What's the Difference Between Apple Cider and Apple Juice?Skills
Apple cider and apple juice look quite similar but can be made, packaged, and labeled in different ways. Learn the differences between apple juice and apple cider here.
Sep 11, 2022
What’s the Difference Between Raisins, Sultanas, and Currants?Skills
Up your knowledge on these baking basics.
Sep 9, 2022
What’s the Difference Between Stock and Broth?Skills
Do you know?
Sep 6, 2022
What’s the Difference Between Split Peas and Lentils?Skills
I remember this one time I didn't label my purchases from the bulk bin, and I couldn't remember what was in the bag. Were they split peas or lentils?
Aug 24, 2022
What’s the Difference Between Filtered and Unfiltered Apple Cider Vinegar?Skills
Apple cider vinegar is simply a vinegar made from apple juice or apple cider. It comes in two versions: filtered and unfiltered. The difference between the two is the “mother,” which is a somewhat murky collection of cellulose and acetic acid bacteria that’s removed when the vinegar is filtered. Does it matter which type of vinegar you use? Much depends on what you are doing with it. Filtered apple cider vinegar is made with apple juice and water.
Aug 13, 2022
What’s the Difference Between Mozzarella and Burrata?Skills
Fresh mozzarella and burrata are two types of semi-soft Italian cheeses. They’re both creamy, white, and utterly delicious. With just a quick glance, these cheeses look similar, but they are different in all the best ways. Fresh mozzarella cheese is made from cow’s or water buffalo’s milk with a firm but elastic texture. You can slice and it will hold its shape.
Jun 10, 2022
Word of Mouth: Court BouillonRecipes
Court Bouillon (Court Boo-yee-an), noun: A flavored liquid used for poaching or steaming.Unlike regular chicken, beef, or even vegetable stock, a court bouillon can be quickly made and then used immediately – it literally means “quick stock”!Because it’s cooked for a half an hour at most, a court bouillon never reaches the same level of flavor or complexity as a full-term stock.
Jun 4, 2019
Word of Mouth: Al DenteSkills
Al Dente; adjective, Italian: Literally, “to the tooth.” In practice, this means cooked just enough to still be firm, where the center still remains a bit under-cooked and the pasta still offers resistance when chewed.In medieval times, pasta was cooked for an hour or more until it was soft, mushy, and offered no resistance. This was typical of all cooking at the time (ie, cooking food to death!
May 3, 2019
Word of Mouth: BavarianRecipes
Bavarian (bah-vare’-ian), noun: A stirred custard that is mixed with gelatin and then lightened with whipped cream, poured into mold, and allowed to set until firm.Here’s another classic French dessert to try next time you’re in the mood for something fancy!Bavarians date back to the days of French chef Marie Antoine Carême toward the beginning of the 19th century.
May 3, 2019
Wait, What Is Nice Cream?Skills
My first experience with “nice” ice cream was 10 years ago on a family vacation in Hawaii. The hotel served some type of magical dairy-free pineapple soft-serve, and I couldn’t for the life of me figure out how they made it. So I ate as much of it as I could before the trip was over, then promptly resumed my nightly Graeter’s habit upon our return home to Cincinnati. I figured the magical stuff could only be created in the tropical oasis that is Maui.
Jun 22, 2018
8 Southern Sweets Y’all Are Saying All WrongSkills
Southerners are known for their sweetness, and so are Southern desserts. But if you’re going to pay a visit south of the Mason-Dixon line, you’d best be sure you’re calling our sweet treats by their real names. Here are eight favorite treats that all y’all up north tend to mispronounce, fixed up real good with a guide for getting it right. And remember: Savor each of those vowels like a fine bourbon. We’re in no hurry.
