Cooking Dictionary Results

A

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.