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Cooking
Glossary
E
Efficiency
Methods - Methods which accomplish satisfactory results with the
fewest motions and in the least time.
En
Brochette: Cooked on a skewer.
En
Papillote: French for "in a paper
casing." Refers to a food
in a parchment or foil wrapped.
Enterotoxin: A toxin with specific
action on the intestinal lining.
Entrée: A dish served to
introduce the main part of the dinner.
Escargot:
It is the common name for the
land gastropod mollusk.
The edible snails of France have a single shell that is tan and white,
and 1 to 2 inches diameter. This is what you see for sale at the
gourmet
food market for some outrageous price.
Essence/extract: While the words may be used
interchangeably US-UK all essences are
extracts, but extracts are not all essences. A stock is a water extract
of food. Other solvents (edible) may be oil, ethyl alcohol, as in wine
or whiskey, or water. Wine and beer are vegetable or fruit stocks. A
common
oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils
and water essences are becoming popular as sauce substitutes. A common
water essence is vegetable stock. A broth is more concentrated, as in
beef
broth, or bouillon. Beef tea is shin beef cubes and water sealed in a
jar
and cooked in a water bath for 12-24 hours. Most common are alcohol
extracts,
like vanilla. Not possible to have a water extract of vanilla (natural
bean) but vanillin (chemical synth) is water solution. There are also
emulsions
lemon pulp and lemon oil and purees (often made with sugar) Oils, such
as orange or lemon rind (zest) oil, may be extracted by storing in
sugar
in seal ed container. Distilled oils are not extracts or essences.
Attar
of rose (for perfume) is lard extracted rose petal oil.
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