June 15th, 2010
09:45 AM ET
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eclair
ih-KLAYR, ay-KLAYR
Category: Dish
Origin: French
Definition: A cream-filled pastry made of choux pastry and covered with icing

Filed under: Definition • Dish • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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egg wash
Category: Ingredient
Definition: A mixture of beaten egg and water brushed over a pastry to achieve a golden-brown glaze during baking

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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kaffir lime
KA-fer, KAH-fer
Category: Ingredient
Definition: A small, bumpy lime used in Southeast Asian cooking.  Its distinctive double leaves are also often used in cooking

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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garde manger
gahrd mahn-ZHAY
Category: Person
Origin: French
Definition: In a restaurant kitchen, the garde manger is the person who supervises the cold foods

Filed under: Definition • Eatcyclopedia • Glossary • Person


June 15th, 2010
09:45 AM ET
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egg, albumen, egg white, yolk
Category: Ingredient, dish
Definition: One of the most important ingredients in cooking, the common chicken egg is used for myriad culinary uses as well as being a dish in itself. The white portion, or albumen, is the main ingredient in meringue. The inner, yellow portion, or yolk, is a major ingredient in custard. Eggs from many other animals can be used, such as ducks, geese, turtles, ostrich, and quails, but unless specified otherwise, recipes calling for eggs mean chicken eggs, and the size required is usually large

Filed under: Definition • Dish • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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gelatin
Category: Ingredient
Definition: A substance made from animal collagen used to make liquids gel into a solid form

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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garnish
Category: Ingredient
Definition: Something used to decorate or add optional flavor to a dish

 

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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eggs Benedict, eggs Florentine, eggs Neptune, eggs Sardou, etc.
Definition: Eggs Benedict is poached eggs served with Hollandaise atop ham or Canadian bacon and an English muffin. Eggs Florentine is eggs Benedict with spinach instead of ham. Eggs Neptune uses crab meat instead of ham. Eggs Sardou replaces the ham with artichoke bottoms and the muffin with creamed spinach

Filed under: Definition • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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key lime
Category: Ingredient
Definition: A small, greenish-yellow, extremely tart lime most notably used to make Key lime pies

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


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