet Mignon
A well trimmed center cut steak from the whole beef tenderloin.

Fillet
To remove the bones from fish or meat for cooking.

Fire
Restaurant slang for 'begin cooking the dish'.

Firm-ball stage
The point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly to the touch. 243 degrees F.

Flambé
To ignite liquid that contains an alcoholic substance so that it flames.

Fleisch
German for meat.

Fleuron
Puff pastry baked in a crescent or other shapes and used as a garnish.

Florentine
It is food garnished or cooked with spinach.

Flute
To create a decorative scalloped edge on a pie crust or pastry. Also mushrooms and vegetables are fluted to give them an attractive cut and rolled symmetric edging.

Fold
To gently combine and aerate two or more ingredients using a bottom-to-top or side-to-side motion with a spoon or spatula.

Fourchette
French for fork.

Fragole
Italian for strawberries.

Frittata
A flat Italian style omelet that is baked and not folded.

Fritter
A deep fried sweet or savory food coated or mixed in a batter. Conch fritters are popular in South Florida as Corn Fritters are popular in the Southeastern United States.

Frizzle
To fry thin julienne of vegetables in hot oil until crisp and slightly curly.

Gambero
Italian for Crab.

Garnish
A decorative piece of an edible ingredient placed as a finishing touch to dishes or drinks. A simple rose made from a radish or sprig of parsley is a garnish.

Gimlet
An alcoholic drink made with gin and Rose's Lime Juice.

Glace de viande
A meat glaze. Boil down a meat stock until it is reduced to a syrup. Used to add flavor to sauces and soups.

Glaze
A liquid that gives an item a shiny surface. To cover a food with a shiny liquid. Melted apricot jam is a popular glaze.

Gluten
Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness..

Gohan
Japanese for Rice.

Gourmet
A connoisseur of food and wine.

Grate
To shred food into fine pieces by rubbing it against a coarse surface. Grating cheese or lemon rind are 2 examples.

Grease
To coat a pan or skillet with a thin layer of oil.

Green Meat
Meat that has not had no aging to become tender and flavorful.

Grill
Cook directly over the heat source on metal racks or rods in the open air.

Grillade
French for Grilled Meat.