Feb 21, 2017
What’s the Difference Between Shortbread and Spritz Cookies?Skills
Spritz cookies and shortbread cookies both fall into the beloved category of classic and simple butter cookies. Side by side their ingredient lists are nearly identical in contents and measures. They both bake up buttery (no surprise there) with a tender, melt-in-your-mouth quality and a not-too-sweet flavor. What sets spritz cookies and shortbread cookies apart, then, comes down to one ingredient and shaping methods.
Dec 15, 2016
What’s the Difference Between Salsa and Pico de Gallo?Skills
Tortilla chips are fine on their own, but add a bowl of salsa or pico de gallo to the picture and snacking takes a delicious turn for the better. These two Mexican dips share quite a bit in common, but do you know what sets them apart? Depending on the recipe, the ingredients for salsa and pico de gallo can be nearly identical. What sets these two condiments apart is their texture and whether the ingredients are cooked or uncooked.
May 6, 2016
What Does Kosher for Passover Actually Mean?Skills
During Passover, Jewish dietary laws still hold true, but additional laws are added to them for the entirety of the week-long holiday. Here's everything you need to know.
Apr 22, 2016
What’s the Difference Between Hot Cocoa and Hot Chocolate?Skills
Whether it’s topped with a few plump marshmallows or a heaping scoop of freshly whipped cream, a mug of piping hot chocolate is one of winter’s greatest pleasures. But wait — is what you have in your hands hot chocolate or actually hot cocoa? The terms are used interchangeably so often that it probably seems like they are identical beverages. While both mean an instant remedy for cold winter days, are they one in the same?
Feb 11, 2016
What’s the Difference Between a Dutch Oven and a French Oven?Tools
What’s not to love about Dutch ovens? They come in bright, beautiful colors; they can go straight from the oven to the tabletop; and you can braise, deep-fry, or even bake bread in them. This kitchen workhorse is usually a sign of a serious cook, and lots of recipes call for using a Dutch oven — but then what is a French oven? Are a Dutch oven and French oven the same thing with different names?
Apr 28, 2015
What’s the Difference Between Pudding and Mousse?Skills
When I think of smooth and creamy desserts, the first two things that come to mind are pudding and mousse. While they share similar characteristics, these creamy, no-bake desserts have a few differences. Do you know what sets pudding and mousse apart? Did you know that pudding wasn’t originally served as a dessert? Far from it, actually. Pudding was originally a savory dish, made by mixing processed meat with a binder, like eggs, grains, or butter, then steamed, baked, or boiled.
Mar 23, 2015
What’s the Difference Between Natural and Dutch Cocoa Powder?Skills
Cocoa powder is a bit of a confusing ingredient. Some recipes call for unsweetened cocoa, some call for cocoa powder, some call for natural cocoa, and some call for Dutch cocoa. What does it all mean? What’s the difference? (And is there any relationship between cocoa powder and hot cocoa mix?) Let’s find out!
Jan 26, 2015
The Surprising Origins of 10 Common Food Words & PhrasesSkills
That sandwich you’re eating is more than just bread and meat, and when you call someone a “couch potato” it goes beyond that person being lazy. If you’re interested in where your food comes from, it might also interest you to know the actual origins of the words we use to describe it. I found the stories behind 10 words and phrases especially interesting or enlightening.
Nov 6, 2014
What’s the Difference Between Fillet and Filet?Skills
Even as someone who’s tested recipes professionally and written about food for years, I still always stumble when I’m about to write about a piece of fish — is it fillet or filet? What’s the difference? Turns out that it’s a bit complicated! There are similarities between the two words — they’re pronounced the same way, for instance: fiˈlā, with a silent “t” on the end. But then it gets a little more interesting.
Oct 31, 2014
What’s the Difference Between Bisque and Chowder?Skills
Bisque and chowder — are they just fancy monikers for creamy soup? Is there really a difference? This question never crossed my mind until it was posed to me recently. My immediate thought was that the answer was obvious. Except, when I started to actually think about it, I really had no idea what set them apart. So, what exactly is the difference between bisque and chowder? Bisque and chowder are two very delicious and very similar types of soup.
