Wasabi; wasabe as defined in Food Lover’s Companion
“This Japanese version of horseradish comes from the root of an Asian plant. It’s used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with condiment of wasabi mixed with soy sauce.”
Wehani rice as defined in Food Lover’s Companion
“Considered an aromatic rice, Wehani is a light clay-colored brown rice that splits slightly when cooked. It resembles cooked wild rice and has a fragrance akin to popcorn. Wehani, which is related to Basmati rice, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.”
White chocolate as defined in Food Lover’s Companion
“Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk, solids, lecithin and vanilla. It can’t be officially classified as “chocolate” because there is no chocolate liquor in it, which means there’s also very little chocolate flavor. Melt white chocolate very slowly over low heat to keep it from scorching and clumping.”
Wild Rice as defined in Food Lover’s Companion
“Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes area, where it’s harvested by the local Indians. There’s also now commercial wild rice production in California, as well as several Midwest states. It’s important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or Bulghur wheat. Wild rice is also called Indian rice.”
Worcestershire Sauce as defined in Food Lover’s Companion
“Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It’s a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It’s also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire’s formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It’s widely available in supermarkets.”
Showing posts with label Culinary Definitions. Show all posts
Showing posts with label Culinary Definitions. Show all posts
Saturday, February 13, 2010
Friday, February 12, 2010
Culinary Definitions (Part 8):
Tapenade as defined in Food Lover’s Companion
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”
Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”
Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”
Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”
Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”
Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”
Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”
Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”
Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”
Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”
Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”
Butter and sweetener info
Butter:
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Thursday, February 11, 2010
Culinary Definitions (Part 7):
Saccharin as defined in Food Lover’s Companion
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”
Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”
Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”
Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”
Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”
Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”
Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”
Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”
Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”
Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”
Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”
Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”
Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”
Wednesday, February 10, 2010
Culinary Definitions (Part 6):
Radicchio as defined in Food Lover’s Companion
“This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.”
Ragout as defined in Food Lover’s Companion
“A derivative of the French verb ragouter, meaning to “stimulate the appetite,” ragout is a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.”
Remoulade as defined in Food Lover’s Companion
“This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.”
Rice as defined in Food Lover’s Companion
“This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world’s population- particularly in parts of China, India, Indonesia, Japan and Southeast Asia. The 7,000-plus varieties of rice are grown in one of two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower- quality hill-grown rice can be grown on almost any tropical or subtropical terrain. The major rice-growing states in the United States are Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Rice is commercially classified by its size-long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian Basmati Rice. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. This variety (also called pearl rice and glutinous rice, though it’s gluten-free) is preferred in the Orient because it’s easy to handle with chopsticks. Italian Arborio Rice- used to make creamy risottos- and the Japanese Mochi are also varieties of short-grain rice. Medium-grain rice, as could be expected from its name, has a size and character between the other two. It’s shorter and moister than long-grain and generally not as starchy as short-grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories- brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran means that brown rice is subject to rancidity, which limits its shelf life to only about 6 months. It also takes slightly longer to cook (about 30 minutes total) than regular white long-grain rice. There is a quick brown rice (which has been partially cooked, then dehydrated) that cooks in only about 15 minutes, and an instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel’s heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, which gives it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect exported rice during long sea voyages. Today coated rice (which is clearly labeled as such) is available only in a few ethnic markets, usually those specializing in South American foods. It must be thoroughly rinsed before being cooked, as there is a chance that the talc can be contaminated with asbestos. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but delivers lackluster results in both flavor and texture. Rice bran, the grain’s outer layer, is high in soluble fiber and research indicated that, like oat bran, it’s effective in lowering cholesterol. Rice should be stored in airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended considerably by refrigeration. Rice can be prepared a multitude of ways, the method greatly depending on the type of rice. Consult a general cookbook for cooking directions. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contain calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients.”
Ricotta as defined in Food Lover’s Companion
“This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is popular in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.”
Risotto as defined in Food Lover’s Companion
“An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian Arborio Rice is traditional in the preparation of risotto.”
