| Aceto dolce - An Italian pickle
usually of fruits which are preserved in vinegar or honey.
Acidulated Water - Water which is made acidic
by adding lemon juice or wine vinegar. It is used when preparing
vegetables and fruits such as celeriac, globe artichokes,
apples or pears to prevent them from turning brown.
Agar agar - A vegetarian alternative to
gelatine, based on seaweed and used as a stabiliser or thickener
in many sweet and savoury dishes. Unlike gelatine, agar agar
will only dissolve in hot boiling water. It is available in
various forms, powder, flakes or bars.
Albumen - The white part of an egg.
Al dente - An Italian phrase, which when translated literally
means to the tooth, which describes the texture of pasta,
rice and vegetables as tender or soft on the outside but still
firm to the bite.
Allspice - An aromatic spice from the dried
berry of the West Indian allspice tree. This spice can be
found whole or ground and is the mixture of cinnamon, cloves
and nutmeg. It is used in both sweet and savoury dishes.
Almonds - nuts of Arabic origin, either
sweet or bitter, they are used in the preparation of sweet
and savoury dishes. |
|
Amaretto di Saronno - an Italian
liqueur made from almonds, apricots and spices.
Amaretti
- Small Italian macaroon biscuits made from a mixture of ground
sweet and bitter almonds, eggs and sugar and baked in the
oven.
Anchovy - A small oily fish of the herring
family. Its fillets are covered in salt or brine and then
packaged. Cured anchovies have a high salt content and only
small amounts are used in cooking savoury dishes.
Anchovy essence - made from cured anchovies,
it is very concentrated and very salty. To be used sparingly.
Antipasto (antipasti) - Italian term meaning
before a meal. Antipasti are hot or cold starters served before
a meal which could include anything from cheeses, to salamis
to fish to vegetables.
Aperitivo - Italian term (in French, Aperitif)
given for a light alcoholic drink served before a meal with
antipasti.
Arborio rice - short grain rice usually
used in making traditional Italian risotto. It absorbs a lot
of the liquid it is cooked in making the grains stick together
retaining a good bite. |
|
Arrowroot - a pure and flavourless
starch extracted from the roots of various tropical plants,
it is used as an alternative to corn flour to thicken sauces
or juices giving a glossy finish.
Aspic - an amber coloured jelly usually
consisting of gelatine and meat or fish stock used to protect
the food from drying up and to set food preparations in a
mould.
Aubergine - English term for eggplant. |
