COOKING & BAKING
DICTIONARY
Page 2 covers L - T
GANACHE |
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A rich chocolate mixture of semi-sweet chocolate & whipping cream |
GASTRIQUE |
A vinegar & sugar based sauce that can be used for either savory or sweet dishes |
Balsamic, wine & fruit vinegars can be used to make a Gastrique |
Sometimes fruits are added |
Gastriques are often added to sauces to give them more flavor & they can be used to decorate a plate |
GLAZE |
To cover with a glossy coating like a diluted jelly for fruit desserts or Genache for cakes |
GRANITA |
A simple way to make a semi-frozen fruit dessert sort of like a 'slushy' |
GREMOLATA |
A classic Italian seasoning mix of parsley, garlic & lemon zest |
HARICOT VERT |
Long thin green bean |
JIGGER |
A small cup-like measuring tool used generally in making mixed alcoholic drinks. They may be made of metal or glass. Some, but not all, will have will have measurements on the side. |
JULIENNE |
To cut or slice vegetables, fruits or cheese into match-stick like pieces |
JUS |
French for juice or a thin gravy |
LEMON CURD |
A thick, soft & creamy, spreadable cream that has a tart yet sweet flavor |
MACERATE |
A liqueur, wine or juice soaks a food to moisten or softent & add flavor |
MANDOLINE |
A rectangular food slicer with interchangeable blades
that vary the thickness, shape & design of slices of food |
MARINATE |
To allow food to stand in a liquid in order to tenderize or add flavor |
MEUNIERE |
Dredged with flour & sauteed in butter |
MICRO-GREENS |
Immature very small greens |
MINCE |
To chop food into very small pieces |
MIREPOIX |
A traditional flavor mix common in French cooking |
Consists of two parts chopped onion to one part each chopped carrot & celery |
Used in stocks, soups & stews |
MIRIN |
A sweet cooking sake (wine) There are a couple of brands with OU Kosher Supervision |
MISE EN PLUS |
French term that means everything in its place |
Gathering all your tools & ingredients before starting to cook or bake |
NIGARI |
The mineral-rich mother liquor that remains after salt is extracted from seawater. It contains sodium chloride, magnesium chloride, magnesium sulfate, calcium sulfate, potassium chloride & magnesium bromide. It is used to coagulate soy protein to make tofu. |
NUTRITIONAL YEAST |
An inactive yeast that can give you a cheesy, nutty, savory or umami flavor |
PANKO |
Coarse bread crumbs |
PANNA COTTA |
Molded custard made with eggs or gelatin |
PARBOIL |
To boil until partially cooked ( See Blanch above) |
PARE |
To remove the outermost skin of a fruit or vegetable |
PESTO |
Can be of made with herbs & nuts ground with olive oil to form a thick paste (traditionally with parmesan cheese |
PISTOU |
Similar to Pesto but made with garlic, basil & olive oil Some chefs like to add grated Swiss or Parmesan cheese Often used to as a spread on bread |
POACH |
To cook gently in hot liquid kept just below the boiling point |
POLPETTINE |
Meat Ball OR Vegetarian 'meat' ball |
POMODORO |
Similar to marinara sauce only it's thicker, but still liquid It feels a lot like minced tomatoes in your mouth |
PROFITEROLE |
A cream puff |
PUREE |
To mash food by rubbing thru a sieve, food mill or food processor until smooth |
RAGU |
A meat based sauce |
RAMPS |
Wild green onions |
RAS EL HANOUT |
Morrocan seasoning that's a combination of floral & spice tones with just a hint of heat. It can include up to 30 herbs & spices often including nutmeg, mace, cinnamon, turmeric, cayenne, ginger, cardamom, black pepper, allspice & cloves Add it to slow cooked stews like cholent, rice or couscous Kosher certified by Earth Kosher. |
REDUCE |
To boil a liquid (usually stock, wine or a sauce) rapidly
until the volume is reduced by evaporation This thickens the consistency & intensifies the flavors |
REFRESH |
To run cold water over food that has been parboiled OR blanched to stop the cooking process quickly |
ROMESCO |
A sauce made with roasted red peppers, almonds, garlic & tomatoes |
ROULADE |
SAVORY Pounded Meat or Chicken rolled around a filling with mix of vegetables & often browned before being baked or braised in wine or stock |
SWEET A thin cake baked on a ' jelly roll pan' or cookie sheet until firm but still moist then spread with a sweet filling and rolled up in like a jellyroll |
ROUX |
A mix of equal amounts of flour & butter/margarine used to thicken sauces & soups |
SABAYON |
A light mousse or custard like Italian dessert with eggs, sugar & white wine |
Same as Zabaglione |
SAMBAL OELEK |
A ground hot red chili sauce |
SAUTE |
To cook &/or brown food in a small amount of oil or shortening |
SCALD |
To heat just below the boiling point when tiny bubbles appear at the edge of the saucepan |
SEMIFREDDO |
Semi-frozen dessert with a consistency
like a frozen mousse, ice cream cake or custard |
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More cooking pages
Methods Explained | Baking Substitutes | Cooking Substitutes
Measurements & Equivalents
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