|
|
| -
GLOSSARY - |
 |
|
|
| |
| A |
|
Acidulated Water |
| Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring. |
|
|
Agar-Agar |
| A vegetarian alternative to gelatine, based on seaweed and used as a stabiliser or thickener in many food products. It is sold in many of the large supermarkets in powder form, as flakes and as bars |
|
|
Al dente |
| An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite within; its literal translation is ’to the tooth’. |
|
|
All spice |
| An aromatic spice, also called Jamaica pepper or pimento, from the dried berry of the West Indian allspice tree. The berry is the size of a pea and, when ground, has the aroma and taste of a combination of cinnamon, cloves, nutmeg and pepper. It is used in both sweet and savoury dishes |
|
|
Amaranth |
| Amaranth was a sacred food of the Aztecs and, in Asia, varieties of Amaranthus tricolor have been grown as a green vegetable since the beginning of recorded history. It is a tall plant with broad leaves that produces many thousands of tiny seeds. Both leaves and seeds are edible. The greens have a good, slightly sweet flavour and can be used both cooked and in salads. The seeds are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian shops. |
|
|
Amaretti |
| Small Italian macaroon biscuits. Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They are a popular after-dinner treat, served with sweet wine and/or liqueurs. They can be used as a base for trifles and tiramisu. Amarettini are the miniature version |
|
|
Anchovy |
| An oily fish related to the herring, anchovy fillets are covered in salt for anything between a month and a year; use sparingly as their saltiness goes a long way. |
|
|
Anchovy essence |
| A natural juice concentrate from the anchovy |
|
|
Angelica |
| A biennial herb used mainly in dessert cooking but which can also be steamed and eaten as a vegetable. Frequently used to add to fruit when cooking to reduce the need for sugar; used in jams and preserves. Candied angelica is commonly used in cake and dessert decoration |
|
|
Annatto seeds |
| Also known as ’achiote seeds’, commonly used in South American cooking. The flavour of this spice is favoured less than its colouring properties. Commercially produced, annatto is used to give colour to cheese such as Cheshire and Leicester and also smoked fish such as mackerel and kippers. |
|
|
Antipasto |
| The Italian word, meaning ’before pasta’, for hot or cold starters or hors d’oeuvres. A mixture of antipasti could include cheese, smoked meats, salamis, olives, fish and marinated vegetables |
|
|
Apéritif |
| A French term referring to a light alcoholic drink taken before a meal to stimulate the appetite. Examples include drinks based on wine (eg vermouth) or alcohol (eg anise, bitters) and certain spirits and liqueurs |
|
|
Arborio rice |
| The classic risotto rice from the north Italian region of Piedmont; a medium- to long-grain rice, it absorbs a lot of cooking liquid yet still retains a good bite in texture. |
|
|
Arbroath smokie |
| A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup |
|
|
Argan oil |
| Oil from the Argan tree which is indigenous to Morocco. It is related to the olive but has a distinct flavour of its own. |
|
|
Arrowroot |
| A flavourless starch extract of the maranta root, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid |
|
|
Artichoke |
| Three different, unrelated plants are all known by this name. The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy ’choke’ and then eat the base, the heart or fond, with the remaining sauce. The Jerusalem artichoke belongs to the sunflower family and it is the plant’s underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purply-red skin. Scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. The Chinese artichoke is a perennial herb in the mint family, grown for its edible tuberous underground stems. It has a sweet, nutty taste, similar to the Jerusalem artichoke |
|
|
Asafoetida |
| An extremely pungent spice extracted from a plant of the giant fennel family, commonly used in Indian and Middle Eastern cooking. In fact, asafoetida’s dung-like smell is quite off-putting (the Germans call it Teufelsdreck or devil’s dung), but if you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish |
|
|
Aspic |
| Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. It is used as a garnish to glaze and protect fish and other foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with béchamel, cream or mayonnaise to make a chaudfroid sauce to coat cold pieces of chicken, fish and so on. |
|
|
Aubergine |
| The most common type of aubergine, also known as eggplant, is fairly large, an elongated oval shape and purple in colour. Others are white, mauve and green, some even striped. Aubergines are available for most of the year. Look for a firm, bright, shiny skin and a green, fresh-looking stalk end. The flesh inside is white and spongy but it browns when cut. Salting them is meant to remove their bitterness, but varieties sold these days are less bitter than they used to be (although salting does make them absorb less of the oil in which they’re cooked). Aubergines are common in Greek and Turkish cooking: dishes such as moussaka and imam bayildi (stuffed aubergines). They can also be used in vegetable stews such as ratatouille or on their own, sliced and fried or grilled. |
|
| |
|
|
|
|
 |
