Cooking Terms

This Glossary Cooking Terms Section contains our most recent glossary additions that you and your family will enjoy.

Featured Glossary Term:

Extract Glossary Term
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The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.

Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.

Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

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Top 250 glossary terms found
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Term Name
craisins Glossary Term
Craisin is the registered trademark of Ocean Spray Cranberries, Inc. and is used as the name of their commercial brand of dried cranberries.
dried cranberries Glossary Term
Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.
bundt cake Glossary Term
A Bundt cake is the name given to a cake that is baked in a heavy-walled tube pan that has an indented curvature design to it that creates a decorative shaped cake.
prescott fond blanc melon Glossary Term
A French heirloom melon with a unique shape and appearance. Its flattened shape and bumpy, straw-colored skin makes it an eye-catcher.
wild rice pasta Glossary Term
Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.
fried green tomatoes Glossary Term
As stated in their name, these are green tomatoes that are fried. The tomatoes are picked while they are still green and then cut to into 1/4 inch to 1/2 inch thick slices.
candied fruit Glossary Term
Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.
haupia Glossary Term
Haupia is a traditional coconut-milk Hawaiian dessert often found at luaus and other local gatherings in Hawaii.
mustard paste Glossary Term
Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....
decorating tips Glossary Term
Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.
coupler Glossary Term
A coupler is a device used for holding the decorating tips on the end of a pastry bag. The decorating tips allow you to create different types of designs when decorating.
parchment cone Glossary Term
Parchment cones are used for decorating with small amounts of frosting. They are used to apply lettering, small designs, and for touching up areas.
sandbakkel tins Glossary Term
These small tart-like tins are used to make a traditional Norwegian cookie. The tins are available in several different shapes.
sweet corn stripper Glossary Term
A kitchen tool used to remove the kernels from the corn cob. There are a couple different types of corn strippers available.
peanut butter chips Glossary Term
A type of baking chips that has a peanut butter flavor. Peanut butter chips are added to cookies and bars to add peanut butter flavor.
turkey brining Glossary Term
A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.
brine-cured turkey Glossary Term
A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.
turkey brine Glossary Term
A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.
hawaiian sweet bread Glossary Term
A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.
vache de chalais Glossary Term
A soft-ripened cheese produced in Dauphiné; made with thermalized cow's milk. This soft cheese has a slightly stinky aroma.
brisker Glossary Term
A kitchen appliance designed to keep crackers, cookies, chips, and other crispy foods fresh and crisp.
isoflavone Glossary Term
A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.
bad carbohydrates Glossary Term
A generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.
zeaxathin Glossary Term
A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.
food allergy Glossary Term
An adverse reaction in the human body caused by substances in certain foods. Specifically, a food allergy is caused by a response of the immune system to certain food proteins.
Top 250 glossary terms found
Displaying 1-25 | Next 25 >>
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