Add

To mix or stir in the ingredients listed in the instructions.

Adjust seasonings

Always taste food, before you add more salt, freshly ground black peppercorns, herbs or spices. Remember, you can add, however you can't remove too much seasoning.

À la mode

Topped with ice cream. 

Al dente

Pasta cooked just firm to the bite. Tender but not mushy. Never crunchy. The pasta will still offer some resistance when being chewed. This is also called “To the tooth.” 

All-purpose flour/Hard wheat and Soft wheat

All-purpose flour is usually a blend of high-gluten hard wheat and low-gluten soft wheat. Flour should not be used directly from the bag and should be "fluffed up" by stirring it with a knife just before measuring. The hardness of a wheat kernel is an indication of the protein content. Hard wheat has less starch and is preferred for bread making. Duram wheat is the hardest wheat and is milled to form semolina which is then used to make pasta. Soft wheat has a high starch content and is made into cake flour. Soft wheat flour is powdery when compared to the coarser hard wheat flour. All-purpose flour is in-between and is therefore more versatile for general baking needs. For baking in this cookbook I recommend using either King ArthurÒ all-purpose, which is made from hard wheat and is well suited to recipes for breads and baked goods and gives chocolate chip cookies a crisp finish with a chewy texture, or Gold MedalÒ all-purpose flour which is better suited to cookies and cakes where all-purpose flour is recommended. While you can use these flours interchangeably, you will notice that in some recipes less flour is needed when using a hard wheat flour. This is more important in bread making. Experience will tell you if there is too much or too little flour. If you have a problem with the flour you are using, switch to King ArthurÒ or Gold MedalÒ unbleached flours, which also have a better taste than bleached flours. 

All-purpose stabilizer

A versatile product used to stabilize egg whites. I use it in buttercream icing to prevent the butter from separating out. Use a 1/4 teaspoon in meringue toppings for pies or 1 teaspoon in 1 cup of whipping cream before whipping. You will find many uses for this white powdery product.

Almond paste

A creamy mixture of ground blanched almonds mixed with sugar.

Angel Food Cake Pan

This is a pan with high sides and a center tube which promotes the even distribution of heat through the air-leavened batter.  These pans are also known as tube pans. 

Antipasto

An Italian selection of appetizers including: olives, pickles, peppers, vegetables and cold meats. 

Appetizer

Bite-sized food served before a meal. Hors d'oeuvre is a more specific word for finger foods or "extra" food. They originated as small foods to stimulate the appetite. 

Arrowroot

A fine, dry white powder derived from a tropical tuber. Use half as much arrowroot powder as flour in recipes for thickening. 

Au gratin

Topped with crumbs or cheese and a sauce which is then browned in the oven, e.g., cauliflower au gratin.

Au jus

To cook a meat in its own natural juices. Can also be made with water, beef base and seasoning. 

Au lait

Beverage served with milk, e.g., coffee au lait. 

Bacteria

Bacteria causes food-borne illness and is present in many foods.  Handling foods properly will greatly reduce the risk of illness.

Bain-Marie

This is simply a hot water bath around a baking dish. The dish is set in a larger pan and water is poured around it. 

Bake

Food which is cooked covered or uncovered in dry heat. Preheat oven to the desired temperature. Allow air to circulate freely around the food. Unless specified, the oven rack should be placed in the middle setting of the oven. 

Baker's Peel

This is a wooden or flat metal shovel used to slide yeast breads and pizzas into the oven and retrieve them when cooked. 

Bakewell Cream Baking Powder

An aluminum-free baking powder carried by King Arthur Flour.  It contains sodium bicarbonate, sodium acid pyrophosphate and cornstarch. It was developed in 1943 in Maine.

Baking dish

A glass or ceramic dish used for cooking in the oven. 

Baking pan

A metal dish used for cooking in the oven. 

Baking powder

This is the main leavening agent used for making baked goods.  Double-acting baking powder is used in all the recipes in this book and is unique as it releases a small amount of gas when it comes in contact with moisture. It does however require heat for a full reaction and to cause the cake, biscuits or muffins to rise.

