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  • +1

    Gourmet Glossary: "G"

    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 dehydrated garlic powder. *Gelatin* A setting agent, derived from animals, available ...
    Rated: +1
  • +1

    Gourmet Glossary: "F"

    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 a salty flavor. *Fillet* A boned, lean cut of meat, fish or ...
    Rated: +1
  • +1

    Gourmet Glossary: "E"

    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. *Essence or extract* Concentrated aromatic extract from the such as ...
    Rated: +1
  • +1

    Gourmet Glossary: "D"

    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 sediment left in pan after roasting to make a sauce. ...
    Rated: +1
  • +4

    Gourmet Glossary: "C"

    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 countries. *Capsicum* Generic name for the pepper family . *Caramelize* ...
    Rated: +4
  • +3

    Gourmet Glossary: "B"

    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 to ensure that cakes and breads rise. Balsamic Vinegar Dark brown vinegar from Italy, ...
    Rated: +3
  • +5

    Gourmet Glossary: "A"

    Gourmet Glossary: "A"
    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, used to stop peeled vegetables from discoloring. Agar-Agar A seaweed based vegetarian alternative to gelatin, used as a stabilizer or thickener. Albumen Egg white. *Allspice* A spice, berry used as a flavoring. ...
    Rated: +5