The Modern Food Dictionary

THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. or pizza pan. Preheated on the Cheese bottom of the oven, the stone Al dente Italian for “to the distributes an intense, dry heat, tooth.” Refers to the perfect converting a home oven into Cheese (from goat’s- texture, where pasta has a virtual hearth. Breads and sheep’s- or cow’s- lost its raw crunch yet hasn’t pizzas baked directly on milk, usually raw) that become gummy. the stone emerge with tender is made in small centers and crisp crusts. batches by skilled Ancho chile The dried artisans using poblano chile. Generally three Basmati rice A fragrant to four inches long with a deep long-grain rice often used in traditional techniques reddish-brown color. It has Indian cuisine. and recipes. Interest a rich, slightly fruity flavor that in such cheeses has ranges from mild to pungent. Basting Brushing or grown rapidly in ladling a liquid over fish, the United States, Annatto See Achiote poultry or meat to keep it leading to increased moist while cooking. availability of a Arrowroot A starchy thickener that’s like powerful Blanching Boiling food wide selection of cornstarch. Choose arrowroot briefly, anywhere from a few local and European over cornstarch when planning seconds to a minute or two. varieties. to freeze food—it won’t break Blanching may be used to set down. In recipes, substitute color, loosen skin, partially cornstarch or tapioca starch. cook or soften a bitter edge. 2 the modern cook’s dictionary food & wine Blind baking Cooking a pie Brine Heavily salted water Cassis Black currants, used or other pastry crust, either (generally one cup salt per to make crème de cassis, partially or fully, before adding each gallon of water) used to a sweet liqueur, as well as a the filling. Completely line the preserve food or flavor it. syrup that is popular for uncooked crust with aluminum flavoring desserts. foil or parchment paper, then Bruschetta [broo-SKET-ta] fill it with rice, dried beans Italian for toasted or grilled Cazuela Traditional or pie weights to keep it from bread slices, often brushed earthenware baking dishes from shrinking as it bakes. with olive oil and rubbed with Spain. Typically shallow, garlic. Use of the term has cazuelas have a clear glaze on Bonito flakes The dried expanded in recent years to the inside and unglazed flakes of a dark, full-flavored include toppings of other exteriors. They can be used over tuna, used as a seasoning ingredients as well. a direct flame to brown food, and in the traditional Japanese then put in the oven for baking. soup stock dashi, and Bulgur A precooked form of sometimes as a garnish. whole wheat that is crushed Chanterelles Mushrooms to three different grinds. with a golden color and a Bouquet garni [boo-KAY The finest grind is the main funnel-shaped cap. The whole gar-NEE] A little clutch ingredient in tabbouleh. mushroom is edible and is of aromatics (usually bay leaf, prized for its exquisite flavor parsley and thyme) that are Butterflying Splitting a piece and firm texture when cooked. tied together and tossed into of meat or fish almost through, Chanterelles are available simmering stocks, soups and then opening it up to increase both wild and cultivated. stews. Wrap the ingredients surface area and even it out. in kitchen string or cheesecloth, Chicken tender The strip or stuff in a tea ball and hang of meat between the bone and from the edge of the pot. the main section of chicken c breast meat. The tender Braising Cooking food gently separates easily from the in a small amount of liquid over bone and breast. Some low heat for a lengthy period of Caramelizing Cooking sugar recipes will instruct you to time in order to tenderize it until it turns golden brown. remove the tender for a and develop flavor. The food is Meat, vegetables and fruits are boneless breast of a more usually browned beforehand. said to caramelize when they uniform thickness. Others may are cooked until their natural call specifically for tenders. Bread crumbs Fresh or dry sugars are released, causing crumbs are used for breadings, them to brown on the surface. Chiffonade Fine strips of fillers and thickeners. To make greens or leafy herbs, often fresh crumbs, tear up stale Cardoon A Mediterranean used as a garnish. Making a bread and whir briefly in a food vegetable that looks like a large chiffonade is easier if you processor. To make dry crumbs, bunch of celery. Cardoons stack your ingredients before dry sliced or broken bread in a are related to artichokes; the slicing them. If you’re using warm oven and then pulverize gray-green ribs are eaten leaves, like basil, roll the stacks it in a food processor. boiled, braised, baked or fried. lengthwise before slicing. food & wine the modern cook’s dictionary 3 C D Chipotle [chee-POAT- Clarifying Clearing cloudy Court bouillon A briefly lay] chile (photo below) liquids (the term is generally cooked, aromatic poaching A dried, smoked jalapeño used in reference to consommés liquid that’s used most often chile with wrinkled, dark- and stocks). A common with fish and sometimes with brown skin and a smoky, method is to stir beaten egg vegetables. It usually consists sweet, almost chocolaty whites and crushed up egg of water, an acid (such as flavor. Chipotles are shells into the liquid and then wine or vinegar), carrots, onions, available dried, pickled or simmer them briefly as they a bouquet garni and salt. canned in adobo sauce draw out impurities. The liquid (a paste made of ground is then strained through a Crème brûlée French for chiles, spices, herbs and cloth-lined sieve. “burned cream.” A chilled vinegar that is often used dessert consisting of a to season meat). rich, creamy custard base Pure ground with a crispy caramelized chipotle chiles sugar topping. are also available. The Crème fraîche [krem chiles are FRESH] A cultured cream from generally added France. As the cream matures, it to stews and thickens and develops a nutty, sauces. very slightly sour, delicious flavor. It is richer and thicker Chorizo A type of pork than sour cream, and it doesn’t sausage commonly used in curdle, even when boiled. In Latin cooking. Chorizo ranges France, it’s used much more in texture from soft to very frequently in sauces than firm. Generally, Mexican heavy cream, the nearest chorizo is made with fresh pork Coconut milk A thick liquid readily available substitute. To and seasoned with chiles and made by steeping grated make your own crème fraîche, vinegar, while Spanish chorizo coconut in hot water. Available add 2 tablespoons of is made with smoked pork, in cans or frozen, it is used in buttermilk to 1 cup of cream. paprika and garlic. many savory and sweet Asian Heat the mixture to lukewarm, dishes. (It is not the liquid then let it stand at room Clarified butter See also found in the center of coconuts, temperature for about 10 Ghee. Butter that’s been nor is it sweetened “cream of hours, or until thickened. melted, then skimmed to coconut,” which is used mainly remove the foam on the for desserts and mixed drinks.) Crimping Pressing or surface. Pour off the liquid To make it, combine equal pinching the edge of a piecrust butter, stopping when you get parts water and shredded fresh together with your fingers to to the milky part. Clarified or dried coconut and simmer shape it into a wavy, decorative butter can be used for until foamy. Strain through ridge. For a double-crusted pie, cooking at high temperatures; cheesecloth, squeezing as the ridge is not only pretty but it is less likely to scorch than much of the liquid as possible also serves to keep the filling regular butter. from the coconut meat. from seeping out. 4 the modern cook’s dictionary food & wine Crostini Small slices of Deglazing Adding a liquid toasted bread, usually topped (such as wine, stock or water) and served as canapés.

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