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TermDefinition
Milnot a brand name of a canned evaporated milk.
miso A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes. It is high in vitamin B and protien and can be found in Japanese markets and health food stores.
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.
orange water Orange water or orange flower water is a fragrant distillation of orange blossoms and used in flavoring baked goods and other sweet and savory dishes and in drinks such as a Ramos Gin Fizz. Look for it in the liquor section with things like grenadine and margarita salt.
parboil To partially cook food by boiling briefly in water. This may be done to longer cooking ingredients to make sure all ingredients are done at the same time such as in stir-fries.
passata Italian for mash or puree.
Periperi A spicy marinade from Mozambique for a variety of meats. Use word search for recipe. Other versions are used in Portugal, Brazil and other cuisines.
Pick Over To look through the berries or other fruits or vegetables to remove any spoiled ones, leaves or other things you might not want in the dish you are cooking.
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!
Porcini mushrooms Pale brown mushrooms which can range up to 10 inches in diameter. May be available fresh in the U.S. in some markets, but can also be found dry. Soak dry mushrooms in hot water for about 20 minutes before using in recipes.
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.
Red Cabbage A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices. Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws.
ricotta cheese An Italian cheese similar to cottage cheese but slightly grainy and sweet. Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute.
rose hip The reddish-orange fruit of the rose (after the petals have fallen). High in vitamin C, they are used to make jellies and jams, syrup, tea and wine.
rosewater A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.
Rotel Tomatoes A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices. They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes.
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.
shallots Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor. Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic.
snow crab A type of crab found in the North Pacific region, may be cooked by frying or broiling but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color. Live crabs should be cooked the day they are purchased and refrigerated until cooking. Cook raw crabmeat within 24 hours of when the crab dies. Crab can then be shelled and used in recipes or dipped in drawn butter as with lobster.
soft crack stage In candy making, the test for sugar syrup describing the point at which a drop of boiling syrup dropped in cold water separates into hard though pliable threads. On a candy thermometer, this is between 270 degrees and 290 degrees.
spiedini Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish).
stick of butter one stick or cube of butter equals 1/2 cup.
stock A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
sweat, to to cook (usually vegetables) over low heat, causing their juices to be released and their sweetness enhanced while becoming translucent rather than colored
T. In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨

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