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
Cooking Dictionary
Results
E
| 1 | 2
| Next >>
Eau-De-Vie - also aqua vitae, or “water of
life” literally. A term commonly applied to homemade brandies
and distilled white spirits, made from the lees of wine.
Éclair - A small, oblong, cream-filled pastry
made with Choux Pastry (cream-puff pastry dough). Unlike Cream
Puffs, éclairs are usually topped with a sweet icing such
as a chocolate glaze.
Eddoes - Also called taro root and dasheen, are solid,
roundish root tubers. It is a starchy root with a combination
of potato, water chestnut and artichoke flavors. It is delicious
deep-fried, boiled, roasted or pan-fried. Peel the root first,
and use as you would potatoes.
Egg - the ovoid, hard-shelled reproductive body produced
by a bird, consisting principally of a yolk and albumen; it is
a good source of protein, iron, sulfur and vitamins A, B, D and
E but also relatively high in cholesterol.
Eggnog - a frothy drink made from cream or milk, egg
yolks, sugar and flavorings such as rum or brandy. Eggnog is
a tradition Christmas drink.
Egg Roll - Chinese pastry stuffed with a mixture of shredded
meats, shrimp, cabbage or lettuce, and vegetables, then deep-fried.
Egg Timer - a small, hourglass-shaped container
that holds a fixed amount of sand. When the timer is turned upside
down, the sand moves from one half to another in a three-minute
period, the time required to cook a medium-sized egg to the soft-boiled
stage.
Elixirs - cordials or essences that are said to be life-prolonging.
Emincé - a term used to describe meat, vegetables,
or fish sliced very thinly, placed in an earthenware dish and
simmered in added sauce.
Endive - a plant (Cichorium endivia) with curly dark
green leaves and a slightly bitter flavor; also know as curly
endive and imprecisely known as chicory (especially in France
and United States).
| 1 | 2
| Next >>
|
