|fino ||A Spanish sherry, considered to be one of the
world's best. Unlike some sherries, fino
should not be aged. |
|firm ball stage ||A stage of candy cooking of 244 to 248 degrees F.
At this temperature, a drop of syrup into cold
water will form a firm ball. |
|fish sauce ||An Asian liquid made from fermented, salted fish.
Used in many Asian cuisines. |
|flambe ||A dramatic step in cooking where liquor is added
to food, warmed, then ignited. |
|Flours ||All purpose flour is a blend of high- and low-gluten wheat flours, and is used for general purpose baking. Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are interchangable, but bread bakers usually prefer unbleached. |
|flute ||To create decorative patterns in foods, such as
pie crust edges, mushroom caps, etc. |
|focaccia ||Italian - a flat round bread brushed with olive
oil and sprinkled with salt, then topped with
other herbs as the cook desires, then baked. |
|fold (to) ||to gently mix ingredients with a down,under,up,and over motion so as not to eliminate the air that has been incorporated into beaten eggwhites or whipped cream, for example.. |
|garbanzo beans ||Also called chickpeas, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|gari ||Ginger root pickled with sweet vinegar and colored
red. Often served with sushi in thin slices.
Also known as beni shoga. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.