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Glossary of cooking terms
There are 835 entries in this glossary.All
| Term | Definition |
|---|---|
| 1 tbsp |
This abbreviation refers to 1 tablespoon. |
| 1 tsp |
This abbreviation refers to 1 teaspoon. |
| Aburage |
This term refers to deep fried tofu. |
| Acidulated Water |
Water with acid added in, such as lemon juice or vinegar, which prevents discoloration of ingredients, particularly fruits or vegetables. The proportion of acid to water is usually of 1 tablespoon per cup or 15 ml per 240 ml. |
| Acorn Squash |
Acorn squash is a winter squash that is distinguished by a ribbed, dark green color with flashes of orange. It typically measures 4 inches in diameter and 6 to 8 inches in length. Its flesh ranges from yellow to orange and it has a large seed cavity. Halve the acorn squash, scoop out the seeds and bake with a bit of butter and brown sugar or simply with olive oil, salt, and pepper. Eat directly out of the shell or use in other recipes. Uncut acorn squash will keep for several months in a cool, dry place. |
| Adobo Sauce |
A thick, dark red sauce native to Mexico. It's made from ground chilies mixed with spices and vinegar. Canned chipotles (smoked-dried jalapenos) are usually packed in adobo sauce. |
| Aji |
Is what the Peruvians call chili peppers. The species in particular is capsicum baccatum. |
| Akane apple |
The Akane Apple, also known as the Tokyo Rose, was developed by the Tohoku Agricultural Experiment Station in Japan in 1970. Taste and Aroma: The Akane is a cross of Jonathan and Worcester Pearmain Apples. It has a crisp, juicy, white flesh with a tart flavor that sweetens as the days get shorter. The Akane is an excellent keeper and makes an excellent dried apple. History: Akane was bred in Japan and introduced into the US. It is also known as Prime Red in the US and in Japan it was known as the Tohuko #3 cultivar. Nutrition Fact: A natural source of Vitamins A, B1, B2, C, Niacin, and minerals calcium, phosphorus, iron, iodine, and potassium. |
| Al Dente |
An Italian cooking term for ingredients that are cooked until tender, but that are still firm in texture, usually applies to pasta, although green vegetables can also be described in this manner. Example: "cook the green beans al dente" means they should be kept crunchy. |
| Albumin |
A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this is the scum on a stock. Rapid boiling destroys its ability to collect impurities, resulting in a cloudy stock. |
| Allspice |
The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes & puddings. Also known as Jamaica Pepper. |
| Almond |
The nut inside the fruit from an almond tree. There are 2 main types of almonds - sweet and bitter - with only sweet almonds sold in the United States. Raw bitter almonds contain traces of prussic acid which can be harmful except in small amounts, but whose toxicity is negated by heat processing. Almonds are used in a wide spectrum of recipes, from desserts and pastries to accompanying savory vegetable and fish dishes. Toasting will enhance their flavor and give them a more pleasing crunch. Keep shelled almonds refrigerated in an airtight container for several months or in the freezer for up to 6 months. |
| Aloe |
With their rosettes and their fleshy, sword shaped leaves (similar in looks to an aspidistra), aloes are as common as greenhouse or ornamental plants. Besides their medicinal qualities, these plants, found mainly in Africa, are used in some ferments and bitters. When the leathery aloe leaves are cut into a honey-like liquid exudes, which has an intensely bitter taste, as most juices of this species do. Its juices are boiled down to a black substance or a solid residue, and sold commercially in this form at the pharmacy. Traditionally, this substance is used to discourage children from biting their nail. However, in very small amounts, it can also be of value when making wines and cordials at home. It is recommended to consult your pharmacist on a suitable dosage rather than experimenting in the garden on your own, as some species can be poisonous. |
| Alsacienne ( l') |
Applies to preparations based on Foie Gras, which also bear this name. Refers also of food speciality of Alsace region. |
| Amber fish |
Found in the Gulf of Mexico and the West Indies, the great amber fish or amberjack, also known as the 'yellow tail', is a member of the most numerous fish family. Fun to catch, easy to lure, pleasing to the eye and delicious to eat, the amber fish can range in weight from six to ten pounds, although some species have been known to reach up 100 pounds. Smaller species are known as common amber, madregala, lemon fish, Coronado; however, the most highly priced of all is the yellow tail. The amber fish does not keep well and is best when cooked shortly after being caught, unless preserved. Best prepared by cutting into fillets or steaks, and then coated with breadcrumbs before being deep-fried in fat. |