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New MC Content: Gourmet Glossary
Every wonder what Asafoetida, Entrecôte or Puy Lentils were? Well, Mobile Cuisine wants to help you out. Beginning this afternoon, we have released our Gourmet Glossary for your use to help find those food related words, terms or phrases you might not be familiar with. Feel free to browse through[...]
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 from a second fermentation of beer, wine or cider. Acidulated Water: Water to which lemon juice or wine vinegar is added,[...]
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 food warm without boiling or over-cooking. Baking Powder: A raising agent that reacts to produce carbon dioxide which expands during baking[...]
Gourmet Glossary: C
Caerphilly: A mild, crumbly, moist, and slightly sour cows’ milk cheese. Calvados: A spirit made from distilled cider, in France. Canapés: Small savory appetizers served with drinks. Cape Gooseberries: A small round fruit. Capers: Small pickled flower buds used as a flavoring. Capon: A castrated cockerel, no longer legal in many[...]
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 fish. Dauphinoise: A slow baked dish containing cream and garlic. Deglaze: To heat wine or other liquid with remaining cooking juices and[...]
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 juice into a smooth, stable mixture. Entrecôte: A sirloin beef fillet steak. Escalope: A thin slice of meat, often fried in breadcrumbs.[...]
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: 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 Indian dishes. Garlic: A pungent member of the onion family used as a flavouring. Garlic Salt: 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: 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[...]