Cooking Glossary
- A - Acitron (crystallized biznaga cactus), is candied nopales (fleshy, oval
leaves that come from the prickly pear).Their color ranges from pale green
to dark green and prior to preserving, they taste similar to a tart green
bean. Acitrones are packed in sugar syrup and available in cans or jars.
To pronounce it, place the accent on the "o".
Acorn squash, shaped like their namesake, are winter squash that are up
to 6 inches (15 cm) in diameter and have deeply ridged, green skin and
orange flesh.
To prepare an acorn squash for cooking:
Cut in half with a heavy knife. Tap the inserted knife with a kitchen mallet
if the skin is very hard. Using a sharp-edged spoon, scrape out the seeds
and fibers. Remove the skin with a vegetable peeler or paring knife.For
other winter squash, see banana squash, butternut squash, pumpkin, and
spaghetti squash.
Active dry yeast, used to leaven dough, is sold in packages containing
2 1/2 teaspoons (1/4 ounces/7 grams) and also in bulk in some food stores.
Quick-rising yeast raises dough in about a third or half the time required
for regular yeast. Yeast is also available in fresh cakes; substitute
2 ounces (60 g) cake, or compressed, yeast for 1 tablespoon active dry
yeast. Store dry yeast in a cool, dry place; refrigerate cake yeast.
Adobo Sauce is a tangy sauce whose basic ingredients include vinegar, soy
sauce, garlic, pepper and chiles. Adobo is a national dish in the Philippines.
It is also a cooking style and is used in preparations with pork, chicken
, fish and even vegetables.
Adzuki beans, native to China, are reddish brown beans with a subtle sweet
flavor. Commonly purchased in their dried form, they are used in savory
dishes and are an ingredient in sweet preparations in China and Japan.
Adzuki beans are also made into a paste that can be found in Asian markets.
To sort and rinse dried adzuki beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard
any discolored and misshapen beans and impurities such as small stones
and fibers. Transfer the beans to a colander or sieve. Rinse well under
cold running water.To soak and rehydrate dried adzuki beans: Place the
cleaned beans in a bowl of fresh cold water to cover and soak for 3-8
hours at room temperature; drain well. Or, place beans in a saucepan
with water to cover, bring to a boil, remove from the heat, and soak
for 1 1/2 hours; drain well.For other bean varieties, see black, borlotti,
cannellini, cranberry, fava, flageolet, Great Northern, green, Italian
green, kidney, lima, pinto, red, white (navy), and yellow wax beans and
chickpeas, green lentils, and lentils.
Ale is an alcoholic beverage brewed from malt and hops. Because of the
hops, it is usually stronger and more bitter than beer. The color can vary
from light to dark amber.
Alfalfa sprouts are the germinating form of alfalfa seeds. They require
no soil, only water and cool temperatures. They emerge in two to seven
days, depending on the type of seed or bean. They are sold in the produce
section of supermarkets and are common
All-purpose flour has a medium protein content that makes it suitable for
most baking uses. Store all-purpose flour in an airtight container for
up to 1 year.
For other flour types, see bread, brown rice, buckwheat, cake, corn, gluten,
oat, rice, rye, seven-grain, and whole-wheat flours.
Allspice, available as whole berries or ground, is a sweet spice of Caribbean
origin with a flavor suggesting a blend of cinnamon, cloves, and nutmeg.
The berries can be crushed to release more of their flavor.
For other spices, see aniseeds, caraway, cardamom, cayenne pepper, chili
powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin,
curry powder, fennel seeds, garam masala, ginger, juniper berries, mace,
nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise,
sumac, and turmeric.
Almond extract, a flavoring, is made by dissolving the essential oil of
almonds in an alcohol base. Use products labeled "pure" or "natural" almond
extract.
For other flavorings, see anise, coconut, coffee, maple, peppermint, and
vanilla extracts.
Almond paste is a pliable paste made from blanched ground almonds, sugar,
and glycerine or other liquid. Almond extract is often used to intensify
the flavor. It is used in pastries as a flavoring agent and for decorative
work. It is less sweet than marzipan. Almond paste is available in most
supermarkets in 6 to 8 ounce cans and packages. Once opened, it should
be wrapped tightly and refrigerated. Bitter almond paste is used to flavor
Amaretti cookies.
Almonds are oval nuts with a mellow, sweet flavor, sold whole or cut into
slivers or slices, and are available blanched (skinless).
