Cooking Terms

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

Featured Glossary Term:

Prickly Pear Glossary Term
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A pear-shaped fruit, also known as the cactus pear, that is produced from the tropical cactus plant known as the Prickly Pear cactus. The fruit begins as a flower, growing out from the cactus leaf pad or "paddle," and maturing into an oval shaped, sweet tasting fruit. The color of the flower will generally be the color of the fruit. The outer skin is tough and prickly, containing tiny sharp spines, thus the name "prickly." The spines are typically removed during processing if they have not fallen off as the fruit ripens. With a soft porous inner flesh, similar to watermelon, containing randomly spaced black seeds, this pear provides a melon or berry aroma with a sweet and mild flavor.

The common varieties of this pear are the purple (deep crimson red), white, yellow, and brown pear, identified by the color of the outer skin. The purple variety is the sweetest of all the prickly pears. Generally, the pears are peeled by making a slit in the skin and peeling it away or sectioned lengthwise, allowing for ease of removing the skin and seeds before being served as a cold or fresh fruit. This pear is often served in salads, baked in breads and pasteries, made into jellies, jams and candy, pureed for use in beverages, and commonly served as a dessert ingredient. If the seeds are not desired for eating (either whole or pureed into the fruit), they can be dried and used to make flour for baked goods. In addition to being referred to as prickly pears or cactus pears, this fruit is also known as the Christian fig, Indian fig, Barbary fig, tuna fig, or nopal.

The fruit is available from fall through spring and can be found in tropical, Mexican, and Italian markets, as well as produce markets that stock specialty fruit. When selecting, choose fruit that has a deep, even color and yields to slight pressure. Unripened prickly pears can be ripened by storing at room temperature until soft. Ripe fruit can be stored in the refrigerator for approximately a week. The pad or paddle (leaf) of this cactus is referred to as nopales when served as a fresh or cooked vegetable, nopalitos when cubed and sectioned, and acitrónes when candied.

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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
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