Gastronomic glossary in alphabetical order:
A
Abats
Offal is a culinary term used to refer to the entrails of a slain animal, as well as other parts traditionally considered offal: nose, mask, ears, tongue, legs, blood, and so on.
glossary-restaurants-gastronomic-2015Ajowan
Ajowan is a spice widely used in African and Asian cuisine, especially in the
India, the plant grows well in hot, dry climates, and is believed to be native to Egypt. It belongs to the Apiaceae family, such as caraway or cumin among others, and it is also known as ajwain, cumin from Ethiopia, Omam, Biznaga and carambola seeds among other names. Ajowan is a small, oval seed, rounder than cumin but also grayish in color with beige or green stripes. This spice is very aromatic and powerful in flavor, its main characteristic being its similarity to thyme but with greater intensity, since they share essential phenols such as thymol.
Arancini
Arancini (or singular arancino) are a specialty of Sicilian cuisine (called in Sicilian arancinu or arancina). It is a round croquettes of rice paste that have an orange color due to the use of saffron, they are served hot and are taken as an appetizer.
Arancini are a typical dish from the city of Messina, where it was probably invented.
B
Baharat
Baharat is a mixture of spices used in Arab cuisine, in the Mediterranean Levante, Lebanon, Syria, Iraq, Israel or Turkey.
Its base ingredients are dioec pepper, cumin, cardamom, black pepper and other ingredients such as sweet paprika, or coriander depending on the region. There are varieties according to
the region, for example Turkish baharat is not the same as the baharat of the Gulf countries.
Berber
Berber is a mixture of spices whose ingredients usually include chilli, ginger, cloves, coriander, allspice, rue berries and ajowan. It is a key ingredient in the gastronomies of Ethiopia and Eritrea.
Beurre Blanc
Beurre blanc (in French means: white butter) is a French sauce created in the Brittany region for what is also known as beurre nantais (butter from Nantes). It is a sauce made with butter added to a reduction of white wine with shallots. Sometimes you will find recipes that
They include milk cream as a stabilizing agent, but it is a point of debate among purists and modern cooks. It is ideal in the accompaniment of fish, seafood and vegetables.
Beurre Manié
It is a dough, composed of equal parts of soft butter and flour, which serves to thicken soups and sauces. When added in a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
Beurre manié should not be confused with Roux, which is also a thickener made from equal parts butter and flour, but it is cooked before use.
Beurre Noisette
French specialty in which butter is slowly heated until lightly toasted, providing a delicious flavor of nuts, hazelnuts, walnuts…
Beurre Rouge
Red butter sauce is a sauce made by butter emulsion in red wine.
Bibimbap
Bibimbap is a popular dish of Korean gastronomy. It literally means "mixed rice" or "mixed food." It consists of a bowl of rice with vegetables and meat on top. At the time of eating it, the ingredients should be stirred and add sesame oil and gochujang (red hot pepper paste). It is usually served with a soup and another side dish.
Bisque
Bisque is a velouté soup, creamy and highly seasoned of French origin, classically made from a shellfish coulis. It can be made of lobster, lobster, crab, prawn or crayfish. It is usually served cold or hot, usually decorated with finely chopped parsley.
The seafood is first gently sautéed in its shells, and then simmered in white wine and aromatic ingredients, before proceeding to make the puree. This is filtered in a Chinese to extract the coulis that will be thickened with cream to obtain the consistency of a velouté. It can also be thickened with rice, which can be strained, leaving the starch in the cream, or crushed with it.
Beef Stróganoff
The 'Filet Strógonoff' or Bife Strógonoff or, in its simplest form, is a beef steak cut into cubes and accompanied with mushrooms, onions and sauce made of sour cream served over rice or pasta. Its composition means that it can be produced in large quantities.
Blanquette
Blanquette or blanquette is a way of preparing meat or fish. Mainly it is made with veal, it is a meat stew cooked in white broth that is later linked with a clear roux, egg yolk and milk cream.
Boeuf Bourguignon
The bœuf bourguignon ('burgundy beef') is a traditional dish of French cuisine. It owes its name to its two main ingredients: beef and wine, two emblematic products of Burgundy.