Sep 9, 2014
What’s the Difference Between Udon and Soba Noodles?Skills
I’ve been to a lot of Japanese restaurants where the noodle soups have an option of udon or soba noodles. While they’re both Japanese noodles and are sometimes used interchangeably, there are quite a few differences between the two. Here’s what you need to know! Udon noodles are made by kneading wheat flour, salt, and water. These white noodles are sold dried, fresh or frozen. Dried udon noodles can vary in thickness and can be quite dense.
Aug 22, 2014
What’s the Difference Between Fresh and Dried Turmeric?Skills
When it comes to cooking with turmeric you have several options. Do you choose fresh turmeric, whole dried pieces, or the ground spice? I tend to prefer punchy, fresh turmeric in sautés and smoothies and ground turmeric for its color and ease of use in roasted vegetables and rice pilafs. Here’s a quick guide to fresh and dried turmeric and how to substitute one for the other. Fresh turmeric rhizomes (often called roots) look similar to ginger, a close relative.
May 6, 2014
A Word to Fear: Hangry!Skills
Emma used the word hangry in her recipe for granola bars earlier today, and it made me think about this very helpful word, a word to signal impending storm clouds and danger, a word to fear. Do you get hangry?! What happens when you do? Oh — not familiar with the term? Let me bring you up to speed. This is a word you should know.Hangry is a word to describe the glowering state of hunger that has passed the pleasant edge of anticipation.
Sep 11, 2012
Mandazi (Kenyan Doughnuts)Skills
Mandazi [mahn-dahz-ee] noun: Fried doughnut or roll served as dessert or a warm teatime snack all over Kenya and East Africa. We came home one evening to our guest house in Kenya to find our very kind housekeeper, Helen, making a big basket of mandazi. They smelled delicious, like fried dough and warm flour. We asked Helen how they are made — read on for a super-quick video of frying mandazi! We ate these so quickly that we forgot to take a photo!
Aug 23, 2012
Word of Mouth: IrioSkills
Irio [eer-ee-o], noun: In the Kenyan tribal language of Kikuyu, irio just means food. But it usually refers to a simple, plain dish of mashed potatoes, maize, and peas or greens.A couple years ago I spent a week in Kenya, in the highlands of the Rift Valley about an hour away from Nairobi. I really enjoyed the good food of this agricultural region. Here’s a very typical dinner dish: bright green irio!We ate plain Kenyan food all week, prepared by wonderful cooks.
Aug 22, 2012
Word of Mouth: UgaliSkills
Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet.In Kenya, ugali is one of the most common dishes you can find. Served with meat or mashed vegetables, it’s practically the national dish. It’s found throughout Africa, in fact; in South Africa it may be called pap, and in Zimbabwe you can find it by the name of sadza.
Aug 21, 2012
Word of Mouth: OmiyageSkills
Omiyage, [oh-mee-YAH-geh] noun: the Japanese word for small gifts, usually edible, purchased for friends and co-workers while on a trip.Unlike in the Western world, where souvenirs are thoughtful but not expected, in Japanese culture buying omiyage is not optional. But there is an upside to this obligation: receiving omiyage in return, and with it a tasty peek into someone else’s travels.In Japan, every region is known for a food specialty of some kind.
Jan 20, 2011
Word of Mouth: AffinageSkills
Considering that this week is French Week at the kitchn, it seemed only sensical to talk about the great act of affinage, an art that’s arguably just as important to the outcome of a cheese as the cheesemaking itself. And thanks to the French, we have a new vocab word to learn.Affinage is the act of aging cheeses. An affineur is the craftsperson who cares for cheeses after they’re made.
Sep 29, 2010
Word of Mouth: ViennoiserieSkills
Viennoiserie [vyen-wahz-REE] noun: French for “Viennese specialties.” Baked pastries that use yeast, but that are also enriched with other ingredients. Examples include laminated dough products such as croissants, as well as brioche and danish.Viennoiserie may originally come from Vienna, but examples of this style include some of the most iconic French baked goods.