Roulade as defined in Food Lover’s Companion
“The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. The term roulade also refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.”
Roux as defined in Food Lover’s Companion
“A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux- white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It’s cooked to a deep golden brown and used for rich, dark soups and sauces. Cajun and Creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like Gumbo.”
Royal Icing as defined in Food Lover’s Companion
“An icing made of confectioners’ sugar, egg whites and a few drops of lemon juice. It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves) and ornamental writing. Royal icing is often tinted with food coloring.”
Rutabaga as defined in Food Lover’s Companion
“This cabbage-family root vegetable resembles a large (3-5 inches in diameter) turnip and, in fact, is thought to be a cross between a cabbage and turnip. The name comes from the Swedish rotabagge, which is why this vegetable is also called a Swede or Swedish turnip. Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a cruciferous vegetable, contain small amounts of vitamin A and C.”
“This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.”
Ragout as defined in Food Lover’s Companion
“A derivative of the French verb ragouter, meaning to “stimulate the appetite,” ragout is a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.”
Remoulade as defined in Food Lover’s Companion
“This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.”
Rice as defined in Food Lover’s Companion
“This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world’s population- particularly in parts of China, India, Indonesia, Japan and Southeast Asia. The 7,000-plus varieties of rice are grown in one of two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower- quality hill-grown rice can be grown on almost any tropical or subtropical terrain. The major rice-growing states in the United States are Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Rice is commercially classified by its size-long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian Basmati Rice. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. This variety (also called pearl rice and glutinous rice, though it’s gluten-free) is preferred in the Orient because it’s easy to handle with chopsticks. Italian Arborio Rice- used to make creamy risottos- and the Japanese Mochi are also varieties of short-grain rice. Medium-grain rice, as could be expected from its name, has a size and character between the other two. It’s shorter and moister than long-grain and generally not as starchy as short-grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories- brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran means that brown rice is subject to rancidity, which limits its shelf life to only about 6 months. It also takes slightly longer to cook (about 30 minutes total) than regular white long-grain rice. There is a quick brown rice (which has been partially cooked, then dehydrated) that cooks in only about 15 minutes, and an instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel’s heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, which gives it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect exported rice during long sea voyages. Today coated rice (which is clearly labeled as such) is available only in a few ethnic markets, usually those specializing in South American foods. It must be thoroughly rinsed before being cooked, as there is a chance that the talc can be contaminated with asbestos. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but delivers lackluster results in both flavor and texture. Rice bran, the grain’s outer layer, is high in soluble fiber and research indicated that, like oat bran, it’s effective in lowering cholesterol. Rice should be stored in airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended considerably by refrigeration. Rice can be prepared a multitude of ways, the method greatly depending on the type of rice. Consult a general cookbook for cooking directions. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contain calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients.”
Ricotta as defined in Food Lover’s Companion
“This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is popular in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.”
Risotto as defined in Food Lover’s Companion
“An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian Arborio Rice is traditional in the preparation of risotto.”
Roulade as defined in Food Lover’s Companion
“The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. The term roulade also refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.”
Roux as defined in Food Lover’s Companion
“A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux- white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It’s cooked to a deep golden brown and used for rich, dark soups and sauces. Cajun and Creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like Gumbo.”
Royal Icing as defined in Food Lover’s Companion
“An icing made of confectioners’ sugar, egg whites and a few drops of lemon juice. It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves) and ornamental writing. Royal icing is often tinted with food coloring.”
Rutabaga as defined in Food Lover’s Companion
“This cabbage-family root vegetable resembles a large (3-5 inches in diameter) turnip and, in fact, is thought to be a cross between a cabbage and turnip. The name comes from the Swedish rotabagge, which is why this vegetable is also called a Swede or Swedish turnip. Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a cruciferous vegetable, contain small amounts of vitamin A and C.”
