Glossary of terms used on this site
There are 546 entries in this glossary.All
| Term | Definition |
|---|---|
| Acidulated water |
Acidulated water Water that has been made slightly acidic by the addition of an acid substance such as lemon juice or vinegar (about one teaspoon to half a litre of water). Peeled fruit and vegetables such as apples, pears, celeriac, globe artichokes and salsify are immersed in acidulated water to prevent them from discolouring. It can also be used for cooking. Cauliflower, for instance, will be snowy white if boiled in acidulated water. |
| Agar-agar |
Image: Agar-agar A vegetarian alternative to gelatine , agar-agar is the jelly that results from boiling several kinds of seaweed together. It's dried and sold in powder form, flakes or bars and is also used as a stabiliser or thickener in many food products. It's available from the larger branches of most supermarkets as well as Asian grocers (it's frequently used in Asian cuisines). Useful if you want to make a jelly using pineapple, kiwi fruit or papaya, because these fruits break down the protein found in gelatine, preventing the jelly from setting. |
| Al dente |
Image: Ravioli The only way to serve pasta ! This is an Italian phrase meaning 'to the tooth'. It's used to describe the texture of pasta (and risotto rice) as tender or soft on the outside but with some resistance when bitten into. If you normally serve your pasta soft, try it this way and taste the difference. Every shape and brand of pasta cooks differently; only the taste test, not packet instructions, will tell when it's cooked perfectly. |
| Albumen |
Image: Broken egg on a plate The white part of an egg. It contains virtually no fat and is high in protein. Egg whites have many uses in cooking. Whisking egg whites traps air. When whisked egg whites are folded into other ingredients which are then baked, the air remains trapped inside making the likes of meringues , mousses or soufflés light and airy. |
| Allspice |
Image: Allspice An aromatic spice that looks like a large, smooth peppercorn (about the size of a pea), allspice is the dried berry of the West Indian allspice tree. It's also called Jamaican pepper or pimento and is so called because its taste is said to resemble a combination of cinnamon , cloves , nutmeg and black pepper . Allspice can be bought whole or ground and is used in both sweet and savoury dishes including mulled drinks, Christmas pudding, pickles and marinades , and Jamaican jerk chicken. |
| Almonds |
Image: Almonds Almonds come from the fruit of the almond tree. There are two types: bitter and sweet. Sweet almonds are the ones that we eat and cook with. They can be bought whole with the skin on or blanched and skinned, halved, flaked, chopped or ground. Bitter almonds are more strongly flavoured and contain traces of prussic acid when raw. Prussic acid can be lethal in small doses but bitter almonds are processed to remove the poisons; they're then used to flavour extracts and liqueurs. The toxins are also destroyed by heat, so bitter almonds can be used in baking. Sweet almonds are among the most commonly used nuts. They're used in a variety of cuisines, such as European, Middle Eastern and Indian. They can be used as decoration, or for desserts, in sweets and pastries such as praline or the Spanish version of nougat (turron), in macaroons , marzipan and in place of flour in cakes. In savoury dishes they’re used in everything from stuffings to salads and tagines to pilau. Several recipes might tell you to toast almonds before using them, which intensifies their flavour and gives more colour and crunch. Dishes described as 'amandine' are served with whole or split blanched almonds - trout amandine being a universal classic. |
| Amaranth |
D E F G H I |
| Amaretti |
Image: Amaretti biscuits Meaning 'little bitter things' in Italian, amaretti are small almond biscuits similar to macaroons . Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They're light and airy, crunchy on the outside and chewy in the middle. Serve them as an after-dinner treat with sweet wine or liqueurs - Italians like to dip them in red wine. They can be used instead of sponge fingers in trifles and tiramisu , or ground up and used in cakes and desserts. Amarettini are the mini version. For an easy dessert, sandwich them together with buttercream, or serve a la |
| Anchovy |
Anchovies vary in size and can be bought either fresh or cured. Fresh anchovies look and taste similar to sardines. They’re not easy to find in the UK because there isn’t a great demand for them, but try Italian or Spanish delis. Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and sold in tins or jars. The type packed in oil need to be drained before use. You may want to soak the salted variety in milk for a while to get rid of any excess saltiness. Supermarkets have a limited range but delis tend to sell a wider range. Use anchovies to make anchovy butter to serve with fish, anchovy toast, tapenade or the Italian bagna cauda - a mixture of butter or olive oil, garlic, basil and anchovy fillets mashed into a sauce and served hot with vegetables as a type of fondue. Anchovies have an affinity with red meat and also form the basis of condiments such as anchovy essence, Worcestershire sauce, Asian fish sauce and Patum Peperium. Dippy egg with anchovy soldiers Tapenade Char-grilled loin of spring lamb with rosemary anchovy dressing |
| Anchovy essence |
A natural juice concentrate from anchovies , this is the British equivalent of Asian fish sauce and is a good substitute for it. Used sparingly it can add an extra kick to soups, stews and sauces. |
| Angelica |
Image: Candied angelica Angelica may be familiar as the acid green crystallised or candied strips used as a decoration on cakes and desserts, but angelica itself is a herb. It's known as 'herb of the angels' (hence the name) because it was believed to have medicinal properties. This tall plant, which has a long firm stem and bright green leaves, is a member of the parsley family. |
| Annatto |
A paste produced from achiote seeds, which are ground and used as a spice in parts of Latin America. Annatto is more important as a colouring agent than as a spice. It's used to make a bright orange-yellow dye that's produced commercially and used to colour butter, margarine, cheese (such as Cheshire and Lancashire) and smoked fish such as mackerel and kippers. |
| Antipasto |
Image: Antipasto An Italian word, meaning ‘before the pasta ’, these delicious plates of hot and cold starters are the equivalent of French hors d'oeuvres. A mixture of antipasti could include platters of cheeses, smoked meats, salamis , olives , a selection of seafood, marinated vegetables and various breads with olive oil and salt for dipping. Although it's all too easy to eat for Italy, they're dishes intended to whet the appetite, not to sate it! |
| Aperitif |
Image: Vodka Martinis in glasses A French term referring to a light alcoholic drink taken before a meal. Ideally an aperitif should stimulate the appetite and tantalise the palate, preparing it for greater things to come. The French often enjoy a glass of pastis before a meal. Other popular aperitifs include drinks based on wine (for example, vermouth) or alcohol (for example, anise, bitters) and certain spirits and liqueurs. Arak (an aniseed-flavoured clear spirit) is drunk as an aperitif in some Arabic countries, ouzo in Greece and a glass of fino or manzanilla sherry in Spain. |
| Arborio rice |
Image: Arborio rice Arborio is the classic risotto rice from the north Italian region of Piedmont. It's probably the best all-rounder for cooking. This medium- to long-grain rice can absorb a lot of cooking liquid yet still retain a good 'bite' when fully cooked. Saffron risotto Cep risotto Pumpkin risotto with crispy sage |
