Food Truck Podcast
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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[...]
Gourmet Glossary: T
Tabasco Sauce: A hot, spicy sauce made from vinegar and red chili peppers. Taco: In Spanish means a sandwich made with a tortilla. Like a sandwich, it can be made with almost anything and prepared in many different ways. The taco can be eaten as[...]
Gourmet Glossary: U
Ugli Fruit: A hybrid of grapefruit, orange and tangerine. Umami: Fifth element of taste. Umami is the Japanese word for “delicious” or “savory” but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and[...]
Gourmet Glossary: V
Vanilla Pod: The fragrant dried pods of the vanilla orchid, used as a flavoring. Veal Oscar: Classic Swedish dish. Traditional preparation for Veal Oscar has veal medallions topped with crabmeat and asparagus and a little béarnaise sauce. Vegemite: One of several yeast extract spreads sold in[...]
Gourmet Glossary: W
Waldorf Salad: Also called Waldorf Astoria Salad. A classic American fruit salad that usually consists of apples, lemon juice, celery, walnuts, and mayonnaise. Walnut: A rain shaped nut, used in sweet and savory dishes. Walnut Oil: An expensive and strongly flavored (nutty) oil, which is popular in Middle[...]
Gourmet Glossary: X
XXX, XXXX, 10X: An indicator on a box of confectioners' sugar of how many times it has been ground. The higher the number of X's the finer the grind. Xavier: A soup or consomme thickened with arrowroot or rice flour. 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[...]