The dish consists of an ox stew cooked in burgundy red wine, and flavored with garlic, onions, carrots, salt and a bouquet garni. The cooking is long and is done over low heat. The concentrated liquid resulting from cooking is usually slightly thickened with a roux to give it the consistency of a sauce. It is served with a garnish of bacon, mushrooms or mushrooms, and chives.
Borsch
Borsch (also known as borsch or borshch) is a vegetable soup, which generally includes beet roots that give it a characteristic deep red color. Originally from Russia.
Braciole
The braciole (Italian-style meat roll) is a dish that belongs to Italian-American cuisine, it is beef or beef, pork or chicken that is rolled filled with breadcrumbs and cheese and served with Neapolitan ragout tomato sauce, there are many variations of the recipe, you can use all kinds of cheeses, add vegetables in the filling. It is presented as a main dish and if it is left, cold in a sandwich.
Skewer
In the kitchen, a skewer refers to the food served skewered on a skewer. In other countries this dish is also known as chuzo or pincho.
Bruschetta
It is the name given to a dish originating from Italian cuisine, specifically from central Italy. It is considered one of the most popular and traditional antipasti in Italy. It consists of slices of toast, battered with some garlic and put on the grill to brown. When serving, they are watered with olive oil, salt and ground paprika. The variations of the bruschetta come from the additives and the spices used, varying these according to the imagination, custom and ingredients used. Depending on the time of year, they are usually the most typical: tomato, vegetables and cheese. The bruschetta is generally served as an antipasto (appetizer). In Tuscany, bruschetta is called fettunta ('slice in oil').The preparation of the bruschetta is generally done in a special type of oven called brustoline, although it can also be done in traditional ovens.
Bouillabaisse
The bouillabaissese consists of a soup of various fish sometimes served whole. It is a traditional French dish from the province of Provence and in particular from the city of Marseille.
Bulgur
It is a food made from wheat. Known as burghul in Middle Eastern countries (especially Syria, Palestine, and Lebanon, where it is the ingredient in dishes such as tabbouleh, kibbeh, mujaddara with bourghol), and North Africa, such as bulgur in Turkey and burgol in certain countries in America Latin.
C
Couch
Canapes are small, elaborate and generally decorated appetizers that are taken with the fingers and often eaten in one bite.
Changurro
Typical stew from the Basque country made from cooked spider crab, crumbled and served in its shell.
Sauerkraut
It is a typical food from Germany, Alsace (France), Poland and Russia that is prepared by fermenting the leaves of cabbage (cabbage) in salted water (brine).
Chutney
It is a sweet and sour seasoning, a kind of jam that is made with fruits or vegetables cooked in vinegar, with very aromatic spices and sugar. It is a flavor bomb originating in India, where it is called chatni and means "to suck" in the sense of "sucking fingers", although there are also those who say that it means "strong spices".
Ciboulette
Also known as chives, leaf onions, ciboulette, xonacátl (in southern Mexico), chives, chives, or garlic chives, it is an herb of the alliaceous family, of which only chopped leaves are used as an aromatic herb; Its bulb has a flavor very similar to that of the common white or common onion, but smaller and not consumed.
Coq Au Vin
Coq au vin (in French: "rooster in wine") is one of the best-known dishes in Occitan cuisine, throughout France, as a nationalized dish. This type of stew is very typical in this area, which is made with duck or goose in the south, and also with other meats, for example, beef, also in northern Occitania (and therefore central France). It is a chicken stew in which a large amount of wine is added (generally the wine used is red but sometimes the white is used). It also usually has some turnip or onion type vegetables and the improved versions may even include a mushroom, traditionally Morchella.
Court Bouillion
It is popularly translated as short broth or as fish broth, since it is a preparation of a liquid flavored with herbs and vegetables that is used to cook or boil fish mainly, and also seafood.
Cryococina
Culinary procedure that uses liquid nitrogen, with which practically instantaneous freezes are achieved. Prevents the formation of ice crystals and allows surprising textures.
