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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition etouffee A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice. evaporated milk Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk, however. extracts Flavorings from various foods, concentrated through evaporation or distillation. Due to their intense flavor, they are added in very small quantities to dishes. fagioli The Italian word for beans, generally meaning white beans. Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9. fajitas A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas. farfel Grated egg noodle dough used in soups. Can refer simply to food that has broken into small pieces. Farmers Cheese Another name for cottage cheese, pot cheese, clabber cheese,or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey. For detailed instructions on making these cheeses you may consult versions of Irma Rombauer's Joy of Cooking through at least 1964. fava bean A bean the looks like a large lima bean, popular in Mediterranean and Middle Eastern cooking. They have a tough skin that can be removed by blanching. fennel A plant that has fine foliage and celery-like stalks and a large base. The plant has a light, anise like flavor. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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