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Glossary Of Words And Terms Used In This Book. Part 4 |
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Free Books / Cooking / Cooking Vegetables / | |
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Glossary Of Words And Terms Used In This Book. Part 4 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
To steep.
A plant growing in marshy places, having bitter leaves, which are used in diet drinks and apozems.
.Same as Marsh-Trefoil.
To add a little liquid to prevent scorching or burning.
A combination of East India spices that comes in the form of paste, and is used in soups and preparations of rice.
The petals of the leaves are separated and dried. The leaves are dried in the shade, and kept in boxes in a dry place. They are both used in diet drinks or apozems.
Oval or egg-shaped.
Referring to leaves, and meaning those that spread from the apex of a petiole, so as to represent the hand with outstretched fingers.
A form of inflorescence, in which the cluster is much and irregularly branched.
To cook anything partially by boiling. To boil moderately. It is done to remove the acidity or tartness from vegetables or meats.
The stem that supports one flower only.
The stalk that supports the flower or fruit of a plant.
A plant which lives more than two years, whether it retains its leaves or not.
The leaf of a flower.
The foot-stalk of a leaf that connects the blade with the stem.
A pinch of sugar or salt is the amount you can hold between three fingers. A small pinch is what the end of the blade of a knife will hold. A pinch of spice is the amount you can hold between the thumb and first finger; but care must always be taken with spice.
An organ of female flowers which adheres to the fruit and encloses the seed.
A tropical tree, the roots of which are prepared and used in diet drinks and apozems.
A pure liquid soup containing no solid parts. A puree of vegetables is made as follows: Cook the vegetables desired; then drain off all of the moisture and rub the pulp through a fine sieve. Finish as directed in recipes. When used as a garniture they are kept firmer than when used for a sauce. Soup-purees are thickened soups diluted with broth to their proper consistency.
To put vegetables in cold water for a certain time to extract their tartness or acidity.
To diminish the amount of water, broth, or moisture of any kind, in a saucepan or other vessel, over a fire. The moisture is reduced by evaporation. When reducing a sauce or puree, stir it continually until it is reduced, or it will lose its glossy appearance and flavor.
Vegetables are said to be refreshed when they are immersed in cold water after being parboiled. This is done to green vegetables to make them retain their color.
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