Chronut
The cronut is a hybrid paste between croissant and donut; It was invented by the renowned French pastry chef Dominique Ansel and put on sale in May 2013 in his SoHo (New York) pastry shop. The method of preparation is to make a croissant dough to fry it in sheets. Then it is sweetened, filled with multiple flavors and even glazed.
Crostini
Crostini ('tostaditas' in Italian) is an Italian appetizer consisting of small slices of toast or grilled with ingredients on top. These can include a variety of different cheeses, meats, and vegetables, or can be presented more simply with a little olive oil and herbs or a sauce. Crostini are typically made with French or Italian baguette, and are often served with wine.
Croute
“En croute” (puff pastry) In the French culinary vocabulary, the word «croute» (pronounced KROOT), means crust. This technique constitutes a meal, a dessert or some food for events when the croute surrounds a variety of fillings to fit the palate of the most delicate of diners. It is also known as "a la Wellington" in its English form.
D
Duxelle
It is a sauce made from very finely chopped mushrooms and shallots that is sautéed in a pan with melted butter. This sauce is usually used as a filling or garnish.
AND
Entrecote
The entrecôte (from the French entrecôte, 'between ribs', the intercostal) is a cut of meat from the dorsal region, which contains a specific muscle or rather a set of muscles of the so-called Erector spinae, which runs along the mammalian spine. The beef is usually used (the meat located in a veal rib, the same with which it is
they get the cutlet or the ribeye), but the term entrecote can also be applied to pork or lamb.
Escalope
A schnitzel or escalope is a cut of boneless meat that is stretched with the help of a mallet, a rolling pin or even hitting with the handle of a knife.
Escargots
Escargot, is the French for the word snail. It is also a dish of cooked land snails, which are generally served as a starter in France and in French restaurants.
F
Faisandage
It is defined as: second-order ancestral culinary technique, which consists in subjecting game pieces to a period of rest, maturation or mortification, that is, letting them "pass" a few days before putrefaction begins, and thanks to This, the meat becomes more tender, develops its characteristic flavor and aroma, leaving it ready before its preparation in the kitchen.
Farcé
Lean minced meat mixture emulsified with fat. Emulsification can be accomplished by grinding, sieving, or grinding the ingredients, and can be fine or coarse, depending on the consistency desired for the final product.
Foie gras
Foie gras, often called "foie" in Spain, is a food product made from the hypertrophied liver of a duck or goose that has been especially overfed
Fricassee
It is a traditional dish originating in France, consisting of a white meat stew in pieces with vegetables, thickened with a white sauce.
Fugu
Fugu is the Japanese word used to refer to the puffer fish and the Japanese dish prepared from the meat of this fish or from sea urchin fish of the Diodon genus.
G
Gastric
Gastric is a compound vinaigrette, somewhat bittersweet but very tasty, it will serve us to dress salads and white meat basically. A vinaigrette is a mixture of an oil, a vinegar and an onion, shallots or chives, in the case of the compound, it has the addition of a citrus.
Gulupa
It is a variety of the so-called passion fruits and its consumption helps regulate blood pressure levels, among other properties. Its flavor is less acidic than passion fruit. It also stands out for its delicious aroma and the quality of the pulp.
I
Involtini
The meat involtini, also called braciole, is a dish from the most classic Italian cuisine that consists of a meat roll, stuffed with parsley, garlic and cheese. They are cooked together with other meats such as sausages and ribs to make ragout sauce. It is also accompanied with pasta. There are many ways to make this recipe, it can even be made from chicken or fish.
Itamae
He is a chef in Japanese cuisine, chef in large restaurants. The term can be literally translated as "in front of the board", referring to the cutting board. To be considered an Itamae, it is not necessary to be Japanese, although it is usually understood that the techniques of Japanese cuisine are difficult to learn by non-Japanese. The Itamae is always dressed in his traditional uniform and frequently carries his knife at his waist.
K
Kefir
It is a dairy product fermented by fungi and bacteria from the Caucasus region. The granules used for their production also receive this name.
L
Labna
Creamy cheese based on Greek yogurt.