Sep 28, 2010
Word of Mouth: CarpaccioSkills
Carpaccio, [car-PAH-chi-oh] noun: An Italian antipasto dish of very thinly sliced beef, usually served raw or cooked rare and seasoned with olive oil and salt.This dish represents much of what we love about Italian cooking: fresh ingredients, pure flavors, and a simple presentation. Have you ever had it?Beef carpaccio is usually made from the most tender cuts of meat. The paper-thin slices are also cut across the grain so they practically melt in your mouth.
Sep 9, 2010
Word of Mouth: PumpernickelSkills
Pumpernickel, noun – An incredibly dense and strongly flavored dark bread made with a blend of coarse and fine rye flour originating in Germany.We love the heartiness and deep, almost bitter flavor of pumpernickel bread, especially with a little sharp cheese melted over the top! Making an authentic loaf of pumpernickel is one of our winter goals, plus we think it would look lovely on our Thanksgiving table!Do you like pumpernickel bread? Ever made it yourself?
Nov 11, 2009
Word of Mouth: DoufeuSkills
Doufeu, noun – A cooking vessel with a concave lid to be filled with ice and promote condensation. French for “gentle heat.”As we get into braising and roasting season, we thought we’d take a look at this particular style of dutch oven. The concave lid is filled with ice to create condensation throughout the cooking process. Dimples on the underside of the lid are designed to distribute the moisture to the food.
Oct 9, 2009
Word of Mouth: PorchettaSkills
Porchetta, noun: A Southern Italian dish of roasted suckling pig stuffed with wild fennel and garlicFriends of ours who have traveled in Italy come back singing praises about this iconic Italian dish – making us grind our teeth in envy. This is one culinary adventure we’d love to have!Porchetta is traditionally made with a whole suckling pig that has been deboned, stuffed, and rolled back into shape. The head, legs, and trotters are also often left on.
Jul 31, 2009
Word of Mouth: AffogatoSkills
affogato: n. An Italian, coffee-based dessert consisting of vanilla gelato (or ice cream) topped with a shot of espresso. Affogato means “drowned” in Italian.This is a really quick summer dessert (made better by a fancy name). Get some elaborate and boozy versions, below…Of course, hot espresso and cold ice cream doesn’t seem like a good combination. You might end up with more of a float or possibly a soup.
Jul 13, 2009
Word of Mouth: ChutneySkills
Chutney, noun: A type of condiment similar to salsa found in Indian cuisine.Every culture has their own version of an all-purpose sauce that can be used interchangeably as dip, relish, or condiment. In India, it’s chutney! What’s your favorite chutney recipe?There is no single recipe for chutney, and the variations from region to region and family to family are endless. In general, it’s a thick sauce that can be smooth or chunky.
Jul 9, 2009
Word of Mouth: BannockSkills
Bannock, noun: A flat bread, popular in Canada and the northern United States, often made of oatmeal, barley flour or corn meal.We’re all about cooking and eating outdoors this month, so we perked up when we saw this rustic bread being prepared on an episode of Bobby Flay’s Grill It! It was, of course, baked right on the grill.According to the British Columbia Ministry of Forests and Range, Bannock was a staple in the diets of nearly all of North America’s first peoples.
Jun 10, 2009
Word of Mouth: MacerateSkills
macerate: v. To soften and infuse food (usually fruit) with flavor by steeping in liquid.This is a technique we talk about more often in the summer, since berries are one of the most common ingredients to macerate…Fruit compotes or pie fillings often call for macerating; the goal is to get soft, smushy fruit that’s broken down a bit and released a little liquid.
