Abbacchio
Italian for a very young lamb.
Acerola
A tiny tree which gives small, dark-red, cherrylike fruits. It's found primarily in and around the West Indies. The fruit is sweet and has one of the highest concentrations of vitamin C and is used in desserts and preserves. It's also called West Indies Cherry, Puerto Rican Cherry and also known as Barbados Cherry.
Acetic Acid
Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or cider. Acetic acid is the constituent that makes vinegar sour.
Achiote seed
It's also called Annatto, which is used as a coloring agent used to color butter, margarine, cheese and smoked fish. Achiote seeds are slightly musky-flavored seeds of the annatto tree. These seeds are available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color. (Brown seeds are old and flavorless.)
Acidulated Water
Water to which a small amount of vinegar, lime or lemon juice has been added. It's used to prevent discoloration of some fruits and vegetables, such as apples and artichokes that brown or darken when their cut surfaces are exposed to air.
Adobo
1. A national dish from Philippine which consists of braised chicken and pork with coconut milk.
2. A kind of seasoning from Philippine composed of chiles, herbs and vinegar.
Agar-Agar
It's also called Japanese gelatin and kanten. This tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands. It's available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
Aioli
Garlic mayonnaise, that is quite strong, from Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.
Aji-No-Moto
A Japanese name for MSG (MonoSodium Glutamate).
Ajwain
These are light brown to dark purple-red seeds that resemble celery seed in size and shape. It's related to Cumin and Caraway. It tastes like Thyme. It comes from Southern India. You can find these in Indian markets. They come in seed form as well ground form. Ajwain is most commonly used in Chutneys, curries, legumes and breads.
A l' Ancienne
French for "in the old style". It describes a traditional preparation method of braising, usually beef, then simmering.
A l' Andalouse
French phrase for describing dishes using tomatoes, pimientos with rice pilaf or sausage. Andalouse sauce refers to mayonnaise mixed with tomato puree and pimiento.
A la carte
A menu term signifying that each item is priced separately.
A la king
A dish made of diced food, usually chicken or turkey cooked in a rich cream sauce containing mushrooms, green peppers, pimientos. Sometimes Sherry is added to this dish.
A la mode
French meaning referring to the style in which a dish is prepared. In America, the term also means pie topped with ice cream.
Al Dente
Italian for "to the tooth", which is used to describe food, usually pasta, that is cooked only until it offers a slight resistance or which is cooked but still has a bite to it.
Albumen
Other word for egg-white.
Alfalfa
It's generally grown for fodder. However, the seeds are also sprouted for human consumption. Alfalfa sprouts are popular in salads and on sandwiches.
Allspice
Also known as Jamaica Pepper, this pea-sized berry of the evergreen pimento tree comes from Jamaica, the West Indies and South America. The dried berries are dark brown in color and are available whole and ground. The spice tastes like a combination of cinnamon, cloves and nutmeg, hence the name. It's used in both sweet and savory cooking. Like other spices, it should be stored in a cool dark place and no more than six months.
Almonds
Almonds come from the fruit of the almond tree. There are two types of almonds, sweet and bitter. Sweet almonds are the ones that we eat and cook with. Bitter almonds are more strongly flavored and contain traces of prussic acid when raw.
Alum
These are highly astringent crystals of potassium aluminum sulfate. These were once widely used as the crisping agent in canning pickles. Alum can cause digestive distress. Today's modern canning methods make its use unnecessary.
Amaranth
Amaranth is a tall plant with broad leaves that produces thousands of tiny seeds. It's also called Chinese Spinach. Both leaves and seeds are edible. It's rich in protein and calcium. Amaranth greens taste delicious and are slightly sweet. Amaranth is used in cooking as well as in salads. The seeds are used as a cereal or can be ground into flour to make breads. Amaranth seeds and flour can be found in health-food stores as well as in some Caribbean and Asian markets.
Amaretti
Italian for "little bitter things". Amaretti are little almond cookies or biscuits. They are like macaroons. Amaretti are made from ground sweet and bitter almonds, egg and sugar. Sometimes they are also made from ground apricot kernels. They are crunchy on the outside and chewy on the inside. They are light and airy. Amaretti can be served as an after-dinner treat with dessert wines or liqueurs. They can also be used for making delicious little ice-cream sandwiches. In making tiramisu, amaretti can be used instead of ladyfinger cookies.
Ambrosia
1 Also means "immortality" according to Greek mythology. Ambrosia was the food of Gods on Mt.Olympus.
2 Today, Ambrosia also means a dessert made of mixed chilled fruit, usually bananas and oranges, with coconut and served as a salad.
3 Ambrosia is a mixed drink made of Cognac, Brandy and Cointreau or raspberry syrup shaken with crushed ice. The shaken mixture is strained into a glass which is topped off with chilled Champagne.
Amchoor
Also known as Mango Powder, Amchoor is an East Indian seasoning made by pulverizing sun-dried, raw green mango into a fine powder. It's very tart, acidic and has a fruity flavor that adds character to many dishes including meat dishes, vegetables dishes and curries. It is also used to as a tenderizer for meat, poultry and fish.
Anchovy
Anchovies are a species of small, silvery fish. There are many species of this fish. However, the true "anchovies" come only from the Mediterranean and southern European coastlines. Fresh anchovies look and taste similar to sardines. These tiny fish are generally filleted, salt-cured and canned in oil. The type packed in oil need to be drained before use. They're sold flat and rolled. Canned anchovies can be stored at room temperature for at least a year. To reduce the saltiness in anchovies, soak them in cool water for about 30 minutes, then drain and pat dry with paper towels. Due to being quite salty, anchovies are used sparingly. They're used in flavoring sauces and as a garnish and other preparations.
