Wikis related to cooking-terms

A rare fungus that grows underground (only several inches below ground). They come in both white and black varieties. Not all truffles are created equal, as there can be considerable quality differences between truffles due to ripeness and location of harvest. Truffles have a pungent, almost magical flavor that is greatly appreciated among gourmets.     La Truffe A fungus that grows under certain trees mainly Oaks, but also chestnut, hazel and Beech                      Arguments amongst truffle scholars   The name comes from the Latin Tuber or Tubera, meaning outgrowth or...

See Puff  Pastry

A premium medium-grain rice grown in China and once the exclusive grain of Chinese emperors. When cooked it is not sticky like other black rices and has a nutty taste and rich purple color.    

Pieces of raw or nearly-raw fish or other seafood served most often in Japanese restaurants, usually presented in an artistic fashion and using only the highest quality fish.   Common Misconceptions   Thickness: Most sashimi should not be sliced paper-thin, but rather thick enough that the individual type and cut of fish manifests its own distinctive texture. Second-rate or previously-frozen fish is often sliced very thin to disguise an inferior texture.   Raw: Not all sashimi is served raw. In particular, a number of fish are generally lightly salt-pickled, the most common of these...

The bud of a Mediterranean plant that is most often sold in brine, and less often salted. It is used in a wide array of recipes for the burst of flavor it provides.   Salina Capers: Salina is the second largest island just north of Sicily´s coast. The quintessential caper is a pungent, almost peppery shrub that buds dark olive green buds which are often sold in brine and / or pickled. They are an important ingredient in tomato with white wine sauces, such as the renowned international dish Pasta Puttanesca. Another well known Sicilian dish featuring capers is Caponata.     French:...

Original from India, basil gets it's name from the Greek word Basilikos. Basil is characterized by strong sweet flavor which is slightly acidic, and large flat leafs. Commonly used in Italian cooking Basil goes well with a multitude of dishes but is most commonly paired with tomatoes.         Basil Variety: Purple Basil, many variety of Sweet Basil, Dark opal, Indian Basil, bush Basil Part use: stems, leaves and flowers Actions: stimulant, digestive, tonic, antiseptic   Apothecary   Internally: Good to use for settling upset stomach, relieving nausea, ease digestion, with a...

The term for what sausages are stuffed in. They are either natural casings, which come from the intestines of sheep, hogs, or cattle; or be synthetic. The natural casings are technically edible, but the larger ones are too tough to eat. Synthetic casings are not edible.   Learn more : Sausage casings                                                                              

    Sections of citrus fruits that are completely devoid of membranes.  

A very thin "pancake" of French origin. Crepe batter is very thin and sauteed briefly in a very hot, lightly greased pan.   research paper

Although originally dried in the sun with garlic, salt, olive oil, and spices many commercial varieties exist today. Typically plum tomatoes are first split in half and place on a rack. They are seasoned with salt, pepper, garlic and then drizzled with olive oil. After which they are place in an oven over night with only the pilot light on. After they have dried they can be stored in olive oil until use. If using a commercial variety not packed in oil then sundried tomatoes can be reconstituted with a little warm water.    

This term is a French word that is best translated as preserving. It has 2 meanings--one for the savory kitchen and one for the pastry kitchen. In the savory kitchen, it historically refers to a meat submerged in flavorful rendered fat and cooked slowly until very tender. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors). Confit has also been applied to anything that is cooked slowly, while not necessarily being completely submerged in...

Occurs when sugars in a food product are browned as a result of heat being applied. Sugar will begin to caramelize at 320 degrees F. Generally it occurs between 320 and 360 degrees F.

The French name for a fish stock. It is usually made with bones and gill-less heads of lean, salt water fish (the flat fish are the most prized), chopped onion and celery, bay leaf, thyme, peppercorns, and white wine. The entire mixture is slowly brought to a boil, skimmed and simmered gently for 20-30 minutes before being strained.                                                                                                                                         Fish Fumet Questions!                                                                                   

Paper thin slices of raw meat or fish laid flat on a plate and brushed with a fragrant marinade just prior to serving.     For more discussions : beef carpaccio                                                                                              

Typically this is a small bundle of herbs that is tied with string. Herbs that are most commonly used are; bay leaf, parsley, thyme, and other aromatic herbs. A bouquet is generally used in the preparation of stocks and sauces to enhance flavor.

A variety of Italian short grain rice used to make risotto.  

These are very small, even tiny olives that are a medium brown color. They originate in Spain (the Siurana district in Catalonia) and are characterized by a small amount of pleasantly bitter flesh on each olive. They are always brine cured. This olive is also prized for making excellent olive oil

The process of adding a flavor to a hot liquid medium (i.e. tea) or a cold liquid medium ( i.e. herb oils or vinegar). Infusing can sometimes also pertain to adding a flavor to a solid ingredient ( i.e. vanilla sugar).

The use of a liquid to lift caramelized drippings left in a pan after roasting or sautéing. Often dry white wine, stock, or water is used for this purpose.

The French word for a skewer. Anything that is served "en brochette" refers to that fact that it is cooked on a skewer, usually being sautéed or grilled.