Culinary Definitions:

Almond Paste as defined in Food Lover’s Companion
“A mixture of blanched ground almonds, sugar and Glycerin or other liquid. Almond extract is sometimes added to intensify the flavor. Almond paste is used in a variety of confections and is less sweet and slightly coarser than Marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2-3 seconds in the microwave. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages. Bitter-almond paste is used to flavor the famous AMARETTI cookies.”

Arborio Rice as defined in Food Lover’s Companion
“The high-starch kernels of this Italian-grown grain are shorter and fatter than other short-grain rice. Arborio is traditionally used for Risotto because its increased starch lends this classic dish its requisite creamy texture.”

Caper as defined in Food Lover’s Companion
“The flower bud of a bush native to the Mediterranean and parts of Asia. The small are picked, sun-dried, and then pickled in a vinegar brine. Capers range in size…which can be as large as the tip of your little finger. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.”

Chiffonade as defined in Food Lover’s Companion
“Culinary, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.”

Clarified Butter as defined in Food Lover’s Companion
“This is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means the butter won’t have as rich of flavor.”

Demi-glace as defined in Food Lover’s Companion
“A rich Espagnole sauce, which is slowly cooked with beef stock and Madeira or Sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.”



Evaporated Milk as defined in Food Lover’s Companion
“This canned, unsweetened milk is fresh, homogenized milk from which 60% of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9% milk fat, the lowfat has about half that and the skim version ½ percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, “canned” flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.”