Cooking Terms

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

Featured Glossary Term:

Oregano Glossary Term
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An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world. Typically, the common Oregano is the Mediterranean variety, however there is also a Mexican variety. Mexican Oregano, which is grown from a different species of plants, is spicier and adds a more pungent flavor to chili, salsas, tomato dishes, and sauces. While the taste of Mediterranean Oregano is sweeter and resembles that of marjoram and thyme, Mexican Oregano is more earthy and spirited, best suited for the spicer Mexican dishes. Although Oregano is often associated with Italian cooking, it is not actually used in many Italian dishes. The most common use is in tomato-based dishes, but it is also very enjoyable for seasoning roasts, broiled pork, poultry, lamb, veal, pasta, pizza, soups and vegetables such as broccoli, eggplant, lentils, and zucchini.

To prepare this herb, the Oregano sprigs should be collected while the plant is blooming and can be used fresh or dried. Oregano dries well and if stored in an airtight container away from direct light, it will retain its flavor for up to a year. Fresh Oregano should be wrapped in paper towels and placed in a plastic bag and stored in the refrigerator. To chop fresh Oregano, hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely. When all the leaves have been chopped, discard the stems. To mince, take coarsely chopped leaves, with a rocking motion start moving a sharp knife blade back and forth across the leaves until they have been cut to the desired size and cut.

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Top 250 glossary terms found
Displaying 26-50 | << Prev 25 | Next 25 >>
Term Name
gastrique Glossary Term
A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.
wheat allergy Glossary Term
A sensitivity to wheat that is initiated by the immune system’s response to proteins found in wheat....
gluten intolerance Glossary Term
The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.
bmi Glossary Term
A tool used by health professionals, nutritionists, and some insurance companies to assess the risk of health problems related to weight and body size.
antioxidant Glossary Term
A group of organic nutrients found in many types of food that slow down the formation of substances in the body that are particularly harmful to cells and tissues.
body mass index Glossary Term
A tool used by health professionals, nutritionists, and some insurance companies to assess the risk of health problems related to weight and body size.
food intolerance Glossary Term
An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.
name yam Glossary Term
A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.
pho Glossary Term
A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.
bhut jolokia chile pepper Glossary Term
Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers.
sponge starter Glossary Term
A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.
direct leavening method Glossary Term
A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.
chemical leavening agents Glossary Term
Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.
couronne Glossary Term
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
banneton Glossary Term
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
leavening Glossary Term
The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.
citrus or grapefruit spoon Glossary Term
Designed for removing pulp from citrus fruits while eating the fruit, a Grapefruit or Citrus Spoon is formed similar to other spoons.
proofing basket Glossary Term
A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.
cake yeast Glossary Term
A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.
natural leavening agents Glossary Term
Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.
enriched white bread Glossary Term
A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
well method Glossary Term
A traditional method used for mixing flour with other ingredients to form dough used for preparing bread or other baked goods.
yam flour Glossary Term
A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.
imitation seafood Glossary Term
Imitation Crab, Imitation Lobster,
triticale flakes Glossary Term
A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes.
Top 250 glossary terms found
Displaying 26-50 | << Prev 25 | Next 25 >>
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