3.1 Glossary of Culinary Terms: A - B
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This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.
3.1 Glossary of Culinary Terms: A - B
ADOBO - it is a sauce, a marinade, or a style of cooking, of Mexican or
Filipino origin. Common to both versions is simmering in a marinade of
vinegar (or acidic juices), garlic and peppercorns. In the Mexican
incarnation, the sauce is a spicy blend of chilies, herbs and vinegar.
The Filipino version replaces chilies with soy sauce.
AHI (AH-HEE) - The Hawaiian name for yellowfin, as well as bigeye tuna.
AJI - Aji (singular form) is what the Peruvians call chile peppers. The
species in particular is capsicum baccatum.
ALLSPICE - The dried, unripe berry of a small tree. It is available
ground or in seed form, & used in a variety of dishes such as pickles,
casseroles, cakes & puddings. Also known as Jamaica Pepper.
AMAZU SHOGA (ah-MAH-zoo SHOH-gah) - Thinly sliced or shredded fresh
ginger pickled in a sweet vinegar marinade. It's beige or pink, used as
a garnish for many Japanese dishes, particularly sushi. Also known as
GARI.
ARBORIO RICE (ar-BOH-ree-oh) - A high-starch Italian rice shorter and
fatter than any other short-grain rice. It's used to make risotto, a
creamy rice dish.
ASIAN PEAR - Ripe Asian pears (also called Chinese pears and apple
pears) are quite firm to the touch, crunchy to the bite, lightly sweet
and drippingly juicy.
ATEMOYA (ah-teh-MOH-ee-yah) - A fruit that is about the size of a large
sweet bell pepper with a dusty green skin that has a rough petal-like
surface. It has a custard-like pulp that is cream-coloured and studded
with large black seeds. Its sweet flavour tastes like a blend of mango
and vanilla. Makes a delicious snack eaten out-of-hand.
AUBERGINE - see eggplant
BAGEL - Chewy bread with a hole in the middle - round, and 3-4 inches in
diameter. The origin is Russian-Jewish. Can come with many types of
toppings on it. Dough is boiled then baked with toppings such as onion,
garlic, poppy seeds etc. Flavours can also be kneaded into the dough.
On the US east coast usually used as a breakfast bread but can also be
used as a sandwich bread.
BALSAMIC VINEGAR ("Aceto Balsamico di Modena") or BALSAMIC DRESSING
("Condimento Balsamico di Reggio Emilia") - see also Traditional Balsamic
Vinegar.
An unaged mix of red wine vinegar and concentrated grape juice (locally
grown grapes), flavoured with caramel and other ingredients, usually
used as a substitute to the "tradizionale" and actually trying to
imitate its taste. The price is in the 3-8 euros range for 0.5-liter
bottles.
BASMATI RICE (BAHS-MAH-TEE) - A perfumy, nutlike-flavoured long-grain
rice with a finer texture than regular rice. Often called for in Indian
and Middle Eastern dishes.
BEETROOT - Called beet in US. The red, succulent root of a biennial
plant (Beta vulgaris). Often dressed with vinegar and served cold and
sliced, but can also be served hot and is the basis of most borschts.
BELL PEPPER - see Capsicum
BERMUDA ONION - A large sweet onion with several regional names. May
also be known as Spanish Onion, and possibly 1015 onion.
BERRY SUGAR - caster sugar
BISCUITS - in the UK, equivalent of US cookies (small, sweet cakes). In
the US, a type of non-yeast bread made of flour, milk, and shortening,
usually
served with breakfast - small, and similar to what much of the world refers
to
as 'scones'.
BLACK BEAN - also called (black) turtle bean, Mexican black bean,
Spanish black bean, frijole negro.
BLACK TREACLE - see section 1.5
BOSTON BEAN - see Navy bean.
BOUQUET GARNI - A bundle of herbs tied with a string. Generally includes
thyme, parsley, bay leaves. Often, celery is included, too. Sometimes,
also basil, tarragon, chervil, etc. are added. Used in various recipes.
The bundle is removed when the cooking is complete.
BRINJAL - see Eggplant
BROASTING - A cooking process trademarked by the Broaster Company of
Beloit, Wis. It requires the use of the Broaster stainless steel
pressure fryer, as well as the Company-produced marinade, seasonings,
coatings and condiments. It is a high-pressure cooking method that is
supposed to make chicken moist and juicy on the inside and crispy on the
outside, i.e., not unlike plain fried chicken, but not as greasy, either.
BROCCOLRABE - A green bitter vegetable unless harvested young. Looks
like broccoli but has skinnier stalks. The leaves, stems and florets
are eaten. Really good sautéed with garlic and olive oil and served
over pasta. Also known as Italian Broccoli, rabe, rapini.
BURDOCK - Known in Japan as gobo, it is a slender root vegetable with a
rusty brown skin and greyish-white flesh with a sweet, earthy flavour
and tender-crisp texture. Burdock can be thinly sliced or shredded and
used in soups, and with vegetables and meats.
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