Home | Cooking Terms

Cooking Terms

Truffle oil

A neutral oil (or sometimes a flavorful oil like olive oil) infused with a truffle flavor. Some oils are certainly more "truffley" than others.

Orzo

A pasta that looks almost exactly like rice. It is cooked exactly like pasta in boiling water.

Orecchiette

A shape of pasta very popular in Apulia Italy. It translates into "little ears" and is a small round pasta with a slight cupped shape. It is ideal for holding sauce or flavored oils in the "cup" of the pasta.

Oil cured (olives)

This is not a type of olive, but rather a way of curing them. Typically very ripe olives are macerated in oil and have a noticeably soft flesh.

Nape

Means to coate with a sauce.

Natural Rack

Typically most items that are roasted are done so on a metal rack. A natural rack is the use of a food item to take the place of the metal rack. An example of this might be a filet of beef that is roasted on a bed of Rosemary. In this case the Rosemary will act as a rack which allows the filet to cook evenly over the entire surface.

Nicoise

These small olives from the south of France have a medium brown color and have an excellent refreshing olive flavor. The little flesh surrounding the pit is somewhat difficult to remove.

Nori

Sheets of roasted seaweed used most often to wrap sushi (sticky rice topped with fish --most often raw).

Herbes de Provence

A mixture of different herbs that always includes thyme, savory, and rosemary. The mixture can also include any or all of the following herbs: lavender, oregano, and marjoram.

Hollandaise

A classic sauce that is made with a recuction of vinegar, egg yolks, melted butter, and flavored with lemon juice. It was one of the five grand sauces.
back 1 2 3 4 5 6 7 8 9 10 next last total: 110 | displaying: 31 - 40