Bite
The lardon is a small strip (wick or saddle) or cube of pork bacon used in various gastronomies to flavor salty recipes and salads. The lardons are not usually smoked and are sometimes made from salted pork. In French cuisine, lardons are used to stuff meats that are later braised or roasted, and they are also served hot in salads and dressings, as well as in some tarte flambées, stews such as bœuf bourguignon, quiches such as Lorraine, in omelets, with potatoes and in other recipes like coq au vin.
M
Magret
It is a lean steak, cut from the breast of a goose or fattened duck. It is important that the bird is barley, since it is what distinguishes the magret from the conventional breast.
Manchego
Manchego cheese is a Spanish cheese made from sheep's milk and protected by a designation of origin in La Mancha.
Marsala
Marsala is a wine produced in the region surrounding the Italian city of Marsala.
Philo dough (Philo)
It is a mass used in the gastronomy of the Middle East, the Maghreb, Turkey and the Balkans, and it is characterized by its spread on very thin, almost translucent leaves. It is often used in superimposed layers that resemble a puff pastry, although its elaboration is very different. It has multiple uses: fried
after being folded or rolled over a filling, cooked mixed with other ingredients, or roasted on a griddle. It is used to make many desserts.
Mascarpone
It is a cheese of origin from northern Italy (Lombardy). Mascarpone is a fresh cheese obtained by the elaboration of milk cream, cream and citric acid or acetic acid.
Meuniere
It is usually referred to equally as a culinary technique and a sauce. The culinary technique refers to a form of frying in butter of a fish (either whole, cut into pieces, or sliced) that has been previously floured, this preparation is often called "a la meunière" ('à la meunière 'or in Spanish to the mill).
breaded
Milanese is a thin fillet, usually of beef, passed by beaten egg and then by breadcrumbs, which is cooked fried or baked.
Minestrone
Minestrone, minestron or menestron is a specialty of Italian cuisine similar to a soup made with vegetables of the time of the year, such as the traditional Spanish vegetable soup. Often you add some pasta or rice.
Mojo
A Cuban sauce, mainly composed of sour orange, garlic, salt and oil. It is a type of sauce typical of the Canary Islands (Spain), an essential accompaniment to some typical foods of that archipelago. Due to its pepper content, many types of mojos are spicy.
N
Nage
It is a food cooked and served in a liquid (broth), and although this description currently applies to many other ingredients, it is primarily used with seafood. Going a little deeper into the description of the mode of preparation a la nage, we could say that it is basically made as a court bouillon or short broth.
Noisette
In addition to being the name of the hazelnut in French, it is the name given to foods that are prepared by giving them the shape of a ball with the help of a utensil designed for this purpose and which are generally the size of a hazelnut, therefore, if it is made (for example) with potatoes, it is called potato noisette.
OR
Ossobuco
It is a traditional dish of Italian cuisine that can be found in Milan (the capital of Lombardy), the place in Italy from which it originated.
It is a stew prepared with beef shank, cross section of the beef hock, sliced very thick (at least 3 cm) and without bone. It is often served accompanied by risotto, as a rule Risotto alla milanese.
P
Paille
In French, the type of cut that is provided to potatoes that we call straw potatoes is called paille.
Pappardelle
It is a kind of wide fettuccine. The name derives from the verb “pappare” which in Italian translates as: engullir. The ones that are sold freshest in stores are usually two to three centimeters wide.
Papillote
It is a cooking technique that consists of cooking a food in a heat resistant wrapper, such as aluminum foil or sulfurized paper. The food used in this technique is usually of a soft consistency: generally different types of fish or fresh vegetables. The denomination papillot is applied to dishes made with this technique, in this way you have trout with papillot, hake with papillot, vegetables with papillot, etc.
Paupiette
It is a fillet of veal meat, beaten until it is fine, and rolled over a filling of vegetables, fruit or sweet meat. It often appears in Normandy recipes. It is usually fried or braised, or cooked in wine or broth.
Poeler
Poeler is a baking technique that consists of two phases.
- In the first we cook the food gently with some fat in an uncovered container. The goal is to seal the product (create an outer layer that protects it from loss of juices).
