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 Cooking Terms Explained

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

N N N

Naturel This means uncooked or boiled in water.  Plain and simple, plainly and quickly prepared.

Neige Snow.  The whites of eggs beaten to 'snow' or a stiff white peak.

Newtown Pippins This is a variety of apple of excellent flavour, and originated from Devon. 

Noisette This means hazel-nut.  It is also the name of small round pieces of lean meat such as lamb cutlets with the bone and fat removed.  Noisette in cookery also means a small nut or kernel or the part from the middle, hence the noisette of beef tenderloin is a slice cut from the centre.

Nougat This is almond sweets, it is made with sugar, honey, almonds pistachios and other nuts.

Nutmeg Nutmeg is the fruit of the tree Myristica fragrans. It is a hard fruit which originates from the Molucca (Maluku) Islands. It is now grown in the West Indies, Grenada in particular. Nutmeg spice
Nutmeg is sold either as the fresh fruit or as ground nutmeg. To use fresh nutmeg, either grate the outer shell or grind with a pestle and mortar.
Nutmeg is frequently used in milk-based sweet dishes. It is also used to spice up vegetables.


Ground fresh nutmeg

Nutmeg is used frequently in Indian cuisine. The outer membrane surrounding the nutmeg is known as mace.

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