Baking soda/Sodium bicarbonate

An alkali produces carbon dioxide when mixed with an acid and therefore rising will occur. Most recipes which use baking soda will also contain an acid ingredient such as buttermilk or molasses. Baking soda can also be used to extinguish grease fires, clean pots, deodorize refrigerators, scrub crystal flower vases, freshen drains and clean disposal units. America is the main source for baking soda which is formed from a peculiar mixed salt mined in the form of an ore called trona from the Green River Basin in Wyoming. Trona is a natural white mineral which is converted to sodium carbonate, then to sodium bicarbonate or baking soda. 

Baking stone

To produce bakery-style breads or restaurant-style pizza, a baking stone is essential. The stone not only absorbs moisture from the crust, it also helps distribute the heat evenly. The stones will crack if exposed to sudden changes in temperature. It is best to leave them in the oven until they have cooled completely. They may be rinsed with water but never cleaned with soap and water, as the porous material will absorb the soapy taste. 

Balsamic vinegar

This distinctive vinegar comes from the area around Modena, Italy. It is made from white Trebbiano grape juice. After being aged in wooden barrels for at least 10 years, it is then bottled. It is the perfect acidity and may be used in salad dressings. 

Bamboo shoots

These are the young shoots of the tropical bamboo plant in Asia. When very young they are crisp and the perfect addition to any stir-fry meal or a healthy addition to a sandwich.

Barbecue

The most current meaning is to grill meat or vegetables over charcoal or natural wood. According to Smoky Hale, the guru of barbecue, authentic barbecue is: “meat cooked in the dry heat of wood coals at 180-215º.” You will need a hardwood/charcoal-burning grill for authentic barbecue. Long-handled tongs and basting brush are essential to prevent heat burns. Wearing an apron and having a pair of oven mitts is highly recommended. Smoky Hale’s book: The Great American Barbecue & Grilling Manual is your best source for information on barbecue. 

Base

Chicken or beef base is a paste stock. It may be ordered from www.gazins.com. Similar to bouillon granules, it is much more flavorful and less salty. Base is superior to canned stocks and is essential to gourmet soups and sauces. 

Baste

Spoon or use a turkey baster to drizzle drippings over cooking meats. This helps to moisten and marinade food and enhance the color and flavor. A baster/injector is a stainless tube with a rubber bulb on one end; it may also have a screw-on injector needle for deep seasoning meats and poultry. When basting with a brush, look for a high-quality brush made of natural boar bristles which will not fall out easily. 

Batter

A mixture of flour, milk, eggs, sugar, and butter. This mixture varies, however all batters must be thin enough to pour.

Beat

To introduce air into a mixture by beating a batter rapidly with a wooden spoon, wire whisk or electric mixer until batter is very smooth.

Beurre manié

An equal weight of butter and all-purpose flour which has been blended together to be used in soups or gravies. Works as a thickening agent which will not cause lumps when added to hot liquids like gravies or soups. 

Bias-sliced

To slice a vegetable crosswise at a 45 or higher angle. This technique is used in Chinese foods. 

Bisque

A creamed or puréed soup with additions of fish or vegetables. 

Blanch

To immerse food briefly into boiling water, then allow it to cook slightly. This method is also used to loosen the skins of tomatoes, which makes peeling much easier. 

Blend

To process ingredients in an electric blender or food processor or to mix ingredients of different textures into a smooth mixture. A blender is best used for puréed soups, sauces, drinks, and salad dressings. A food processor works better with less liquid ingredients and handles chopping, grating, shredding and makes pastry dough. It kneads bread dough much more quickly than by hand. Hand mixers work well when making batters, beating egg whites and cream and may have the option of a balloon whisk.  Standing mixers have other options which include food grinding, dough hooks, a juicer, copper liners for bowls, pasta plates, shredders and mixing paddles. An egg beater is useful for blending small batches of eggs for scrambled eggs and operates with a handle and gears to spin the beaters. 

Boil

To heat a liquid until bubbles rise rapidly to the surface. A rolling boil occurs when bubbles rise to the surface vigorously. 

Bouillabaisse

A fish and shellfish stew made in Provence, France. It usually contains tomatoes, wine, fish, onions, garlic, saffron and herbs. 

Bouillon granules

The granular form of bouillon cubes made from dehydrated beef, chicken or vegetable stock. Substitute with beef base which may be ordered from Gazin's Cajun-Creole Cuisine catalog. 