May 27, 2009
Word of Mouth: Beurre ManiéSkills
Beurre Manié [bur man-yay], noun: A kneaded paste of butter and flour added to a soup or sauce toward the end of cooking in order to thicken.If your dish is nearly done cooking and you feel that it’s soupier than you’d like, a simple beurre manié can save the day. Here’s how it works!If you add flour straight into hot liquid, you just end up with a clumpy sauce, right?
Apr 17, 2009
Word of Mouth: Caul FatSkills
caul fat: n. The web-like membrane of fatty material that encases the internal organs of certain animals, like pigs, sheep, and cows.That’s all well and good, you say. But what on Earth do you do with this stuff? Well, we have the answer.
Apr 2, 2009
Word of Mouth: RillettesSkills
Rillettes [ree-yet], noun: finely chopped meat, cooked in fat, and shredded into a paste-like consistency. Traditionally served as a cold spread on bread.Rillettes are sometimes referred to as “poor man’s paté,” but made well, this dish is right up there with the best of them! Have you ever had rillettes?Rillettes were originally a way to use up some of the less desirable pork cuts like the neck, shoulder, or hind parts and also preserve meat for later consumption.
Mar 17, 2009
Word of Mouth: ChapatiSkills
Chapati [chuh-pah-tee] noun: Pan-grilled unleavened flatbread eaten in India, East Africa, and most of South Asia.Chapati is ubiquitous in Kenya; big golden wedges of this flat, chewy bread were served at almost every meal. We loved it; the fried golden taste is so delicious, and it’s handy for sopping up extra meat and sauce. We were already familiar, too, with chapati from Indian cuisine.
Feb 12, 2009
Word of Mouth: Gâteau St. HonoréSkills
Gâteau St. Honoré (gah-toe saint on-or-ay), noun: Named for the patron saint of bakers, this is a confection with a pâte brisé (pie crust) base, a ring of pâte à choux on the outside with little pâte à choux puffs affixed to the outside with caramel, and then filled with pastry cream.In other words, a baker’s dream-come-true…or personal nightmare!This cake can be made as traditionally or as fancifully as you like.
Jan 28, 2009
Word of Mouth: ClabberSkills
Clabber, noun: soured milkBack before there was baking powder to use as a quick leavener in baking, there was clabber. This was something that every farm wife or person with access to fresh milk could make, no additional ingredients necessary!To make clabbered milk, the fresh, raw milk was simply left out at room temperature. Bacteria in the milk would start converting the lactose (sugars) into an acid, causing the milk to thicken and sour while also keeping it from actually spoiling.
Jan 8, 2009
Word of Mouth: LabnehSkills
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.Several of us here at the Kitchn were traveling over the holidays, and this is just one of the foods we fell in love with while eating overseas. We ate labneh for breakfast every morning while on a trip to Abu Dhabi, in the United Arab Emirates.Unfortunately, we kept forgetting to bring our camera to breakfast.
Jan 5, 2009
Word of Mouth: Le Trou NormandSkills
Le Trou Normand (luh trew nor-mahnd): A pause in the middle of a meal where everyone has a drink of brandy and then continues to eat.Folklore has it that the shot of alcohol burns a hole (“un trou”) in your stomach so that you can eat more food. This is something we definitely could have used last Thursday!At dinner parties, we tend to eat and drink throughout the evening, one conversation or platter of food simply rolling into the next.
Dec 1, 2008
Word of Mouth: TournéeSkills
Tournée (tour-nay): Literally, French for “turned.” In culinary terms, this describes a specific method for preparing and presenting vegetables by cutting them into uniform oblong shapes.If you really want to get fancy this Thanksgiving, you can have a go at “turning” all your vegetables! Just make sure you have a lot of extra time to spare before you start…Starchy vegetables like carrots, potatoes, and parsnips are good candidates for turning.
Nov 24, 2008
Word of Mouth: Marron GlacéSkills
marron glacé (ma-rohn glay-say): n. A chestnut preserved in syrup, usually eaten out of hand like candy or used as a topping for desserts.Chestnuts are a common ingredient this time of year, so we thought we’d mention their french name, marrons, and take a look at one of the sweeter preparations…These suckers are expensive, for the fact that the process used to make them is extremely time consuming and difficult.
