Food Truck Podcast
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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. 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[...]
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[...]
Gourmet Glossary: P
Pancakes: Thin, flat batter cakes made by shallow fried on both sides. Also known as crêpes. Papaya: A fruit with green skin, with an aromatic, orange flesh. Also called a paw paw. en Papillote: A dish cooked in a parcel (paper) to protect food from heat and keep[...]
Gourmet Glossary: Q
Quenelle: A round or oval dumpling of minced meat or fish usually poached in stock. Quiche: An open tart or flan with a savory filling. Quince: A fruit which when ripe is aromatic, often used to made preserves. 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[...]
Gourmet Glossary: R
Radicchio: A crisp bitter, peppery variety of chicory. Ragout: A stew of meat, poultry or fish. Raised Pie: A pie made with hot water crust pastry. Ramekin: A small china or earthenware dish. Ratafia Biscuits: An almond flavored biscuit. Ratatouille: A vegetable stew with herbs. Reduce: To thicken, concentrate or lessen the[...]
Gourmet Glossary: S
Sabayon: The French word for a velvety Italian custard called zabaglione. See Zabaglione. Sachet d’ Epices – The term means “bag of spices” and consists of whole peppercorns, parsley stems, bay leaves, whole thyme leaves, and fresh garlic (wrapped in a bag of cheesecloth and suspended[...]