- Then we apply a second cooking with the container covered. In this phase we must frequently wet the food, so that the exterior is not drier than the rest.
At the end of this process, the oven temperature is usually raised to brown the piece. Then the remaining juices are caramelized to wet the piece with them before serving.
Chicken Kiev
Chicken Kiev is a plate of boneless chicken breast beaten and rolled around a piece of cold unsalted garlic butter, breaded and fried or baked.
Pot - au - feu
The pot-au-feu is a traditional and typical dish of French cuisine, consisting of beef that is cooked in a broth flavored by vegetables and a bouquet garni
Prosciutto
Prosciutto is the Italian term for 'ham', most often referring to curing, which is served uncooked, thinly sliced. This style is called raw prosciutto in Italy, distinguishing it from cooked.
R
Ragout
Ragout is a typical preparation of Italian cuisine that consists of letting meats cook in their own juices, for a prolonged period, between two and four hours, at low temperature.
Ramen
It is the Japanese version of Chinese noodle soup.
Ricotta
Cottage cheese, called ricotta in some South American countries, is a dairy product similar to cheese, obtained from a second processing of the whey produced as a derivative in the production of soft cheese
Risotto
Risotto is a traditional type of rice from Italy. It is one of the most common ways of cooking rice in Italy.
Rouille
La rouille (in French, “rust”) is a sauce from Provencal cuisine (France), derived
mayonnaise. It basically contains olive oil, bread or potato crumbs, garlic, paprika and sometimes saffron. The paprika and saffron give it a rust-like color, hence its name in French. It is sometimes called Provencal mayonnaise. The rouille is served with the bouillabaisse (fish soup), and accompanies fish, seafood and octopus dishes.
S
sabayon
This cream is a mixture of egg yolks, sugar and sweet wine or Marsala wine, cooked in a water bath.
It is normally used to accompany other desserts or cakes. It can also be served alone, hot or warm, accompanied by fresh figs or red berries.
Salmis
It is a sauce made with the small game stew. It is a ragout of game meat, which has been sauteed or roasted and whose long name in French is salmigondis.
Jacob
The San Jacobo or sanjacobo is a dish consisting of a slice of ham and can be york ham or serrano ham around a slice of cheese and battered with breadcrumbs and an egg that is then fried in oil at high temperatures
Sashimi
Sashimi is a Japanese dish of Korean origin consisting mainly of raw seafood or fish, finely sliced, though not as much as a carpaccio. A sauce and a simple dressing such as grated daikon radish are served alongside them.
Sauteuse - Sautoir
Pans used to sauté food, usually stainless steel or copper, western version of the wok.
Scallops
It is a common name that is primarily applied to any of numerous species of saltwater clams or marine bivalve molluscs in the taxonomy of the Pectinidae family, scallops. The name "common scallop" sometimes also applies to species in other closely related families within the Pectinoid superfamily.
Smorrebrod
It is one of the most characteristic dishes of Danish cuisine. The dish consists of a slice of black bread with butter and various cold ingredients that are made available to the diner.
Surimi
Surimi is a word of Japanese origin that refers to the product created from white meat fish or poultry.
T
Tandoori masala
Tandoori masala is considered a diverse spice mix and is widely used in Indian and Pakistani cuisine.
Terrine
It refers to the food prepared and served in a terrine, mainly game meat or venison, head cheese and pates. If pressed and cooled, cut into slices to serve, a terrine turns into pate, which Julia Child defined as "a fancy cold meatloaf."
Toffee
It is a creamy sweet that is made with caramel in syrup and butter and milk cream are added.
OR
Umami
In Japan umami is called the taste sensation produced by monosodium glutamate (glutamic acid or MSG, its initials in English). It is the famous 5th flavor, the least known of the others: salty, sweet, sour and bitter. It is also known as Ajinomoto.
Z
Zuccotto
Zuccotto is an Italian sweet similar to English zuppa, cassata and tiramisu. It currently has the shape of a semi-cold frozen cake. It is said that it was originally a specialty of Florence, but there is no evidence of it.
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