Glossary

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

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  • Cheese – (n) any variety of milk curd that has been separated from the whey often combined with bacteria and aged. Types of Cheese:
    • Danablu or Danish Blue – A Danish, blue-veined, soft cheese generally made with cow’s milk and Penicillium roqueforti. Danablu has a milder flavor characterised by a sharp, salty and almost metalic taste. Danablu was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese. European cheese law dictates that only those cheeses from specified Danish cows and Danish farms may bear the name Danablu, as it is a recognized geographical indication, or has a protected designation of origin.
    • Gorgonzola – An Italian, greenish-blue-veined, soft cheese originating from Lombardy generally made with cow’s milk and Penicillium glaucum. It can be buttery or firm, crumbly and quite salty, with a ‘bite’ from its blue veining.
    • Parmigiano or Parmesan – An Italian, hard cheese originating from Parma, Italy generally made with cow’s milk. This crumbly cheese is salted in brine for a month and then aged up to two years in humid conditions.  Italian law prescribes that only cheese produced in the areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy may have the designation Parmigiano-Reggiano, while imitators may be called Parmesan, the closest imitator being Grana Padano.
    • Romano – An Italian, hard cheese originating from Rome, Italy, generally made with ewe’s milk, and called Pecorino Romano.  Romano is also made with goat’s milk and called Caprino Romano or with cow’s milk called Vacchino Romano. Vacchino is mild, Pecorino is sharper, and Caprino is the sharpest. Romano is made by a special method, known as “rummaging curd” or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied.
    • Roquefort – A French, blue-veined, semi-hard cheese originating from southern France generally made with ewe’s milk and Penicillium roqueforti. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. European cheese law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin.
  • Chop – (v) to coarsely cut into similar medium sized pieces, like for a stew. This is best done by keeping the knife in one hand and the object being cut, in the other. Never lift the knife from the cutting board, but instead glide along the edge of the knife up and down (think rocking), guiding the object towards the knife. By never lifting the knife from off the board, you reduce risk of injury.
  • Cream – (v) to beat Butter and Sugar into a creamy consistency.

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  • Dice – (v) to cut into small even square-like shapes, about 1/2cm – 1 cm in size.
    For More Info:
    Dicing on Foodista

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  • Fold – (v) a technique of combining a fluffy mixture with a denser mixture. The lighter mixture is placed on top of the denser mixture, and a rubber spatula cuts through the two, scraps the bottom and heads to the side of the bowl. The bowl is then rotated a quarter turn, and the process is repeated. This allows for the two substances to be combined without the fluffy mixture loosing its airy consistency.

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  • Mince – (v) to cut into very small pieces.
  • Mortar – (n) a receptacle of hard material, having a bowl-shaped cavity in which substances are reduced to powder with a pestle.

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  • Pestle – (n) a tool for pounding or grinding substances in a mortar.

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  • Sauté – (v) to fry lightly in fat in a shallow open pan.
  • Simmer – (v) to cook in a liquid that is kept at or just below the boiling point.

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  • Umami – (adj) from the Japanese 旨味, this refers to the “savory” taste of food in contrast to sweet, salty, sour, etc. It is produced by several amino acids and nucleotides (as aspartate, inosinate, and glutamate).

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  • Whisk – (n) a tool used for whipping a liquid mixture, consisting of wire rings attached to a handle. Using a whisk adds bubbles to a liquid mixture, thus making it fluffy and airy.
  • Whisk – (v) to whip a liquid mixture using a Whisk.

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Published on November 10, 2009 at 12:49 am  Leave a Comment  

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