- Industri: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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A mixture of ground anchovies, vinegar, and seasonings. Anchovy paste is available in tubes in the canned fish or gourmet section of the supermarket.
Industry:Culinary arts
A category of sugar substitutes that have no nutritional value. Because they have unique attributes, they should not be substituted for other sweeteners unless a recipe calls for them specifically.
Industry:Culinary arts
A spicy pork sausage used in Mexican and Spanish cuisine. Spanish chorizo is made with smoked pork, and Mexican chorizo is made with fresh pork.
Industry:Culinary arts
Pure chocolate with most of the cocoa butter removed. Dutch-process or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor.
Industry:Culinary arts
A confection made from pieces of ginger (gingerroot) cooked in a sugar syrup, then coated with sugar. Also known as candied ginger. Store in a cool, dry, dark place.
Industry:Culinary arts
To gently swirl one food into another. Marbling is usually done with light and dark batters for cakes or cookies.
Industry:Culinary arts
To cut narrow slits, often in a diamond pattern, through the outer surface of a food to decorate it, tenderize it, help it absorb flavor, or allow fat to drain as it cooks.
Industry:Culinary arts
A fortified wine that ranges from dry to sweet, and light to dark. Sherry can be enjoyed as a predinner or after-dinner drink, and it is also used in cooking.
Industry:Culinary arts
A French term that refers to a mixture of flour and a fat cooked to a golden- or rich-brown color and used for a thickening in sauces, soups, and gumbos.
Industry:Culinary arts
A dairy product made from whipping cream and a bacterial culture, which causes the whipping cream to thicken and develop a sharp, tangy flavor. If you can't find crème fraîche in your supermarket, you can make a substitute by combining 1/2 cup whipping cream (do not use ultra-pasteurized cream) and 1/2 cup dairy sour cream. Cover the mixture and let it stand at room temperature for two to five hours or until it thickens. Cover and refrigerate for up to one week.
Industry:Culinary arts
