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TermDefinition
oleo An old fashioned or regional term for margarine which is often a non-dairy substitute for butter but also often high in trans fats.
orange jello shots Orange jello made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of jello jigglers.
Pipe To extrude food though a pastry bag to garnish or decorate. May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc.
popover A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, very brown bread, extremely tastey when served hot right out of the oven!
pumpkin A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish.
ramp A wild onion that resembles a scallion with a strong garlic-onion flavor. Found in specialty produce markets from March to June.
rosewater A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.
Scald Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily.
Scalding milk Heat milk to just below the boiling point. This can slow the souring of the milk.
scant Not quite up to full measure. For example: a scant teaspoon of an ingredient would be less than a teaspoonful as opposed to a level teaspoon, rounded teaspoon or heaping teaspoon.

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