Bouquet garni

A bouquet of parsley, thyme and bay leaves tied with a string or placed in a cheesecloth bag which is removed before serving. 

Braised

Meat which has been browned and cooked with a minimum amount of liquid for a long time. The lid should cover the pan tightly; this process will produce tender meat. 

Bran

The outer layer of a cereal grain removed during milling.

Brand names

Your favorite product may be substituted (at your own risk :) for a brand name item in a recipe. These items may also be ordered through mail order or found at your local store. 

Breading

To coat a piece of meat, fish or poultry with soft or dry bread crumbs. 

Bread machines

When using flours other than the recommended Gold Medal® and King Arthur®, you may need less flour or more water. The texture of the dough is a good indicator. If it is very dense, you can add a teaspoon or more water. If the dough fails to hold its shape, add a few teaspoons flour. 

Bristle brushes

The best brushes have a handle and are made with natural fibers or nylon bristles. Use, then place or keep in dishwasher to keep sanitary in-between uses. 

Broiling

To cook food on a broiler pan 2-3 inches from the radiant element in oven. 

Broth/stock

The liquid which results from the simmering of meat, poultry, vegetables, or bones with seasonings, herbs and vegetables.  Also called bouillon. To save time, purchase "base" which is a ready-to-use paste. One teaspoon beef base, chicken or vegetable base + 1 cup water = 1 cup stock. Order from Gazin's Cajun-Creole Cuisine catalog. www.gazins.com

Brown

To fry food on medium high to high heat in order to develop a rich color on the outside and add flavor to the dish.

Brush

To use a pastry brush to apply a thin coating over food. Look for brushes which have bristles which won't fall out.

Bundt Pan

These deep tube pans are used to bake densely textured cakes.  The sides are curvy and produce cakes with attractive patterns. 

Butter, table or salted

Cream which is beaten until it becomes a solid and to which salt has been added.  Also see unsalted butter. Regular table butter is the salted version. This regular table butter is used whenever butter is listed in the ingredients. Unsalted butter is only used when it is specifically called for. Butter may be used straight from the refrigerator as it is easy to soften in the microwave.  Cold butter is often desired, especially in pastries. 

Buttermilk

A cultured dairy product produced by adding special bacteria to low-fat milk to make it thick and tangy. Originally buttermilk was the liquid left after butter was churned, it did once contain small flecks of butter.

Cake

There is no substitute for a homemade cake. A cake is made from a thin batter which is usually made from flour, eggs, butter, baking powder, sugar and other liquids and flavorings. Flour gives the cake its structure, butter or oils provide tenderness, sugar helps to tenderize and sweeten, eggs give leavening as does baking powder. Other liquids and flavorings give added dimension to our favorite celebratory treat. Some of the best cakes often contain melted chocolate which makes them even more moist and appealing.

Cake pan

Usually a round pan, preferably nonstick in a variety of sizes.

The 8 and 9-inch pans are the most common. Rectangular, square, springform, tube, fluted tube and Bundt pans are common versions of the cake pan.

Calculating fat percentages

Each gram of fat contains 9 calories. Multiply the grams of fat by 9 to give you the total calories from the fat. Divide this number by the total calories and multiply this number by 100 to = the % of total calories from fat.

A good example is a food containing 2.5 grams of fat (as stated on the package or according to the individual serving size). 2 multiplied by 9 and divided by the 40 calories stated on the package must be multiplied by 100 to give you 45% total calories from fat. This is above the recommended 30%. These calculations will help you to make better food choices. 

Candied

Citrus peel or fruits are candied by boiling them in sugar syrup.  Flowers are sometimes preserved by dipping in boiling syrup. 

Caramelized

Sugar which is browned by melting slowly in a pan until it becomes golden brown. Watch as it burns easily. A drop will form a hard brittle ball in cold water. A candy thermometer will read between 320 and 350 . Light caramel will be between

320 and 338 . Caramel should not go past 350 . While it isn't essential, a copper pan is perfect for caramelizing and working with sugar syrups. The heat is more easily controlled; and this is important when sugar is heated to a high temperature as the sugar can burn easily. The perfect 1.3-quart sugar pan may be ordered from the Making a Home from Betty Crocker catalog.  The pan is made by Mauviel . www.bettycrockercatalog.com

Carve

To slice cooked meats and poultry into serving-size pieces.

