|Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes.
|Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
|Aeromaic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process.
|Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets.
|Meat from a young calf, generally from 1 to 3 months old.
|One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces.
|Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback.
|Pasta which is shaped in long thin strands. Much thinner that regular spaghetti.
|French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes.
|Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2024 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.