October 20th, 2010 WW Editorial Staff | Special Section Stories
 

Glossary

     
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Boquerones: Spanish white anchovies, usually cured in vinegar and packed in oil.

Compressed fruit or vegetables: These items have been squished in a vacuum sealer to make them look like jewels.

Farro: Whole spelt grains.

Flammekueche/tarte flambée: An Alsatian dish resembling an onion pizza.

Fines herbes: Fresh parsley, chives, chervil and tarragon.

Glacier lettuce: Sometimes called ficoïde glaciale, a succulent with fuzzy leaves. The next big thing, we hear.

Gnudi: Cheesy dumplings, like ravioli without the wrapper.

Harissa: A North African sauce made from chiles and olive oil.

Merguez sausage: A beef or lamb sausage, spiced with chile and garlic, from North Africa.

Mortadella: An Italian sausage consisting of pureed meat and small cubes of pork fat.

Ponzu: A citrus-based Japanese dipping sauce.

Porchetta: A pork preparation in which a whole pig is boned, rolled with herbs and spices and roasted.

Rémoulade: a spicy mayonnaise-based sauce.

Rilletes: Chopped meat (usually pork, but sometimes goose, duck or even salmon) cooked slowly in fat until it is soft enough to be shredded into a paste.

Salsa verde: Any sauce made from green things.

Saucisson sec: A dry-cured French sausage.

Shiso: A Japanese herb related to perilla.

Sous vide: A cooking method in which food is sealed in a plastic bag and immersed in 140-degree water for a very long time, sometimes over 24 hours.

Speck: A juniper-flavored, salt cured and smoked ham from Tyrol, a region of northern Italy.

Tasso ham: Not ham at all, but a spicy smoked shoulder butt.

Tesa: Italian bacon.

Togarashi: A Japanese spice mix containing chili pepper, Szechuan pepper, orange peel, sesame seed and nori.

Uni: Sea urchin, usually raw.

 
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