Nov 17, 2008
Word of Mouth: UnctuousSkills
Unctuous (ung-choo-us) adj.: 1. Having the quality or characteristics of oil, slippery; 2. Containing or composed of oil or fat; 3. Abundant in organic materials, soft and rich.Nora’s post on Forsterkase cheese yesterday reminded us of this favorite food word! What foods say “unctuous” to you?To us, ‘unctuous’ is much more of a texture than a flavor. It’s that feeling of having your entire mouth coated with butter, oil, or sometimes a flavor.
Nov 12, 2008
Word of Mouth: CoulisSkills
Coulis (coo-lee), noun: A dessert sauce made of pureed fruit that is just thin enough to be poured. The word coulis is actually derived from the French verb couler, which means to run! More details and a recipe after the jump…A coulis is typically not cooked or mixed with many other ingredients – though this “rule” is often bent or broken by our modern chefs! The point is to highlight the freshness and flavor of a single fruit.
Oct 6, 2008
Word of Mouth: GaletteSkills
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France.We’ve been talking about crostatas a lot lately, and we started to wonder what the difference is between our beloved crostata and the more refined-sounding galette, plus how they both related to tarts…Turns out, a galette and a crostata are essentially the same thing (one French, one Italian). Both of them differ from tarts in the sense that a tart is baked into a tart pan.
Oct 2, 2008
Word of Mouth: SabayonSkills
Sabayon, noun (sah-bye-on): A sweet dessert sauce made of egg yolks, sugar, and Marsala. More details and a recipe after the jump!This custard sauce has Italian origins, but was long ago adopted into classical French cuisine. You might also see it called “zabaglione” or “zabayon” in recipes and on menus.Foamy and creamy, sabayon is lighter and (typically) less sweet than milk-based creme anglaise.
Sep 9, 2008
Word of Mouth: AromaticsSkills
Aromatic; noun: Any herb, spice, vegetable or combination thereof that is used to infuse flavor into a final dish and add to its aroma.This is another building block for cooking without recipes!
Jul 29, 2008
Favorite British Kitchen WordsSkills
Pudding, meaning dessert. Biscuit, meaning cookie. Clingfilm, meaning plastic wrap. I love the differences between British and English cooking (cookery!) words.It’s always disappointing when American publishers edited out the ‘dessertspoonfuls,’ ‘mince,’ and ‘courgettes’ when revising British cookbooks and I have never really understood why.
Jul 21, 2008
Word of Mouth: Aux Fine HerbesSkills
Aux Fine Herbes (oh feen air’b): Translated literally from French, meaning “with fine herbs.” For culinary purposes, meaning a blend of four fresh herbs, one of which is always chervil.The other three herbs are traditionally chives, tarragon, and parsley, and they are always always fresh–or else the Classical French Chefs of Yore will cry bitter tears into their consomme!Combine equal proportions of each herb and mince them as fine as possible.
Jun 3, 2008
Word of Mouth: PrefermentSkills
Preferment, noun: A combination of flour, water, and sometimes yeast that is prepared in advance (as in pre-fermentation) and then mixed into the main body of the dough as an additional ingredient.When we first started baking, this was a new technique and a new vocab word all in one. Wrapping your head around the idea of a preferment can be a little tricky at first, but well worth it for the boost in flavor and structure one provides!Making bread with a preferment gives everything a head start.
May 14, 2008
Word of Mouth: Oven SpringSkills
Oven Spring noun: In bread baking, the final burst of rising just after a loaf is put in the oven and before the crust hardens.When the dough hits the hot oven, it can puff up to as much as a third of its size in a matter of a few minutes. This oven spring is a good indicator of the crumb of your bread: more oven spring means a light and airy interior and little oven spring indicates a dense, compact crumb.More on how oven spring works after the jump!
