June 15th, 2010
09:49 AM ET
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pho
FUH
Category: Dish
Origin: Vietnamese
Definition: A Vietnamese rice-noodle soup made with beef broth and thin slices of beef

Filed under: Definition • Dish • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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gnocchi
NYOH-kee
Category: Dish
Origin: Italian
Definition: Short, thick dumplings, most often made with potatoes and flour

Filed under: Definition • Dish • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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galantine
gal-uhn-TEEN, GAL-uhn-teen
Category: Dish
Origin: French
Definition: A dish of deboned, poached meat that is stuffed and served cold in aspic

Filed under: Definition • Dish • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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edamame
ehd-uh-MAHM-may
Category: Ingredient, dish
Origin: Japanese
Definition: Baby soybeans, steamed, salted and served in their pod as an appetizer or bar food in Japan,  Korea, or China

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


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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eau de vie
oh day VEE
Category: Dish, ingredient
Origin: French
Definition: A double-distilled colorless fruit brandy

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


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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emulsify, emulsion, emulsifier
Category: Technique, dish, ingredient
Definition: An emulsion is a solution that consists of two or more technically unmixable liquids, with one usually suspended in tiny portions within the other. To emulsify is to mix two such liquids fast and hard enough to create such a colloidal mixture. Given time, the two liquids will tend to separate unless specially treated with an agent (aka an emulsifier)

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


June 15th, 2010
09:45 AM ET
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kimchi, kimchee
Category: Dish, ingredient
Definition: A type of spicy Korean pickle made from from various vegetables but most commonly made from bok choy when encountered in the U.S. Often served as a side dish, appetizer, or an ingredient in stews or fried rice

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


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