2009 June | Kate's Cuisine
Saffron – The very most expensive spice, saffron is used for flavouring and to give food a yellow colour. It’s derived from the crocus flower. Sage – This is a very aromatic herb that’s used for flavouring. It’s commonly found in turkey and poultry dishes, as well as stuffing. Saute – To quickly cook food [...]
Radicchio – A type of chicory that’s crisp, bitter, and quite peppery. Ragout – A stew that’s made from meat, fish, or poultry. Ratatouille – A stew that’s made with vegetables and herbs. Reduce – To make a liquid thicker and more concentrated by bringing it to the boiling point and boiling until the excess [...]
Paprika – A red spice used for flavouring that is usually Spanish or Hungarian, both with very distinct flavours. Parboil – To parboil, food is partially cooked by boiling it before it’s cooked using another method. Parsley – This green herb is used fresh as often as it is dried. It’s used to garnish and [...]
Organic – Food that has been grown using no chemicals. Ouzo – A Greek liquor that has a taste similar to black licorice and is flavoured with aniseed.
Nibbed Almonds – Almonds that have been skinned and cut into small nib shapes. Nutmeg – This seed comes from a tropical tree and is dried to make a savoury and sweet flavouring for dishes.
Macerate – To soak fruits or vegetables in liquid so that they can become absorbed with the flavour of that liquid. Mackerel – A sea fish that has a very firm flesh. Mackerels are very oily. Mandolin – A hand-held tool that lies flat and is equipped with many different blades. Used to very thinly [...]