Search

To cook food, generally vegetables, over a low heat, using a small amount of fat (butter is often used).

The rice mixture that is the base for sushi dishes. The rice is steamed or boiled and flavored with sweetened rice vinegar.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached. The term also refers to skinless and boneless fish fillets.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

A natural form of cane sugar. The juices are extracted from the sugar cane and only the water is evaporated by using a special process.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

To remove undesirable particles from a liquid, to separate liquid from other solids or to seperate various contents from other contents such as removing smaller particles from larger particles.

stock pot,

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

To leave an item, such as a tea bag, to soak in boiling water or other liquid, for a period of time for the purpose of adding flavor to the liquid.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

A shellfish that is a member of the cephalopod variety of mollusks. There are three main species found in the United States, the long-finned, winter squid and the short-finned, summer squid found on the East Coast and the opalescent squid, also called California or Monterey squid, found on the West Coast.

The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

A process in breadmaking where there is a period time allowed for fermentation during the mixing stage.

A rotating skewer used for roasting meat or poultry over an open fire or other type of heat source.