Tuesday, February 9, 2010
Culinary Definitions (Part 5):
Nori as defined in Food Lover’s Companion
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
Monday, February 8, 2010
Culinary Definitions (Part 4):
Koji as defined in Food Lover’s Companion
“A fermenting catalyst known as Japanese “yeast,” used in making myriad products including amasake, miso, sake, soy sauce and yamari. Koji is made from either beans or grains that have been inoculated with the mold Aspergillus. It’s available in Asian markets and many natural food stores. Store in the refrigerator for up to 1 year.”
Kumquat as defined in Food Lover’s Companion
“This pigmy of the citrus family looks like a tiny oval or round orange. It’s cultivated in China, Japan and the United States. The edible golden orange rind is sweet, while the rather dry flesh is very tart. The entire fruit- skin and flesh- is eaten, and very ripe fruit can be sliced and served raw in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to March. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C.”
Lady Finger as defined in Food Lover’s Companion
“A light, delicate sponge cake roughly shaped like a rather large, fat finger. It’s used as an accompaniment to ice cream, puddings and other desserts and employed as an integral part of some desserts, such as Charlottes. Ladyfingers can be purchased in bakeries or supermarkets or made at home. They can either be piped onto a baking sheet with a pastry bag or the batter can be spooned onto a baking sheet with a pastry bag or the batter can be spooned into a Ladyfinger pan, which is a tinned steel try with 10 oblong indentations. The pan is commonly found in gourmet kitchenware shops.”
Loganberry as defined in Food Lover’s Companion
“There’s disagreement as to the origin of this beautiful ruby red, blackberry-shaped berry. Some botanists think it’s a separate species while others consider it a raspberry-blackberry hybrid. All agree that it was discovered by California Judge J. H. Logan in the late 1800s. Available in June and July, the loganberry is juicy and sweetly tart, and turns purple-red when very ripe. Choose plump, brightly colored berries that are uniform in size. Avoid soft, shriveled or moldy fruit. Do not wash until ready to use, and store (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days. Loganberries are delicious both cooked and fresh. They make wonderful jams and preserves.”
Macaroon as defined in Food Lover’s Companion
“A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be very chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitute’s coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.”
Madeleine as defined in Food Lover’s Companion
“Exalted by Proust in his Remembrance of Things Past, the Madeleine is a small, buttery sponge cake that’s eaten as a cookie, often dipped in coffee or tea. These feather-light cakes are baked in a special Madeleine pan (or plaque), which has 12 indentations that resemble an elongated scallop shell. Madeleine’s are best eaten fresh from the oven, while the inside is moist and warm and the exterior exquisitely crisp.”
Maraschino Cherry as defined in Food Lover’s Companion
“This specially treated fruit can be made from any variety of cherry, though the Royal Ann is most often used. The cherries are pitted and then macerated in flavored sugar syrup (usually almond flavor for red cherries, mint for green). At one time they were traditionally flavored with maraschino liqueur, though such an extravagance is now rare. The cherries are then dyed red or green. The federal government has now banned the uses of harmful dyes that were used until recently. Maraschino cherries can be purchased with or without stems. They’re used as a garnish for desserts and cocktails, as well as in baked goods and fruit salads.”
Marzipan as defined in Food Lover’s Companion
“A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It’s often tinted with food coloring and molded into a variety of forms including fruits, animals and holiday shapes. Some fancy commercial marzipan fruit is colored so convincingly that it can almost be mistaken for the real thing. Marzipan is also rolled into thin sheets and used either to cover cakes or to cut into strips to form ribbons, bows and a variety of other shapes. Marzipan is available in most supermarkets, packaged in cans or plastic-wrapped logs.”
Mascarpone as defined in Food Lover’s Companion
“Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow’s milk. It’s ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It’s versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy’s Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.”
Muenster; Munster as defined in Food Lover’s Companion
“This widely imitated cheese varies greatly, from that of the original produced in France’s Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals.”
“A fermenting catalyst known as Japanese “yeast,” used in making myriad products including amasake, miso, sake, soy sauce and yamari. Koji is made from either beans or grains that have been inoculated with the mold Aspergillus. It’s available in Asian markets and many natural food stores. Store in the refrigerator for up to 1 year.”
