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Culinary Glossary - A
Practical definitions and expanations of basic culinary nomenclature.
Culinary terms defined include ingredients, cooking phrases, culinary processes,
chef tools, and classic gourmet chef dishes.
Back to Culinary Glossary Alphabetical Index |
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Aerate |
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To pass dry ingredients through a fine-mesh sifter so large pieces can be
removed. The process also incorporates air to make ingredients like flour, lighter.
Sifting dry ingredients aerates them while distributing small amounts of chemical
leaveners or dry seasoning evenly through the mixture. Use sifters, sieves or
tamis to both aerate and sift. |
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Adobo |
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A sauce or paste made from a variety
of ingredients that may include chiles, salt, vinegar, garlic, and herbs. |
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Allspice |
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Native to the Caribbean and South America,
these berries are usually sold dry either ground or whole. This spice is similar
in taste to a combination of nutmeg, cinnamon, and cloves.
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Aioli |
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A simple mixture of garlic and maynaise.
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Anise |
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A licorice-flavored plant whose seeds
and leaves are used to flavor a variety of dishes. |
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