Anchovy Paste
A paste made of pounded anchovies, vinegar, spices and water. It comes in tubes and is convenient for many cooking purposes.
Angelica
A member of a parsley family, Angelica is a sweet herb. Also known as "herb of the angels". It's grown extensively in Europe. It has pale green celery like stalks. It's most often candied and is used as decorations for cakes and other desserts. Angelica is also used to flavor liqueurs and sweet wines.
Anise
This is a small annual plant which is a member of parsley family. The seed is greenish-brown and is shaped like a comma. Both the leaves and seed have a distinctive, sweet licorice flavor. Anise seeds are used in flavoring sweet dishes as well as savory dishes. Anise seed also plays an important role in the Southeast Asian cooking. Chinese cooks use STAR ANISE more than anise seed.
Annatto
A paste of achiote seeds which is used as a spice in parts of Latin America. It's more important as a coloring agent used to color butter, margarine, cheese and smoked fish, rather than a spice.
Antipasto
Italian for "before the meal", this delicious dish includes delicious appetizers such as cheese, smoked meats, olives, fish and marinated vegetables. Antipasto is the equivalent of French hors d'oeuvres.
Aperitif
A French term referring to light alcoholic drinks such as Champagne, Sherry, Lillet. These drinks are usually taken before a meal to stimulate the appetite and tantalize the palate, preparing it for greater things to come. The French often enjoy a glass of pastis before a meal.
Aphrodisiac
Named for the Greek Goddess of love, Aphrodite. It's a substance, including food and drink, the purpose of which is to arouse or increase sexual desire. Better known examples of edible aphrodisiacs are caviar, oysters, truffles.
Arborio Rice
A medium to long grain risotto rice that comes from the north Italian region of Piedmont. It's probably the best rice for all-purpose cooking that can absorb a lot of liquid and still retains a good bite when cooked completely.
Argan Oil
Argan oil comes from the nuts of the argan tree which is indigenous to Morocco. It's related to the olive but has a distinct flavor of its own. Argan oil can be drizzled over food before serving or stirred into soups, couscous and tagines. It also has numerous health benefits and is also used as a skincare product.
Arrowroot
Arrowroot is a starchy product of the root of a tropical plant called maranta. It's used as a thickening agent for sauces, juices and syrups. It's tasteless unlike corn flour, which needs to be cooked to get rid of it's raw chalky taste. Arrowroot gives a clear glossy finish when used in soups, sauces and fruit syrups. Arrowroot can be found in supermarkets, health-food stores and Asian shops.
Artichoke
A name confusingly shared by three unrelated plants, The Globe Artichoke, Jerusalem Artichoke and Chinese or Japanese Artichoke. The globe artichoke, considered the true artichoke, is cultivated mainly in California's mid coastal region. It's the bud of a large plant from the thistle family. It has tough, petal-shaped leaves. To eat a whole cooked artichoke, break off each leaf and draw the soft fleshy base through your teeth. Once you've removed all the leaves, you can pull or slice off the hairy 'choke' and then eat the heart and the meaty bottom with the remaining sauce. Globe artichokes are available year-round, with the peak season from March through May. Buy deep green, heavy-for-their-size artichokes with a tight leaf formation. The leaves should "squeak" when pressed together. Artichokes are best used the day of purchase. Artichoke hearts are available frozen and canned. Artichoke bottoms are available canned. Artichokes contain small amounts of potassium and vitamin A. The Jerusalem artichoke is related to the sunflower family and it's the plant's underground tubers that are eaten. They're pale brown or purple-red skinned and are irregular in shape. To eat them, scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use to stop them from discoloring.
Asafoetida
It's a flavoring spice that is obtained from a fennel like plant. It grows mainly in Iran and India. Asafoetida can be found in powdered or lump form. It can be found in Indian markets and is used in many Indian dishes. It has a garlicky smell and should be used in very small quantities.
Ascorbic Acid
A scientific term for vitamin C. Ascorbic acid used in commercial preparations as an antioxidant. It's sold for home use to prevent browning of vegetables and fruits. It's used in commercial preparations as an ANTIOXIDANT.
Aspic
A savory usually clear jelly, made of clarified meat, fish or vegetable stock and gelatin. Clear aspics may be used as a base for molded dishes or also as glazes for cold dishes of meat, poultry, eggs and fish. Tomato aspic is made with tomato juice and gelatin and is opaque.
Assaisonne
French term for "seasoned" or "seasoned with".
Aubergine
A French word for "eggplant".
Au Jus
A French phrase referring to meat served with its own natural juices, commonly used with beef.
Au Lait
French phrase referring for to foods or beverages served or prepared with milk. Example, Cafe Au Lait.
Avocado
Also called Avocado Pear sometimes, is the fruit of the Persea Americana tree, which is native to the subtropical regions of the American continent. It's very rich in both protein and oil. Avocado has green, buttery texture with nut like flavor. It has a large central stone. The two most popular avocado varieties are the Haas, which is pebbly textured with almost black skin and the other variety is the green Fuerte with a thin, smooth skin. Usually firm unripe avocados are what are usually found in the market. Buy the ones that have unblemished skins with no soft spots, which suggest bruising. They're ripe and ready to eat when the flesh yields slightly when pressed with the thumb. The flesh discolors once cut, but lemon juice helps to minimize the effect. Avocados also contain a fair amount of vitamin C, thiamine and riboflavin. They're high in unsaturated fat. However, the California Avocado Advisory Board states that half of an 8-ounce avocado contains only 138 calories. |
