The Kitchen’s Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

Acidulated water

Acidulated water is water with added lemon juice. When preparing some fruit (apples and pears) and vegetables (artichokes and potatoes) they will oxidise – turn brown – when cut and left exposed to the air. Popping them into the acidulated water after peeling prevents the discolouration. Don’t leave the fruit or vegetable sitting in the water for more than a few minutes otherwise it will absorb too much water.

B

C

Chilli Jam

Typical ingredients include fish sauce, chillies, shrimp paste and tamarind. It can be bought in jars from good food stores that stock Asian products. You can also make your own. Allan Campion and Michele Curtis, in their book Chilli Jam, recommend checking labels before buying, to make sure you are getting a real hit of flavours and not just chillies and sugar.

Cornichon

The French term for gherkin. They are sold in jars and available from some supermarkets and most food stores. Many delis sell them loose, by weight.

Cuisipro

See Microplane

D

Dice

To cut into pieces, generally around 1cm or less.

E

F

Fold

To fold ingredients together is to gently cut through a mixture to the bottom, using a spatula or large spoon, and with a rotation of the wrist bring the bottom mixture up and over to the top. The aim is to gently fold the mixture over on itself in order to blend whilst maintaining volume. An example would be to fold a mixture into beaten egg whites.

G

I

J

Jamon

Jamon: is Spanish. It refers to the cured hind leg of a pig.

Jamon Serrano: this makes up the bulk of jamon made in Spain. It is made from crossbred pink pigs.

Jamon Iberico: makes up 10% of ham production in Spain and is considered a superb product. It is made from native Iberian pigs and the curing process is long. It is very expensive to buy but most recipes only require small amounts.

There are some Australian made Spanish cured hams that are worth trying. Enquire at your deli.

Prosciutto, cured Italian pork, can be substituted if jamon is not available.

Julienne

This is a cutting technique for vegetables like carrots, ginger and green onions. Imagine matchsticks and you have the right shape and approximate length. Thickness may vary.

K

Kecap Manis

Pronounced ‘ketchap’ in Indonesian. This soy sauce, served as a condiment, is made from soya beans and palm sugar, flavoured with star anise and other herbs and spices. It shouldn’t be used as a substitute for Chinese or Japanese soy sauce.  According to Alan Davidson in The Oxford Companion to Food, the word ‘kecap’ passed into the English language as catchup or catsup and then as ketchup, which evolved into a very different sauce.

Kugelhopf

A kugelhopf refers to a cake tin which is used to make kugelhopf, a delicate yeast cake common in Germany. It has a deep ring shape with a central funnel. The base of the tin is moulded with overlapping swirls. When the cake is baked and inverted it has a very pretty pattern which looks great simply dusted with icing sugar. It is a favourite cake tin of mine for baking butter cakes and the like.

L

Lemons, preserved

Preserved lemons are lemons preserved in salt and lemon juice and stored for many weeks before using. Only the rind is used in cooking. Wash the preserved lemon well, cut off the rind and then slice or chop it as required.

Preserved lemons are also available in most supermarkets and food stores. Check the label for ingredients: lemons, salt, lemon juice and spices, such as coriander seeds or cinnamon, are all that are required.

Middle eastern cooking uses preserved lemons in tagines, braises and stews.

Lemongrass

Lemongrass is used as an aromatic in Asian cuisines. Peel away the sharp, spiky outer leaves from a stem of lemongrass and there is an almost white, firm, lower stem that is cut finely, crosswise, or crushed, and used for cooking. It has a tangy lemon flavour. Avoid buying lemongrass that is dry or wrinkled. Wrap in plastic to store in refrigerator.

M

Microplane and Cuisipro

These are brand names for super sharp graters and zesters now on the market. Each has many versions, depending on the task. Zest can be as fine as speckles, for an icing for example or ribbons of chocolate for decorating a cake. There are graters for parmesan cheese, nutmeg, chocolate…I have two; a fine zester for things like citrus fruit, parmesan and chocolate and a medium ribbon one for soft cheese, chocolate and onions. They are available from good kitchen shops.

N

O

Olive Oil

• Like grapes, olives and their oil show variations in  climate, soil, cultivation, harvesting method and timing, processing and age.

• There is a strong movement for organic olive oil but the majority of large producers use nonorganic pest management.

• ‘Extra Virgin Olive Oil’ (EVOO) is made from olives that must be off the tree and through the mill in less than 24 hours in order to achieve the required low acidity. It is the highest grade of olive oil, characterised by an extraordinary range of colours and flavours. According to Deborah Krasner in her book Olive Oil the term ‘cold pressed’ means nothing these days. It is a marketing tool only. All that matters are the words ‘extra virgin’.  Many chefs recommend saving EVOO to dress a finished dish because heat can destroy the special flavours that you have paid extra for.

• ‘Virgin Olive Oil’ has higher acidity and less distinctive flavours so it is often the preferred oil for general cooking purposes and for frying.

• ‘Olive Oil’ refers to chemically refined olive oil, blended with virgin or extra virgin oils. It is sometimes labelled ‘light’ if the amount of EVOO used is low. Light means light in flavour, not calories.

• Store oil away from heat and light.

Reference: The Flavours of Olive Oil by Deborah Krasner

P

Palm Sugar

• This sugar is processed from the sap of the palm tree. It is dark brown, firm in texture and tastes like caramel. Shave it with a knife and then chop the shavings. It keeps for ages but if you have the space, store it in the fridge.

• Gula Melaka and Jaggery are types of palm sugar and can be used as such.