Kumquat as defined in Food Lover’s Companion
“This pigmy of the citrus family looks like a tiny oval or round orange. It’s cultivated in China, Japan and the United States. The edible golden orange rind is sweet, while the rather dry flesh is very tart. The entire fruit- skin and flesh- is eaten, and very ripe fruit can be sliced and served raw in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to March. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C.”
Lady Finger as defined in Food Lover’s Companion
“A light, delicate sponge cake roughly shaped like a rather large, fat finger. It’s used as an accompaniment to ice cream, puddings and other desserts and employed as an integral part of some desserts, such as Charlottes. Ladyfingers can be purchased in bakeries or supermarkets or made at home. They can either be piped onto a baking sheet with a pastry bag or the batter can be spooned onto a baking sheet with a pastry bag or the batter can be spooned into a Ladyfinger pan, which is a tinned steel try with 10 oblong indentations. The pan is commonly found in gourmet kitchenware shops.”
Loganberry as defined in Food Lover’s Companion
“There’s disagreement as to the origin of this beautiful ruby red, blackberry-shaped berry. Some botanists think it’s a separate species while others consider it a raspberry-blackberry hybrid. All agree that it was discovered by California Judge J. H. Logan in the late 1800s. Available in June and July, the loganberry is juicy and sweetly tart, and turns purple-red when very ripe. Choose plump, brightly colored berries that are uniform in size. Avoid soft, shriveled or moldy fruit. Do not wash until ready to use, and store (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days. Loganberries are delicious both cooked and fresh. They make wonderful jams and preserves.”
Macaroon as defined in Food Lover’s Companion
“A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be very chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitute’s coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.”
Madeleine as defined in Food Lover’s Companion
“Exalted by Proust in his Remembrance of Things Past, the Madeleine is a small, buttery sponge cake that’s eaten as a cookie, often dipped in coffee or tea. These feather-light cakes are baked in a special Madeleine pan (or plaque), which has 12 indentations that resemble an elongated scallop shell. Madeleine’s are best eaten fresh from the oven, while the inside is moist and warm and the exterior exquisitely crisp.”
Maraschino Cherry as defined in Food Lover’s Companion
“This specially treated fruit can be made from any variety of cherry, though the Royal Ann is most often used. The cherries are pitted and then macerated in flavored sugar syrup (usually almond flavor for red cherries, mint for green). At one time they were traditionally flavored with maraschino liqueur, though such an extravagance is now rare. The cherries are then dyed red or green. The federal government has now banned the uses of harmful dyes that were used until recently. Maraschino cherries can be purchased with or without stems. They’re used as a garnish for desserts and cocktails, as well as in baked goods and fruit salads.”
Marzipan as defined in Food Lover’s Companion
“A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It’s often tinted with food coloring and molded into a variety of forms including fruits, animals and holiday shapes. Some fancy commercial marzipan fruit is colored so convincingly that it can almost be mistaken for the real thing. Marzipan is also rolled into thin sheets and used either to cover cakes or to cut into strips to form ribbons, bows and a variety of other shapes. Marzipan is available in most supermarkets, packaged in cans or plastic-wrapped logs.”
Mascarpone as defined in Food Lover’s Companion
“Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow’s milk. It’s ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It’s versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy’s Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.”
Muenster; Munster as defined in Food Lover’s Companion
“This widely imitated cheese varies greatly, from that of the original produced in France’s Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals.”
Saturday, February 6, 2010
Culinary Definitions (Part 3):
Huckleberry as defined in Food Lover’s Companion
“A wild, blue-black berry that closely resembles (and is often mistaken for) the Blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that they’re barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it’s unlikely that you’ll find fresh huckleberries because they’re not cultivated. They’re in season from June through August and are good eaten plain or in baked goods such as muffins or pies.”
Hummus as defined in Food Lover’s Companion
“This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It’s usually served as a dip with pieces of Pita, or as a sauce. When Tahini (sesame-seed pasted) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.”
