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 Cooking Terms Explained

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  A A A

Abricot Apricot, this is a small fruit which resembles a peach.

Aceto dolce Sour and sweet, this is a kind of Italian pickle.

Agneau French word for Lamb

Ail Garlic -"une gousse d'ail," a clove of garlic.

Aitchbone of Beef This is an economical joint used as boiled meat or in stews.  This joint lies immediately under the rump.  

la Broche This means roasted in front of the fire on a spit or skewer.

l'Huile Cooked in oil or served with oil, vinaigrette etc.

Allemande Sauce This is a white sauce which has been reduced down and is made from stock thickened with flour, cream, egg yolk and seasoned with nutmeg and lemon juice.

Almond Oval shaped seeds of a tree which is closely related to the apricot and peach tree. Originating from the middle east, there are two types of almond - the sweet almond (most common for cooking) and the bitter almond. Click here for our in depth article on almonds.

Angelica This is the name of a green fruit rind which is used in the kitchen.  The tender tubular stems are preserved with sugar and used for decorating and flavouring sweet dishes and cakes.

Apples The use of apples in cooking goes back thousands of years, the Egyptians planting orchards in 2,000 BC. Apple varieties are broadly divided into eating and cooking apples. Eating apples are sweeter and taste better when eaten raw. Cooking apples on the other hand are more bitter but hold their shape far better when cooked. Sugar is often added to dishes which use cooking apples.

Asafetida
This is a spice comes from the plant Ferula assafoetida. The sap is extracted and then ground to a powder. Principally used in Eastern cooking, notably Indian, it has two effects. Firstly, when cooked it imparts a flavour of onions and garlic. Useful for Hindus because they do not use garlic or onions in cooking. Secondly, it is used to aid digestion and help avoid flatulence. This is especially useful in lentil and egg dishes.
Eaten raw, the taste is repulsive!

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