Pomegranate Molasses

Pomegranate molasses is made from the juice of sour pomegranates that have been boiled down to a thick syrup. It should have a sweet-sour taste, erring on the sour side. Claudia Rodin suggests adding some lemon juice or wine vinegar if you think the taste is too sweet. It is drizzled over savoury dishes or added to dressings in many Middle Eastern dishes. It is available from delicatessens and specialty food stores.

Potato Ricer

This gadget looks like an oversized garlic press. You place well cooked potato into it and press out fine strands of potato that are very easy to work with and have no lumps. Some chefs swear this is the secret to their ‘lighter than air’ gnocchi, others, their super smooth mash potato. They are available from kitchen shops.

Q

Quinoa

• Pronounced ‘keen-wa’.

• Originally a staple grain crop from the Andes in South America it is now available in many health food stores and specialty food stores.

• Quinoa is light, cooks quickly and is a great source of plant protein, iron, potassium and magnesium.

• Expect to see a tiny opaque spiral appear around the grain as it cooks.

• To cook: rinse well. Bring 2 cups of water or stock to boil, add a little salt and the quinoa. Lower heat, cover pan and simmer gently until the liquid is absorbed, around 15 minutes. Take off the heat and let stand for a few minutes. Season with salt and papper and toss in some butter.

Reference: Vegetarian Cooking For Everyone by Deborah Madison

R

T

Tartaric Acid

Similar to Cream of Tartar. You can use either. It is a mildly acidic substance used as an ingredient of baking powder and to give a sour taste to soft drinks. It can be found in most supermarkets in the section with baking powder and the like.

Torte

Torte is German for what we know loosely as a layer cake. The French call it gateau. They are fairly elaborate ‘celebration’ cakes using layers of cake or pastry, cream, nuts and the like.

Turmeric

Turmeric is an aromatic rhizome (as are ginger and galangal). It is often called ‘poor man’s saffron’ because it produces a bright yellow powder when dried. It’s a major ingredient in curry powders. Turmeric stains badly so be careful when handling both fresh and dried versions. In tropical and sub tropical climates the rhizome can be planted to grow your own turmeric – the white flower it produces in late summer is divine.

U

Udon

• Udon are Japanese noodles made from wheat flour. Unlike soba noodles, which taste distinctly of buckwheat and are thin, udon noodles are plain tasting and thick when cooked. Dried udon noodles are now freely available  from the Asian food section of supermarkets.

• To cook: Bring water to boil, add the dried noodles stirring to stop them sticking together. Reduce heat a little and gently boil until cooked – about 10 minutes. Drain and rinse under cold water to stop the cooking process. They are now ready to add to the miso broth or whatever the recipe calls for.

• As a guide, 150g dried udon noodles will serve two.

V

Vanilla

• Vanilla pods are harvested before ripening and cured in the sun for some weeks. They should have a rich black colour and be flexible.

• Vanilla pods are sold individually or in small packs at specialty food stores. They keep well if sealed and kept in a dark, dry place. They are quite expensive.

• To use a vanilla pod, cut in half lengthwise with a sharp knife. Sometimes the recipe calls for the seeds to be scraped out of the pod, using the tip of a sharp knife. Other times the cut pod is put into a liquid to infuse before the seeds are scraped into the mixture and the pod is left out.

• Vanilla Sugar: don’t throw away the used pods. Instead, rinse them, let them dry and place them in castor sugar. The sugar takes on a wonderful vanilla overtone and is fantastic used in most cakes and pies.

• Pure vanilla essence is made from vanilla pods and alcohol. It is thick and very little is used at one time due to its concentrated flavour. Do not confuse this with ‘imitation vanilla essence’ or ‘vanilla flavouring’, usually found in supermarkets. It is a chemical compound that lacks the true flavour of pure vanilla.

W

Walnuts

• Walnuts are used in sweet and savoury cooking. They are enjoyed with cheese. The walnuts we buy are usually sold in tins or packets. Most are imported from California. Keep a look out for fresh walnuts at growers markets. When they are really fresh you can open them by hand – the nut is divine and mild at this stage.

• Ausralia’s walnut season is from April to May.

• Walnuts turn rancid easily so buy small quantities from a store that has regular turnover. They must be stored in an airtight container in a cool place, preferably the fridge. They can be frozen.

• Walnut oil is a wonderful addition to salads and dressings. It has a distinctive flavour and is used sparingly. A favourite combination is beetroot dressed with walnut oil and vinegar and then scattered with walnuts before serving. The French have perfected this oil so most brands you see will be from France. It is labelled ‘huile de noix’ and must be kept in the fridge.

X

Y

Yoghurt, drained

• Take a 500g tub of plain yoghurt. Place on a double piece of muslin (available from haberdashery stores), tie up like a sack and place in a strainer over a deep bowl. Put into the fridge and let drain for at least 2 hours. From this amount of yoghurt you should get about 1-1/2 cups of drained yoghurt.

• The longer you drain yoghurt the drier it becomes. This is ideal for making yoghurt cheese called labna, those delicious cheese balls marinated in oil and spices and served as a nibble with bread.

• Drained yoghurt can also be used as a sweet, drizzled with honey.

• The whey – the liquid left after draining – can be used to cook rice.

Z

Zest

This is the outer most layer of citrus fruit. It does not include the white pith underneath. Recipes are usually specific about what sort of zest is required. For example;  fine zest, like speckles, for lemon icing; long thin shards for cooking in sugar syrup, as part of an upside down pudding; wide curls of zest for drying slowly and using in yummy winter casseroles.  See Microplane.

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