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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 a flavoring. Feta Cheese: A creamy white Greek cheese made from ewe’s and cow’s milk and kept in brine to give[...]
Gourmet Glossary: G
Galangal:Â A member of the ginger family, used in a similar manner. Gammon:Â Cured whole leg of pork, served hot. Garam Masala:Â A mixture of spices used in Indian dishes. Garlic:Â A pungent member of the onion family used as a flavouring. Garlic Salt:Â A mixture of salt and ground[...]
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 sea fish. Halibut: Flat sea fish with firm white flesh. Hazelnut: A hard-shelled nut with an oval or round kernel, high in[...]
Gourmet Glossary: I
Ice Cream:Â A frozen dessert made from cream, or a mixture of cream, milk, sugar, and usually eggs. It can also be made from combination of milk products (usually cream combined with fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or an[...]
Gourmet Glossary: J
Jerusalem Artichoke:Â A vegetable of the sunflower family, the tubers that are eaten. Julienne:Â To cut into matchstick shaped pieces. Juniper Berries:Â Spicy berries used as a flavoring. Jus:Â The unthickened juices from roast meat. AÂ |Â BÂ |Â CÂ |Â DÂ |Â EÂ |Â FÂ |Â GÂ |Â HÂ |Â IÂ |Â JÂ |Â KÂ |Â LÂ |Â MÂ |Â NÂ |Â OÂ |Â PÂ |Â QÂ |Â RÂ |Â SÂ |Â TÂ |Â UÂ |Â VÂ |Â WÂ |Â XÂ |Â YÂ |Â Z Know any good ones we missed? E-mail them to [email protected] Â
Gourmet Glossary: K
Kedgeree:Â A British traditional breakfast dish, originally from India. Ketchup:Â An often preserved sauce, the most common being tomato and mushroom. Kirsch:Â A liqueur distilled from cherries, used as a flavoring. Knead:Â To work and stretch dough to make smoother, more elastic, or to add additional ingredients. Kohlrabi:Â A vegetable[...]
Gourmet Glossary: L
Langoustine:Â Also known as Norway lobster or scampi. Lard:Â Rendered and clarified, white pork fat, used for cooking. Larding:Â Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flavor. Lardons:Â Small, chunks or strips[...]
Gourmet Glossary: M
Macadamia:Â A nut that is native to Australia, with a white kernel. Macaroon:Â A small almond flavored biscuit or cake. Mace:Â A spice, used as flavoring. Macerate:Â To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavor of the liquid. Mackerel:Â An oily[...]
Gourmet Glossary: N
Nasturtium:Â A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. Navarin:Â A French lamb or mutton with potatoes and vegetable stew. Nibbed Almonds:Â Skinned almonds cut into small pieces shaped like nibs. Noisette:Â 1. A small round steak of rib or loin of[...]
Gourmet Glossary: O
Offal: The internal parts of an animal including brain, heart, kidney, liver, tongue and tripe. Olive: The small oval fruit of the olive tree, early olives are green, mature olives are black. It’s rich oil is used for frying, marinades, dressings and baking. Okra: A vegetable also called[...]