To blanch almonds:
Immerse whole almonds in a saucepan of boiling water and boil 2 minutes,
then drain. When the nuts are cool enough to handle, squeeze each one
between your fingers to slip it from its skin.To toast almonds: Spread
on a baking sheet and place in a preheated 325°F (165°C) oven.
Toast, shaking the sheet occasionally, until the nuts just begin to change
color and are fragrant, 5-7 minutes. Remove from the oven and let cool
to room temperature.To chop almonds: Spread on a work surface and, using
a chef's knife, chop with a rocking motion. Or, chop the nuts in food
processor fitted with the metal blade; do not overprocess or the nuts
will turn into a paste.To grind almonds: Use a countertop nut mill, the
best tool for grinding nuts evenly. Or, grind the nuts with a mortar
and pestle. You can also use a food processor fitted with the metal blade;
do not overprocess or the nuts will turn into a paste.For other nut varieties,
see Brazil nuts, candlenuts, cashews, chestnuts, hazelnuts, macadamia
nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.
Amaretti are crisp, sweet Italian biscuits flavored with apricot or almond.
Imported amaretti are available in well-stocked grocery stores and specialty-food
shops.
Amaretto is an Italian liqueur combining essences of apricot and almond.
American cheese is a processed, mild, Cheddar-style cheese appreciated
for its good melting properties.
For other cheese varieties, see añejo, asadero, bel paese, blue,
brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmentaler,
farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda,
Gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag,
mizithra, Monterey jack, mozzarella, panela, Parmesan, pecorino, provolone,
queso fresco, ricotta, romano, roquefort, Stilton, Swiss, taleggio cheeses.
Anaheim chiles, slender chiles measuring 6-8 inches (15-20 cm) long, have
a sharp, astringent flavor and are mild to medium hot. Sold fresh in their
green state, they are sometimes labeled chiles verdes (green chiles), New
Mexico peppers, or Rio Grande peppers. Anaheim chiles are also available
roasted or canned as green chilies.
To handle fresh Anaheim chiles:
Wear kitchen gloves to prevent any cuts or abrasions on your hands from
contacting the volatile oils. Wash your hands well with warm, soapy water
after handling chiles, and do not touch your eyes or other sensitive
areas.To stem and seed fresh Anaheim chiles: With a knife, cut each chile
in half lengthwise. Pull out the stem section and attached cluster of
seeds. Remove the thin membranes, or ribs, and remaining seeds.To roast
and peel fresh Anaheim chiles: Roasting develops the flavor of chiles
and softens their flesh. Place whole chiles on a baking sheet and roast
in a preheated broiler until the skin blackens. Or, hold with long-handled
fork over an open flame. Transfer to a paper bag or cover with aluminum
foil until cool, about 10 minutes. Peel off the skin, then remove the
stems, ribs, and seeds.For other varieties of chile, see ancho, árbol,
bird's-eye, cayenne, chilaca, chipotle, guajillo, habañero, jalapeño,
mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles
and ground dried chile.
Ancho chiles, literally "wide" chiles, are the dried form of
the poblano chile. They measure up to 5 inches (13 cm) long and 3 inches
(7.5 cm) wide. Wrinkled and deep reddish brown, ancho chiles vary in hotness
from mild to moderate, and have a slightly bittersweet taste.
To handle Ancho chiles:
Wear kitchen gloves to prevent any cuts or abrasions on hands from contacting
the volatile oils. Wash your hands well with warm, soapy water after
handling the chiles, and do not touch your eyes or other sensitive areas.For
other varieties of chile, see Anaheim, árbol, bird's-eye, cayenne,
chilaca, chipotle, guajillo, habañero, jalapeño, mulato,
pasilla, poblano, serrano, and yellow chiles, and dried red chiles and
ground dried chile.
Anchovies, tiny saltwater fish related to sardines, have an intense, briny
taste. They are most commonly available as canned fillets that have been
salted and preserved in oil. Imported fillets packed in olive oil are
the best, most commonly available choice for most recipes. Anchovies
packed in salt are sold in delicatessens; the bones need to be removed
before the fish are used in recipes.
For other types of fish, see cod, flounder, halibut, lingcod, mackerel,
monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass,
snapper, sole, swordfish, trout, and tuna.
Anchovies, tiny saltwater fish related to sardines, have an intense,
briny taste. They are most commonly available as canned fillets that have
been salted and preserved in oil. Imported fillets packed in olive oil
are the best, most commonly available choice for most recipes. Anchovies
packed in salt are sold in delicatessens; the bones need to be removed
before the fish are used in recipes.
Anchovy paste is made from preserved anchovy fillets combined with oil.
The smooth paste is sold in tubes and jars.
