Glossary of Culinary Terms

A	B	C	D	E	F	G	H	I
J	K	L	M	N	O	P	Q	R
S	T	U	V	W	X	Y	Z

Click on a letter for links to glossary of culinary terms.

e
EDAMAME (eh-dah-MAH-meh). The Japanese name for fresh soybeans that
usually are bright to dark green. They can be found frozen and should
be steamed in salted water. When the beans are removed from the pod
they have a mild, crunchy soy flavour. Discard the pod. The beans can
be eaten as a snack or added to other Asian dishes, like stir-frys.

EGGPLANT - A purple, vaguely egg-shaped vegetable. Called brinjal in
parts of India and aubergine in various other places.

ESCARGOT - Snails. They can be terrestrial, freshwater or marine.
Escargot is the common name for the land gastropod mollusc. The edible
snails of France have a single shell that is tan and white, and 1 to 2
inches diameter.

ESSENCE/EXTRACT - While the words may be used interchangeably US-UK all
essences are extracts, but extracts are not all essences. A stock is a
water extract of food. Other solvents (edible) may be oil, ethyl
alcohol, as in wine or whiskey, or water. Wine and beer are vegetable
or fruit stocks. A common oil extract is of cayenne pepper, used in
Asian cooking (yulada). Oils and water essences are becoming popular as
sauce substitutes. A common water essence is vegetable stock. A broth
is more concentrated, as in beef broth, or bouillon. Beef tea is shin
beef cubes and water sealed in a jar and cooked in a water bath for
12-24 hours. Most common are alcohol extracts, like vanilla. Not
possible to have a water extract of vanilla(natural bean) but
vanillin(chemical synth) is water sol. There are also emulsions lemon
pulp and lemon oil and purees (often made with sugar). Oils, such as
orange or lemon rind (zest) oil, may be extracted by storing in sugar in
sealed container. Distilled oils are not extracts or essences. Attar of
rose (for perfume) is lard extracted rose petal oil.

Do Not Copy content from the page. Plagiarism will be detected by Asian Recipes Inc.

You can syndicate this website via RSS news feed HERE or visit our WEBLOG

Last updated :09 Jun 2008