Apr 9, 2008
Word of Mouth: Mother SauceSkills
Mother Sauce (French: sauce mere): The mother sauces were established by 19th century chef Antonin Careme as the foundations upon which all other sauces are built. There are five different mother sauces: Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol.And with emulsions on the brain, you guessed it–each sauce relies on some kind of emulsion to hold it together.You’re probably most familiar with hollandaise and mayo.
Mar 26, 2008
Word of Mouth: MoreishSkills
Moreish adj. Addictive or nearly addictive; most often used to describe food or drink so good that you want more (primarily British and Australian in usage).We are big fans of Agatha Christie; her books are unfailingly entertaining and satisfying, the perfect bedtime reading.
Mar 3, 2008
Word of Mouth: MirepoixSkills
Mirepoix (mirh-pwah) noun. In French cooking, a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce.A mirepoix is often the only seasoning we use for a good pot of beans, like the one we posted yesterday. But when we looked for a post mentioning mirepoix to link back to – nada! Oops. Mirepoix is one of the foundations of the classical Western kitchen, and we rely on it heavily in our soups and stews.
Feb 26, 2008
Word of Mouth: SalsifySkills
Salsify [ˈsalsəfē; -ˌfī] n. A plant in the daisy family with a long root like that of a parsnip.We posted a recipe on Tuesday for Buttery Salsify Puree with Horseradish, and there were several comments asking how the name of this uncommon vegetable is pronounced. According to our dictionary it can be pronounced with either a long or short “i” – salsa-fee or salsa-fye.
Feb 14, 2008
Word of Mouth: CacaoSkills
Cacao [ka KOW] n. the seeds and the tree, Theobroma cacao, from which cocoa, cocoa butter, and chocolate are made.The word cacao is thought to come from the Aztec word cacahuatl, which means “bitter water.” Its Western scientific designation, however, means “food of the gods.” Cacao’s journey from cacahuatl to Theobroma has been long and studded with history.
Jan 22, 2008
Word of Mouth: SouseSkills
Souse [sows] n. Variety of and term for head cheese in the Pennsylvania Dutch dialect.Souse is a variety of head cheese, usually specific to the Pennsylvania Dutch. They make their head cheese from the pickled meat of often otherwise unused animal parts (usually pork). These often include the feet, head, tongue, and heart.The word itself probably comes from the Germanic souce, or pickling juice, which is related to sulza, or brine.Do you eat head cheese?
Oct 1, 2007
Word of Mouth: DisgorgeSkills
Disgorge [dis GAWRJ] v. To expel water or other juices from a vegetable by adding salt over time.When we talked about how to get rid of the unpleasant bitterness in our roasted eggplant, we discovered that there is a specific term for this: disgorge, or degorge. If you sprinkle an eggplant or other vegetable with a little salt and let it sit, it will force the water and juices to ooze out.This term is also applied to snails.
Aug 27, 2007
Word of Mouth: MolcajeteSkills
Molcajete (mohl kah HEH teh) n. Spanish term for mortar, usually used with a pestle (tejolote) and also the name of a Mexican dish.The Mexican mortar and pestle were traditionally made out of volcanic rock, and used for grinding and pulverizing spices and vegetables, and for making guacamole.In some areas of Mexico a molcajete is also the name of a great lunch dish – a friend came across this on a recent trip to Acapulco.
Jun 4, 2007
Word of Mouth: CartoucheSkills
Cartouche [kär too sh] n. Circle of greaseproof parchment used to cover a dish while poaching or simmering. Poaching is a quick way to cook certain cuts of meat – especially fish and poultry. It usually involves cooking the food in a small amount of sauce or liquid, often covered by a cartouche. The cartouche serves two purposes: it keeps the small amount of liquid in a poached dish from evaporating too quickly, and it prevents that unpleasant skin from forming on the top of a sauce.
Apr 30, 2007