Andouille sausages are spicy Creole-Cajun smoked pork sausages that are
highly seasoned with red pepper and garlic. They are sold in well-stocked
grocery stores and meat markets.
For other sausage types, see Chinese, chorizo, chouriço, Italian
sausages, linguiça, loukanika, and mortadella.
Anejo cheese is an "aged" white Mexican cheese with a dry, crumbly
texture and a salty flavor. Look for it in Mexican markets and well-stocked
grocery stores. Grated romano, Parmesan, or feta can be substituted.
For other cheese varieties, see American, asadero, bel paese, blue, brousse
de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler,
farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda,
gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag,
mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone,
queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio
cheeses.
Angel hair pasta is an appropriately named cut of thin and delicate strands.
They are called "capelli d'angelo" in Italian.
For other types of pasta, see armoniche, bucatini, cannelloni, cannoli
shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli,
garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette,
orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti,
tagliarini, tagliatelle, and tortellini.
Angostura bitters are made from the distillation of aromatic herbs, barks,
roots and plants, bitters are a liquid used to flavor cocktails or food.
They are also used as a digestive aid or appetite stimulant. Bitters
generally have a high alcohol content and are bitter or bittersweet to
the taste. Angostura is actually a place in Venezuela where the product
was originally made. Today, production continues in Trinidad where Angostura
is the brand name for many products. See also bitters
Anise extract, a flavoring with a sweet licorice taste, is made by dissolving
the essential oil of aniseeds in an alcohol base. Use products labeled "pure" or "natural" anise
extract.
For other flavorings, see almond, coconut, coffee, maple, peppermint,
and vanilla extracts.
Anise powder, a spice of Mediterranean origin, are small crescent-shaped
seeds from a plant related to parsley. They have a sweet licorice flavor.
Generally sold whole, they can become powder when crushed with a mortar
and pestle.
Anise seeds, a spice of Mediterranean origin, are small crescent-shaped
seeds from a plant related to parsley. They have a sweet licorice flavor.
Generally sold whole, they may be crushed with a mortar and pestle.
To toast anise seeds:
Place the seeds in a small, dry, heavy frying pan over moderate heat and
stir until the seeds are aromatic, 1-2 minutes. Cool slightly before
using.For other spices, see allspice, caraway, cardamom, cayenne pepper,
chili powder, Chinese five-spice powder, cinnamon, cloves, coriander
seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper
berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan
pepper, star anise, sumac, and turmeric.
Aniseeds, a spice of Mediterranean origin, are small crescent-shaped seeds
from a plant related to parsley. They have a sweet licorice flavor. Generally
sold whole, they may be crushed with a mortar and pestle.
To toast aniseeds:
Place the seeds in a small, dry, heavy frying pan over moderate heat and
stir until the seeds are aromatic, 1-2 minutes. Cool slightly before
using.For other spices, see allspice, caraway, cardamom, cayenne pepper,
chili powder, Chinese five-spice powder, cinnamon, cloves, coriander
seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper
berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan
pepper, star anise, sumac, and turmeric.
Annatto seed, also known as achiote seed, is used as a coloring agent in
butter, margarine, cheese and smoked fish.
Apple brandy is a brandy distilled from apples, which preserves the fruit's
distinctive sweet flavor.
For other brandies, see apricot brandy, blackberry brandy, calvados, framboise,
kirsch, and marc de Champagne.
Apple cider is pressed from the pulp of apples. It makes a refreshing
drink and is also used as a cooking ingredient. Unfermented cider is called
sweet cider. Fermented cider, with an alcoholic content of 3-7 percent,
is known as hard cider. Good-quality cider is sold in apple-growing regions
and well-stocked markets.
Apple juice, extracted from fresh apples, is enjoyed as a beverage or used
as an ingredient in sweet or savory dishes. It is available fresh, in
bottles or as frozen concentrate.
Apples are versatile tree fruits sold in many varieties for cooking or
eating raw. Among the most popular are the slightly tart, red-skinned
Rome; the slightly tart, green-skinned pippin and Granny Smith; the mildly
tart, red-skinned Jonathan; and the sweet, yellow-skinned Golden Delicious.
Controlled storage ensures a good supply of apples the year around. Choose
firm, unblemished fruit; store in the refrigerator or in a cool, dark
place.