Infusion as defined in Food Lover’s Companion
“An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.”
Jack Cheese as defined in Food Lover’s Companion
“A semisoft cheese with a buttery-ivory color and a mild, agreeable flavor reminiscent of America Muenster. It’s the name-sake of its creator, David Jacks, a 19th-Century cheese maker who resided near Monterey, California. This cheese can be made from pasteurized whole, partly skimmed or skimmed cow’s milk. Unaged Jack, typically ripened for about one week, has high moisture and good melting properties, so it’s excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as Jalapeño chile, garlic and dill. Aged (dry) Jack, aged for about 10 months, is a pale yellow color and has a firm texture and rich, sharp, slightly nutty flavor. Because of its low moisture content it’s often used as a grating cheese. Unaged Jack is available throughout the United States, whereas the aged version is more commonly found on the West Coast or in specialty cheese shops.”
Jambalaya as defined in Food Lover’s Companion
“One of Creole cooker’s hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name rives from the French, jambon, meaning “Ham,” the main ingredient in many of the first jambalayas.”
Jasmine rice; jasmine rice as defined in Food Lover’s Companion
“An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive Basmati rice from India, at a fraction of the cost.”
Julienne as defined in Food Lover’s Companion
“Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8 inch thick slices. The slices are stacked, then cut into 1/8 inch thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish.”
Junket as defined in Food Lover’s Companion
“This sweet, mild-flavored dessert is made with milk, sugar, various flavorings and rennin. The rennin coagulates the mixture into a soft puddinglike texture. Junket is served chilled, sometimes accompanied by fruit.”
“A wild, blue-black berry that closely resembles (and is often mistaken for) the Blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that they’re barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it’s unlikely that you’ll find fresh huckleberries because they’re not cultivated. They’re in season from June through August and are good eaten plain or in baked goods such as muffins or pies.”
Hummus as defined in Food Lover’s Companion
“This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It’s usually served as a dip with pieces of Pita, or as a sauce. When Tahini (sesame-seed pasted) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.”
Infusion as defined in Food Lover’s Companion
“An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.”
Jack Cheese as defined in Food Lover’s Companion
“A semisoft cheese with a buttery-ivory color and a mild, agreeable flavor reminiscent of America Muenster. It’s the name-sake of its creator, David Jacks, a 19th-Century cheese maker who resided near Monterey, California. This cheese can be made from pasteurized whole, partly skimmed or skimmed cow’s milk. Unaged Jack, typically ripened for about one week, has high moisture and good melting properties, so it’s excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as Jalapeño chile, garlic and dill. Aged (dry) Jack, aged for about 10 months, is a pale yellow color and has a firm texture and rich, sharp, slightly nutty flavor. Because of its low moisture content it’s often used as a grating cheese. Unaged Jack is available throughout the United States, whereas the aged version is more commonly found on the West Coast or in specialty cheese shops.”
Jambalaya as defined in Food Lover’s Companion
“One of Creole cooker’s hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name rives from the French, jambon, meaning “Ham,” the main ingredient in many of the first jambalayas.”
Jasmine rice; jasmine rice as defined in Food Lover’s Companion
“An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive Basmati rice from India, at a fraction of the cost.”
Julienne as defined in Food Lover’s Companion
“Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8 inch thick slices. The slices are stacked, then cut into 1/8 inch thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish.”
Junket as defined in Food Lover’s Companion
“This sweet, mild-flavored dessert is made with milk, sugar, various flavorings and rennin. The rennin coagulates the mixture into a soft puddinglike texture. Junket is served chilled, sometimes accompanied by fruit.”
Friday, February 5, 2010
Culinary Definitions (Part 2):
Filet Mignon as defined in Food Lover’s Companion
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”
Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”
Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”
Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”
Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”
Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”
Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”
Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”
Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”
Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”
Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”
Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”
Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”
Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”
Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”
Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”
Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”
Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”
Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”
Thursday, February 4, 2010
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.”
“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.”
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