Casserole

A deep round, oval, square, or rectangular oven-proof cooking vessel with a lid. 

Chapters in this cookbook

Each chapter containing recipes lists them in alphabetical order.  The chapters themselves are listed according to the natural progression of meals for a day. The last 12 chapters are designed to answer questions, provide an extensive list of terms and definitions and give ideas for substitutions and meal planning.  The Catalog chapter will lead you into the wide world of kitchen supplies. The Sources for Ingredients chapter will help you find ingredients not found at your local grocery store. 

Cheese

When bacteria is added to milk it becomes coagulated. The curds and liquid whey form. The whey is drained off and the curds are pressed together. Most cheese is aged or ripened to develop flavor and cause it to lose moisture. The longer the ripening, the drier and sharper the cheese will be. 

Thin strips of dark green lettuce or herbs such as basil used to garnish soups. Toss strips so they become intertwined, then place a small "heap" onto a bowl of soup.

Chili/Chiles

Chili powder is made from ground dried chiles and spices. Fresh chiles are available seasonally, while dried chiles may be purchased and kept for use year-round. Find a chili powder you are happy with and use it in every recipe calling for chili powder. The heat is not specified as all tastes vary. Chili powder is mostly found in mild, medium and hot varieties. Ground cayenne is different from chili powder, although chili powder contains chiles. Look for chili powder for recipes calling for this mix and look for ground cayenne for use in other dishes. The two are not interchangeable. 

Chill

To cool a food in the refrigerator or freezer. 

Chocolate leaves

Use leaves from unsprayed (no insecticide) lemons, oranges and roses. Rinse and dry leaves. Melt 1/4 cup chocolate with 1 teaspoon shortening in microwave, stir well. Use an artists paint brush to apply chocolate to underside of leaves. Place in refrigerator, or chill, then peel off carefully. Set on waxed paper. They look pretty next to orange slices or brush edges with “luster dust” from Sur La Table at 1-800-243-0852. 

Chop

Cutting food into smaller pieces on a cutting board. When the term "chopped" is used before an ingredient, chop and then measure, e.g., 1 cup chopped walnuts. When used after an ingredient, measure then chop, e.g., 1 cup walnuts, chopped. 

To chop an onion, cut off both top and base. Stand onion on cut end, slice in half. Turn onion so the largest cut surface is flat on chopping board. Pull off the top outer skin. Slice the onion in 1/4-inch slices or as thin as 1/16-inch slices for finely chopped onions. Turn so slices run from left to right and slice again.

When a recipe calls for 1 cup chopped yellow onion, use 1 medium onion. A large yellow onion should yield 1 1/2 cups chopped onion. Leftover chopped onion may be frozen for use in another recipe. Keep onions in a refrigerator drawer and slice them near an open flame/candle to prevent your eyes from watering.

Chowder

A thick soup containing potatoes and fish and sometimes tomatoes, e.g., clam chowder. 

Clarify

To remove solid impurities from a liquid, traditionally used on butter and soup stocks, e.g., consommé—a clarified broth. 

Coagulation

The clumping of protein by heat or acid, e.g., egg white coagulates when fried.

Core

To remove the center of an apple which contains seeds.

To cover the surface of a food with flour or seasoned bread crumbs before cooking.

Cocoa beans

Cocoa beans – from the tropical Theobroma Cacao tree – are the basis for chocolate. The Crillo tree produces the best quality beans. The Forastero tree produces a more bitter bean. Deriving chocolate from beans of the cacao evergreen tree was originally only known to ancient Latin Americans, but the secret soon spread to Mexico. Seed pods, growing on the trunk and main branches are harvested and opened with sharp blades to reveal creamy white cacao beans which darken, then ferment under banana leaves for up to nine days as they lay in the sun. 

After a 250 to 350 degree hour-long roasting process, the beans are dehulled leaving small pieces called nibs. Cocoa powder results from ground roasted beans which have the cocoa butter removed. After the cocoa butter is extracted, dry cakes of cocoa are ground and sifted to make fine cocoa powder. The Dutch chemist Coenraad Van Houten added alkali to neutralize the acidity of chocolate and mellow the flavor. This is how the darker Dutch-process cocoa was created. Black cocoa is slightly more bitter and is the darkest cocoa powder available. 

