Search

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A kitchen utensil designed to create meat patties that are consistent in shape, size and weight. A typical burger press is made from plastic or stainless steel and consists of a round container with a circular cover or "press" that can be forced downward against the ground meat to form it into a patty shape.

1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

weiner, weiners,

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.