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Edam Cheese - A famous
Dutch cheese exported in balls covered with bright-red- or yellow-paraffin-coated
rinds; a good all-purpose cheese with a mellow flavor. Edam is second only to
Gouda as Holland's most exported cheese.
Eel - A variety of anadromous
fish with a snakelike shape. Eels generally have firm, fatty flesh and are gray,
olive or black in color.
Egg - The hard-shelled, ovoid reproductive
body produced by a bird, consisting principally of a yolk and albumen.
Egg Noodles - The most popular type of Asian noodle, these ribbons vary in
length, width and thickness; made from a dough of wheat flour, water and eggs
and usually boiled. Can be found fresh in some Asian supermarkets, and are readily
available dried.
Egg Threads - Lightly beaten eggs poured slowly
into a hot broth or soup.
Egg Wash - A mixture of beaten eggs
(yolks, whites, or whole eggs) with either milk or water, used to glaze baked
goods.
Eggplant - Though usually thought of as a vegetable, the
eggplant is actually a fruit related to the potato and tomato. There are many
varieties of eggplant, with colors ranging from dark purple to white and sizes
from 2 inches to 12 inches. An eggplant's shape can vary from oblong to round.
The most common variety of fruit in the United States is large and pear-shaped,
with a smooth, glossy deep-purple skin.
Elderberries - The tart
fruit of the elder tree found throughout the Northern Hemisphere. The small, dark
purple-black berry is very sour when eaten raw, but can be quite delicious when
used in jellies, pies, tarts or syrups.
Emmental Cheese - What
most Americans know as Swiss cheese. Switzerland's oldest and most important cheese,
Emmentaler has a distinctively nutty-sweet, mellow flavor. It was named for Switzerland's
Emmental valley and is exported in giant wheels weighing from 150 pounds to 220
pounds each.
Empanada - A small, savory pie that are usually filled
with meat, seafood or vegetables.
Emulsify - To bind together
liquid ingredients that do not dissolve into each other (like vinegar and oil).
En Brochette - To cook small pieces of food on skewers. En
Croute - Food baked in a crust.
En Papillote - Enclosing foods
(like fish) in parchment paper or foil and cooking in an oven or on a grill.
Enchilada - Corn tortillas stuffed with meat, chicken, cheese (or
a combination), rolled and topped with a red or green chile sauce.
Endive
- A plant with dark green, curly leaves and a slightly bitter flavor.
English Pea - Common garden pea, also called green pea.
English
Walnut - A nut with a wrinkled tan shell and a double lobed interior nut meat
that has a sweet flavor. It can be eaten raw or used in baking and cooking.
Enoki Mushrooms - Small white mushrooms that grow in clumps with long,
thin stems and a mild, almost fruity flavor. They have a crisp, crunchy texture
when fresh, but tend to become tough when heated; also known as velvet stem, snow
puff and golden mushrooms.
Enriched All-purpose Flour - Because
all-purpose flour does not contain wheat germ, U.S. law requires iron, niacin,
riboflavin and thiamin to be added. "Enriched" appears on the label
of flour with added nutrients.
Entrée
- In the United States an entrée is the main dish of a meal. The original
French term referred to the first course of a meal, served after the soup and
before the meat.
Epazote - A pungent herb with a flavor similar
to coriander. Epazote is often added to beans to reduce gas.
Escalope
- Very thin slices of meat or fish containing absolutely no fat, skin, gristle
or bones.
Escargot - French term for edible snails, either terrestrial, freshwater or
marine.
Escarole - A broad-leafed, pale green, mild-flavored
endive. Most often eaten raw in salads, escarole can be briefly cooked and used
in soups; also known as Batavian endive.
étouffée
- French for smothered and refers to a stewed dish cooked little liquid in a tightly
closed pot. Usually served over white rice.
Etuver - To braise
with very little or no liquid.
Evaporated Milk - Canned, unsweetened
milk that is homogenized milk from which 60% of the water is removed. Available
in whole evaporated milk - 7.9% butterfat and skim - cotains1/2% or less.
Extract (Essence) - Flavors from various foods that have been concentrated
by distillation or evaporation.
Extra Lean - Poultry, meat, seafood
or game containing less than 5 grams of fat, less than 2 grams of saturated fat
and less than 95 milligrams of cholesterol per serving (100 grams).
Extra-virgin Olive Oil - Olive oil produced from the first cold-pressing,
considered the finest and fruitiest, with only 1 percent acid. Its color can range
from clear champagne to bright green. | |  |
