Terms

/Tag:Terms

Gourmet Glossary: A

  A Blanc: A French term meaning "in white" and identifying foods, usually meats, that aren't browned during cooking. Acetic Acid: The acid in vinegar that comes [...]

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Gourmet Glossary: B

Bain-Marie: A shallow hot water bath into which another container is placed to cook. Used to distribute heat evenly and prevent scorching. Also used to keep [...]

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Gourmet Glossary: D

Dandelion: Wild and cultivated leaves used in salads. Dariole: A small cylindrical mold. Date: The stoned fruit of the palm tree. Daube: A method of braising meat, vegetables or [...]

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Gourmet Glossary: E

Eau de Framboise: Raspberry brandy. Eggplant: American name for aubergine. Eggwash: Beaten egg and milk, used to glaze pastry or bread. Emulsify: To combine fats with vinegar or citric [...]

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Gourmet Glossary: F

Fava Beans: Fresh or dried broad beans. Fennel: There are two main uses for this aromatic plant as vegetable and as a herb. Fenugreek: Aromatic seeds used as [...]

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Gourmet Glossary: G

Galangal: A member of the ginger family, used in a similar manner. Gammon: Cured whole leg of pork, served hot. Garam Masala: A mixture of spices used in [...]

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Gourmet Glossary: H

Haddock: White sea fish, with flaky flesh, also available smoked. Haggis: A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings. Hake: White [...]

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Gourmet Glossary: I

Ice Cream: A frozen dessert made from cream, or a mixture of cream, milk, sugar, and usually eggs. It can also be made from combination of [...]

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Gourmet Glossary: J

Jerusalem Artichoke: A vegetable of the sunflower family, the tubers that are eaten. Julienne: To cut into matchstick shaped pieces. Juniper Berries: Spicy berries used as a flavoring. [...]

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Gourmet Glossary: K

Kedgeree: A British traditional breakfast dish, originally from India. Ketchup: An often preserved sauce, the most common being tomato and mushroom. Kirsch: A liqueur distilled from cherries, used [...]

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