To peel an apple:
Starting at the stem end, peel in a continuous spiral around the fruit
with a vegetable peeler or paring knife. Or, cut the apple in half or
quarters, then peel.To core an apple: Push an apple corer through the
center of a whole apple, stem to bottom, then pull out the core. Or,
cut around the core with a paring knife. For halves or quarters, cut
away the core with a paring knife.To slice an apple: Put the cored halves
or quarters evenly with a small knife.To chop or dice an apple: Peel,
if desired, and core. Slice, then stack the slices. Cut the stack into
long strips of the desired width. Holding the strips together, cut crosswise
at the same width.
Applesauce consists of apples that have been cooked until soft and often
flavored with cinnamon or nutmeg. Smooth or chunky applesauce, sweetened
or unsweetened, is available in grocery stores.
Apricot brandy has the color and taste of the stone fruit used to flavor
it. For other brandies, see apple brandy, blackberry brandy, calvados,
framboise, kirsch, and marc de Champagne.
Apricots are early-ripening summer fruits, that native to China but grown
worldwide. They are available fresh, canned, or dried. Buy fairly firm,
blemish-free fresh apricots, avoiding any tinged with green. Complete ripening
at room temperature.
To pit fresh apricots:
Using a small knife, cut the apricot in half down to the pit. Grasp the
halves and twist to separate them. Pull out the pit or pry it out with
the knife.
Arbol chiles are dried, bright red fresh chiles, related to the cayenne
chile. Literally "tree" chiles, they are very hot. The slender
chiles measure about 2 1/2 inches (6 cm) long. To handle arbol chiles:
Wear kitchen gloves to prevent any cuts or abrasions on hands from contacting
the volatile oils. Wash your hands well with warm, soapy water after
handling the chiles, and do not touch your eyes or other sensitive areas.
For other varieties of chile, see Anaheim, ancho, bird's-eye, cayenne,
chilaca, chipotle, guajillo, habanero, jalapeno, mulato, pasilla, poblano,
serrano, and yellow chiles, and dried red chiles and ground dried chile.
Arborio rice, an Italian variety, has short, plump grains that are high
in starch content and, when cooked, have a creamy, saucelike consistency.
Used in risottos, rice puddings, and other dishes, arborio rice is available
in Italian delicatessens and well-stocked food stores.
For other rice varieties, see basmati, brown, Carnaroli, glutinous, Vialone
Nano, white, and wild rice.
Armagnac, a dry brandy similar to Cognac, is made from wine produced in
the Armagnac region of southwestern France. Other good-quality, dry wine-based
brandies may be substituted.
Armoniche are ridged pasta shapes that resemble small harmonicas.
For other types of pasta, see angel hair, bucatini, cannelloni, cannoli
shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli,
garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette,
orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti,
taliarini, tagliatelle, and tortellini.
Arrowroot is the starchy product of a tropical tuber. The rootstalks are
dried and ground into a super fine powder. It is used as a thickening agent
much like cornstarch and is more easily digested than wheat flour. Its
thickening power is about twice that of wheat flour. Arrowroot is tasteless
and becomes clear when cooked. Unlike cornstarch, it doesn't have a chalky
taste when it is undercooked. It should be mixed with a cold liquid before
being heated or added to hot mixtures.
Arrowroot flour is made from the fleshy root stock of the tropical arrowroot
plant. It's white, fine and powdery texture is very similar to cornstarch
but it has no flavor at all. It is typically used as a thickener for
puddings, sauces and other cooked foods.
Artichoke hearts are the tender inner portion beneath the leaves of globe
artichokes. They are available canned, in jars and frozen.
Artichokes, related to thistles, are native to the Mediterranean and grown
in other parts of the world. These large flower buds have a tightly packed
cluster of tough, pointed, prickly leaves that conceal pale green inner
leaves and a gray-green base, which together make up the heart. Only
the fleshy base of the leaves and the meaty base are eaten; the rest
of the leaves and the fuzzy choke inside the heart are discarded. Artichokes
are sold fresh year-round in sizes ranging from very small, or baby-about
1 1/2-2 inches (4-5 cm) in diameter-to very large, or globe. Select compact,
heavy artichokes with tightly closed leaves; refrigerate in a plastic
bag for up to 4 days. Artichokes are also available frozen, canned, and
marinated.
To trim baby artichokes:
Pull off the tough outer leaves from each artichoke. Trim the stem even
with the base and cut away the fibrous, dark green layer around the base,
being careful not to trim the rich meaty crown that lies beneath it.
