Food Truck Podcast
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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 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[...]
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. Jus: The unthickened juices from roast meat. A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z Know any good ones we missed? E-mail them to info@mobile-cuisine.com
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 as a flavoring. Knead: To work and stretch dough to make smoother, more elastic, or to add additional ingredients. Kohlrabi: A vegetable[...]
Gourmet Glossary: L
Langoustine: Also known as Norway lobster or scampi. Lard: Rendered and clarified, white pork fat, used for cooking. Larding: 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: Small, chunks or strips[...]
Gourmet Glossary: M
Macadamia: A nut that is native to Australia, with a white kernel. Macaroon: A small almond flavored biscuit or cake. Mace: A spice, used as flavoring. Macerate: To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavor of the liquid. Mackerel: An oily[...]
Gourmet Glossary: N
Nasturtium: A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. Navarin: A French lamb or mutton with potatoes and vegetable stew. Nibbed Almonds: Skinned almonds cut into small pieces shaped like nibs. Noisette: 1. A small round steak of rib or loin of[...]