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
V
| 1 | 2
| Next >>
Vanilla - an essential flavoring that comes from the pod
of a tropical vine, an orchid that climbs, vanilla planifolia.
It is commonly used in the United States as vanilla extract;
it is also sold powdered or by the whole pod. In Europe, the
pod is used to flavor sugar which is then used in baking.
Vanilla Extract - a vanilla-flavored product made by
macerating chopped vanilla beans in a water-alcohol solution
to extract the flavor; its strength is measured in folds.
Vanilla Sugar - sugar flavored by vanilla beans. To
make vanilla sugar, fill a large jar with sugar, break a vanilla
bean in three pieces, press it into the sugar and leave for several
weeks.
Veal - meat from calves slaughtered when younger than
9 months (usually at 8 to 16 weeks); has a lean, light pink flesh,
delicate flavor and tender, firm texture.
Vegetable Oil - a general term describing blends of
different vegetable oils such as corn, safflower, rapeseed, cottonseed
and/or soybean oils; these blends are generally intended to have
little flavor and aroma and to be used as all-purpose oils.
Veloute - white sauce made of flour, butter, and a chicken
or veal stock, instead of milk.
Venison - meat of deer.
Vent - to allow the circulation or escape of a liquid
or gas.
Vermicelli - Italian for little worms; used to
describe very thin spaghetti; available in straight rods or twisted
into a cluster.
Vermouth - a white apéritif wine of France, sweet
or dry.
Veronique - usually means garnished with white
grapes.
Vert-Pre - a green herb sauce; also, a garnish of straw
potatoes and watercress served with grilled meat.
| 1 | 2
| Next >>
|