Cut off about 1 inch (2.5 cm) from the top. To trim large artichokes:
Put off about 2 inches (5 cm) from the top of each artichoke. Cut in
half lengthwise and use a small, sharp-edged spoon to remove the fuzzy
choke. Remove any interior leaves that have prickly tips. To prevent
the artichokes from discoloring, rub the cut surfaces with a lemon half
and immerse the trimmed artichokes in a bowl of water containing lemon
juice.To steam artichokes: Place the trimmed artichokes on a steamer
rack over (not touching) boiling water. Cover and steam until tender
when pierced with a fork, 5-7 minutes. Remove the artichokes from the
rack and let cool.
Arugula, also known as rocket, is a green leaf vegetable with slender,
multiple-lobed leaves that have a peppery, slightly bitter flavor.
Asadero cheese, a Mexican cheese meaning literally a "roasting" cheese,
is a mild, soft white variety typically used for melting. It is sold in
Mexican markets and well-stocked grocery stores. Mozzarella or Monterey
Jack may be substituted.
For other cheese varieties, see American, añejo, bel paese, blue,
brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler,
farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda,
gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag,
mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone,
queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio
cheeses.
Asafetida (also known as asafoetida) is used sparingly in Mid-Eastern cuisines.
This flavoring is produced predominantly in India and Iran. Unlike many
spices, which are actually seeds, asafetida is derived from a milky sap
found in the stalk of a large fennel-like plant. The sap is reduced to
a resin and sold either in lumps or in a powdered form. Sulphur compounds
in the sap explain its rather unpleasant smell. The taste is bitter,
but when heated it releases an onion flavor. During the Dark Ages in
Western Europe, spices were creatively used to integrate a variety of
flavors such as sweet, sour and pungent. Asafetida was commonly used
in harmony with cinnamon, cardamom, ginger and cloves. In Indian foods,
it is frequently used to flavor vegetable and legume dishes, sauces and
pickles. The lump form can be rubbed on a grilled prior to grilling meat.
It is always used sparingly. Available in Indian and Mid-Eastern grocery
stores, asafetida should be stored in a dry, cool cabinet, in an airtight
jar and out of direct light. It may keep for several months up to a year.
A fresh lump of asafetida will actually keep for several years.
Asian noodles, fresh or dried, are available in Asian markets and some
grocery stores.
For specific noodle types, see cellophane noodles, Chinese egg noodles,
rice stick noodles, rice vermicelli, and wheat-flour noodles.
Asian pears are a variety developed by crossbreeding pears and apples,
combining the mild flavor of the former with the crispness of the latter.
Asparagus are long, slender vegetables that grow as shoots in spring and
early summer. The straight, firm stalks, which range from pencil thin
to as thick as your thumb, are prized for their delicate flavor; the
tender tips have a particularly delicate flavor and texture. The most
common variety is green and sometimes tinged with purple at the bud.
White and all-purple stalks are also available in farmers' markets and
well-stocked grocery stores. Look for asparagus with crisp, straight
stalks and tight buds. Wrap in damp paper towels and refrigerate in a
plastic bag for up to 4 days. Trim the stalks before using.
To trim asparagus:
Cut or snap off the tough ends and discard. If desired, peel the bottom
third or half of each stalk with a vegetable peeler for a more tender
texture.
Assorted greens, available by the pound, can also be assembled using greens
with a variety of colors, tastes, and textures, such as arugula, radicchio,
mizuno, oak and red leaf lettuces, red and white cabbage, dandelion greens,
and sorrel.
Avocado leaves come from the avocado tree and are used both as a garnish
as well as for seasoning. The leave's slightly bitter taste adds flavor
to various Mexican dishes like simmered meats and soups.
Avocados are pear-shaped fruits with smooth or textured skin and rich-tasting,
smooth, light green flesh. The finest-flavored variety is the Hass, which
has a thick, bumpy, dark green skin and buttery flesh. The bland Fuerte
has thin, smooth skin. Select avocados that yield to gentle pressure
and store in the refrigerator for several days. If an avocado is too
firm, ripen at warm room temperature or, more quickly, in a closed paper
bag.
To pit an avocado:
Cut it in half down to the pit. Twist the halves to separate. Holding the
half with the pit in one hand, strike the pit with the blade of a sturdy
knife to wedge the blade firmly into the pit. Twist and lift the knife
to remove the pit.To scoop out and slice or dice an avocado: Slide a
large spoon between the avocado flesh and the skin. Scoop out the flesh
in one piece. Place it, cut side down, on a work surface. Slice with
small knife. Cut across the slices to dice the avocado to the desired
size.
Azuki beans has a russet-colored skin, oval shape, and about 5 millimeter
in diameter. They have a distinctive white ridge on one side. Azuki beans
are widely used in Japan, mostly as dessert. Available in most Asian
supermarkets.
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