Tuesday, 1 November 2011

COOKING TERMS – E

COOKING TERMS – E

Eclair Paste –  A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products.
Egg Wash – Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.
Emulsion – A mixture of two liquids which do not normally combine well, such as oil and water. Emulsifying is done very slowly, adding one ingredient to the other while mixing rapidly to disperse droplets.Mayonnaise–an uncooked combination of eggs, oil, and vinegar or lemon juice–is one example of an emusion.
En Croute – Food baked in a crust.  Used to describe food which is covered with raw pastry and then baked.
En Papillote – A French term used to describe food which is baked but wrapped in baking parchment before cooking.  This works well with fish, as the aroma from the different herbs or spices and the fish are contained during cooking and released until the paper parcel is opened.
Endosperm - The starchy inner portion of grain kernels.
English Pea – This is the common garden pea, also called green pea.
Entrée – 1) The main dish of a meal  2) A dish served in formal dining immediately before the main course or between two principal courses.
Enoki mushroom – A member of the mushroom family. Looks like cooked spaghetti topped with tiny button caps.
Epazote – A pungent herb with a flavor similar to coriander. Epazote is usually found dried and is often added to beans to reduce gas.
Espagnole – A basic brown sauce made from a brown stock to which a brown roux , a mirepoix and tomato purée are added.
Evaporated Milk – A canned, unsweetened milk is homogenized milk from which 60% of the water has been removed. Whole evaporated milk contains at least 7.9 percent butterfat, while the skim version contains 1/2 percent or less.
Extract – Concentrated flavors from various foods, usually derived from distillation or evaporation. Extracts, also called essences, may be solid or liquid.
Extraction - The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.

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