Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 enoki A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D. escarole A type of endive. Milder than Belgian endive. essence An oily, concentrated extract from foods, used to flavor certain dishes. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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