It is best combined with a Dutch-process cocoa powder. When manufacturers make chocolate bars, the roasted beans are crushed with sugar and vanilla to make chocolate liquor. The chocolate liquor is refined to evaporate excess moisture and acidity, then it is ground so fine that the mouth no longer perceives the beans as individual particles. After heating and cooling, chocolate is poured into molds, cooled and wrapped to be sold as bittersweet, semisweet or unsweetened chocolate bars, depending on sugar content or lack of it. 

Cocoa powder is naturally 97.75% caffeine-free. A 1/2 tablespoon cocoa powder contains about .0002 ounces of caffeine. There is 10 times as much caffeine in a 6-ounce cup of coffee.

Colander

Indispensable for draining everything from pasta to salad greens, it is also perfect for collecting vegetable peels.

Compote

Fruit which has been simmered in syrup with spices.

A fancy sweet or candy served anytime, e.g., fudge, chocolate- covered cherries, chocolate truffles and wedding mints.

Cool

To place baked goods on a cooling rack until cool to the touch.

Cooling racks

The best racks have a nonstick coating and are as large as a breadboard. They should also have wires crossing in both direction to avoid food falling through.

To remove the center of a fruit containing seeds, e.g., apples can be cored with an apple corer.

Cornstarch

Fine powder milled from the endosperm of dried corn.

Couscous

Pellets of semolina (duram wheat/also called hard wheat) usually cooked by steaming.

Cream

To soften butter by beating at room temperature or use an instant-read thermometer to bring refrigerated butter down to at least 67 degrees before using.

Cream of tartar

This is the deposit remaining on the inside of a wine cask after the fermentation process. It is refined to produce a white powder. Cream of tartar promotes the coagulation of beaten egg whites and will also stop crystallization in sugar syrups.

Crisco

Made from partially hydrogenated soybean and cottonseed oil, Mono- and Diglycerides. Used to make very flaky pastry or melted to fry chicken.

Crudités

Bite-size vegetables, preferably with a divine dip. The easiest dip to make is to mix half mayonnaise and half Italian dressing. Adjust by adding more of one or the other to form a creamy dip which is delicious with peeled baby carrots, broccoli, radishes, endive and other favorite vegetable. Vegetables should be sized so they can be easily picked up and dipped into a sauce. Add grated parmesan cheese if desired.

Crumbs

Crackers or cookies which have been placed in a plastic bag and crushed with a rolling pin.

Crush

Use a mortar with pestle or use a garlic press for garlic.

Crystallization

When molecules in a sugar syrup join together, they form crystals. Corn syrup in pecan pie recipe prevents this process. The sugar particles are prevented from clumping together to form sugar crystals.

Cube

Food which has been cut into strips, then sliced into 1/2-inch squares.

Curdle

Separating by over-heating or adding an acid to a milk- or cream-based sauce. Happens most in dishes with eggs. Can be prevented by cooking custards in a double boiler.

Cut in

To work butter into all-purpose flour using 2 knives or a pastry cutter.

Cutting boards

Referred to as breadboards in some recipes. Buy a variety of sizes and at least one which is dishwasher safe to use with raw meat. Keep one board just for bread making and several small ones for quickly chopping an onion.  A tiny cutting board is handy for slicing lemons.

Cut up

Ingredients cut into smaller pieces with a knife or scissors.

Dash

About 1/16 teaspoon or less than 1/8 teaspoon. 

Dacquoise

A French cake comprised of three discs of almond meringue which are layered and covered with buttercream icing. 

Immersion of meat, potatoes, onion, fritters or bread in hot oil. 

Deglaze

To loosen pan drippings by stirring in liquid and re-heating. 

Degrease

To skim fat off the surface of a stock, gravy or soup. 

Dessert

Sweet treats presented after a meal, e.g., cakes, tortes, ice cream, pudding, custard, etc. 

Devein

The intestinal tract in shrimp should be removed. A small knife works just as well as a special utensil. The shrimp should then be rinsed.

Diced

Ingredients which have been cut into uniform pieces about 1/4 inch on each side or for other foods at least smaller than 1/2-inch cubes.

