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Cooking Dictionary Results
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Acetic Acid - wine or cider, fermented beyond the
stage of alcohol. In diluted form, it is vinegar. Also, acetic
acid is used in preserving fruits to keep flesh from discoloring,
and in freezing.
Achar/Achard - pickles and salt relishes used in
the cooking of India
Achira - South American plant used as arrowroot
Acid Rinse - a bath of acidulated water used to
prevent discoloration of peeled fruits and vegetables that brown
when exposed to air
Acidulated Water - cold water with vinegar, lemon or
lime juice added.
Acorn Squash - a small to medium-sized acorn-shaped
winter squash with an orange-streaked dark green fluted shell
(orange, yellow and creamy white varieties are also available),
pale orange flesh, large seed cavity and a slightly sweet, nutty
flavor.
Ade - a fruit drink made by combining water with sugar,
boiling until the sugar dissolves, then adding a citrus juice
and ice
Adjust - in cooking, the term means the cook must taste
before serving, and add seasonings to suit his or her own sense
of what the right flavor is
Adobo - a Philippine national dish of braised pork,
chicken, or fish. Also, a seasoned Mexican sauce made with vinegar
and chilies
Aemono - a Japanese salad served with dressing, or the
dressing itself
Agar-Agar - seaweed used as a thickening agent,
as is gelatin
Aiguillettes - thin strips of meat or fish.
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