Dietary cholesterol

Cholesterol is a fat-type substance found in all animal tissues.  Egg yolks, organ meats, meat, poultry, fish and other seafood and dairy products contain dietary cholesterol. Choose the lowest fat content available and make low-fat choices such as beef-round, sirloin, rump steak, loin, poultry without skin, turkey or chicken breast, pork tenderloin, fat-free milk, low-fat buttermilk, low-fat evaporated milk, low-fat cheeses, fat-free yogurts, egg whites and fat-free egg substitutes. Limit your daily cholesterol intake to 300 milligrams or less. 

Dilute

To make a liquid less strong by adding more water or other specified liquid. 

Dip

To immerse a piece of food into a liquid or dry mixture like bread crumbs. 

Dissolve

To make a solid, such as sugar, melt into a liquid, such as water. 

Docking

Piercing holes at intervals in a pastry dough to prevent air bubbles forming while cooking. 

Dollop

To drop a small portion of cream on a slice of pie, in a bowl of soup or on a serving of strawberries.

Dot

To scatter bits of butter over a pie before the top crust is in place. Can also mean to place an ingredient in a random fashion over the specified item. 

Double boiler

A set of two special saucepans, one nested inside the other, to gently cook egg based sauces. 

Dough

A mixture of flour, water and other ingredients which is firm enough to knead or to be shaped with the hands. 

Dragée

Shiny silver or gold balls made with sugar. This may also refer to almonds covered in a sugar coating. 

Drawn

A term used to describe fish or poultry which has had the internal organs removed. If the fish was dressed it would also have the scales removed. 

Dredge

To sprinkle meat with flour to encourage browning when frying. 

Dressed

Prepared for cooking, e.g., a dressed chicken. This means the head, feet and feathers are removed along with internal organs. A dressed fish has the scales and entrails removed and is ready to cook.

Drippings

The fat and meat particles remaining in a pan after meat has been roasted or fried. 

Drizzle

To randomly pour icing in a thin stream over a cake or pastry. 

Drop

To allow a soft cookie dough to fall from a spoon onto a baking sheet. 

To sprinkle a fine powdery layer of confectioners' sugar over baked goods, or flour on a breadboard. 

Dutch oven

Originally used by the Pennsylvania Dutch in the 1700s. The cast-iron pot was hung from a special hook over a fire and used for stews and slow-cooked meats. Today a nonstick Dutch oven is available through many companies. 

Eclair

The oblong French pastries filled with whipped cream or custard called pastry cream. Traditionally topped with melted chocolate. 

Edible flowers

Since many flowers are grown with pesticides, it is only safe to use flowers you grow yourself or purchase from a qualified supplier like Earthy Delights at 1-800-367-4709. I don't recommend eating flowers even if they are edible unless they are for a salad and then usually just the petals are used for color. Some nontoxic flowers for decorating include: 

Bachelor's Buttons (Centaurea cynaus)

Borage (Borago officinalis) - tastes a little like cucumber

Bee Balm (Monarda didyma)

Calendula (Calendula officinalus) - adds color like saffron

Carnation (Dianthus caryophyllus cultivars)

Chive Blossom (Allium schoenoprasum), - onion flavor

Chrysanthemums

Cornflower (Centaurea cyanus)

Daisies, Dandelion

DayLily (Hemerocallis spp.)

Dianthus (miniature member of the carnation family)

Dill (Anethum graveolens),

English Lavender Blossoms (Lavandula officinalis),

English Primroses, Fuchias, Gardenia (Gardenia jasminoides)

Hibiscus (Hibiscus rosa-sinensis)

Hybrid tuberous begonia (begonia x tuberhybrida)

Iceland Poppy (Papaver nudicaule)

Lavender - Good in sugar cookies! See Recipe

Lemon Verbena (Aloysia triphylla)

Lilac (Syringa vulgaris)

Marigold (Tagetes tenuifolia)

Marjoram

Mint

Nasturtium (Tropaeolum majus) - taste a little like radishes

Orchids

Oregano

Pansy (Viola x wittrockiana)

Passion Flower (Passiflora)

Pink (Dianthus spp.) - Spicy flavor

Rose (Rosa Species and cultivars)

Rosemary (Rosmarinus officinalis)

Safflower (Carthamus tinctorius)

Scented Geraniums (Pelargonium cultivars)

Snapdragons

Society Garlic (Tulbaghia violcea)

Stock (Matthiola incana)

Sunflower (Helianthus annuus)