Eatin' irons - An old Western term for utensils; fork, spoon
Eau-de-vie - [French] "water of life," describes any colorless
brandy distilled from fermented fruit juice. Kirsch (cherry) and framboise (raspberry)
are two popular varieties.
Eccles Cake - a round flat cake made of pastry filled with currants
etc. This cake originated in the two of Eccles, Lancashire, England.
Eclair - [French] a small finger-shaped bun made of puff paste
with a glace icing, filled with custard or whipped cream.
Ecrivisses - [French] crayfish.
Effiler - To remove the fibrous string from a string bean; to
thinly slice almonds.
Egg roll - Usually served as an appetizer, this small, deep-fried
Chinese pastry is filled with minced or shredded vegetable and often meat. Egg roll
skins are available in Asian markets and most large supermarkets.
Egg thread - Lightly beaten eggs that are poured slowly into
a hot broth, creating irregular shaped threads used to garnish soups.
Egg White Powder - Spray dried egg albumen, which can be used
in most recipes requiring egg white. It produces an exceptionally high volume, stable
egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity.
Use egg white powder for uncooked foods such as marzipan and buttercream icing,
or foods which are lightly cooked (pie meringues), without the worries associated
with fresh egg white, because it is heat treated to meet USDA standards for being
Eggplant - Eggplants are native to Africa and Asia, and in many
parts of those continents, they have come to be regarded as a satisfying substitute
for meat. Also known as an aubergine.
Ejotes - [Spanish] green beans; string beans.
Elephant garlic - Elephant garlic is not true garlic but a form
of leek. Its white- or purple-skinned cloves are the size of Brazil nuts, and their
flavor mild enough to not require cooking. Peel the cloves as you would an onion
and use as you would garlic.
Elotes - [Spanish] fresh corn cut from the cob; ear of fresh
Emmental cheese - Named for Switzerland's Emmental valley, this
mellow, sweet but nutty cheese is the best Swiss cheese you can buy. It has big
holes and a natural, light-brown rind.
Empanada - A small savory pie from Spain and South America.
Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned
in many ways. Those from around Spain are flavored with peppers, onions, and tomatoes.
Those from South America have a sweet/sour undertone from the addition of raisins
and green olives. Crusts may be made from bread dough or flaky dough like pate brisee
and puff pastry. Baked or fried pastry turnovers; stuffed with sweet or savory fillings;
a street food eaten throughout Latin America.
Empanaditas - Tiny turnovers; traditional New Mexican Christmas
food when filled with a Southwestern version of mincemeat.
Emulsion - A mixture of two or more liquids that don't easily
combine. such as oil and vinegar.
En crocite - [French] food encased in pastry.
En Papilotte - [French] Food wrapped, cooked and served in oiled
or buttered paper or foil.
Encebollada - [Spanish] a dish, often meat, covered with cooked
Encharito - [Spanish] a huge enchilada made with a flour tortilla;
a cross between a burrito and an enchilada.
Enchilada - [Spanish] the word comes from the way the dish is
made, by drenching or dipping tortillas en chile; rolled or stacked corn tortillas
filled with meat or cheese, covered with chile sauce, then baked.
Encurtido - [Spanish] pickled; preserved.
Endive - Closely related to and often confused with chicory,
endive comes in two main varieties - Belgian and curly. Belgian endive is creamy
white and oblong with pale yellow tips; it's grown completely in the dark to prevent
it from turning green. Curly endive has prickly dark green leaves and a pleasantly
Enebro - [Spanish] juniper.
Eneldo - [Spanish] dill.
Enfrijolada - [Spanish] a type of enchilada made with corn tortillas,
refried beans and cheese.
English chop - A double-rib lamb chop.
Enoki - A slender Asian mushroom sold in small packages; good
raw in salads or cooked as a garnish. To use, just trim off the spongy base and
separate the strands.
Enriched - Resupplied with vitamins and minerals lost or diminished
during processing of food.
Ensalada - [Spanish] salad.
Entrecete - A steak cut from the rib section of beef. It is
boneless and has a very thin layer of fat. Though steaks cut from the loin ends
of the rib are a finer quality steak, the whole rib may be used for entrecete. The
term is sometimes used referring to a strip steak. This is not an accurate description.
This cut of beef is called the faux-filet or contre-filet. The same as Delmonico
steak; a rib chop.
Entree - Originally, a meat of fish served before the main course;
also used to designate the main dish of the meal.
Envinado/a - [Spanish] wine added.
Epazote - Strong, bitter perennial herb used primarily to flavor
beans; also known as Mexican tea, stinkweed, pigweed, wormseed or goosefoot; occasionally
mistaken for lamb's lettuce; grows wild in the United States and Mexico; flavor
is intense, reminiscent of eucalyptus; used for tea, stews, soups, green pipi ns
and moles; cooked with all types of beans to reduce their gaseous qualities.
Epinards - French - spinach
Escabeche - [Spanish] pickled; souse; vegetables, especially
chiles, marinated or pickled in vinegar. A highly seasoned marinade used to flavor
and preserve food. Fish and chicken are the most common foods used for escabeche.
First the meat is fried and placed in a dish large enough to hold all of the food
in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured
over the food while hot. The whole dish is then allowed to rest overnight and served
Escalope, Escallop - [Italian] a thinly sliced food similar
to a scaloppini. This may consist of meat, fish, or vegetables; food baked in layers,
covered with sauce and crumbs.
Escargot - An edible snail. 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.
Escarole - See Endive.
Espagnole Sauce - This is the foundation of all of the brown
sauces. A number of modifications have been made of this sauce since its conception.
The sauce is now made of a rich brown veal stock thickened with a brown roux. The
sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow
cooking help to purify and concentrate its flavor. It is finally strained through
very fine muslin. Demi-glace and glace de viande are all structured around a fine
Espinacas - [Spanish] spinach.
Espresso - This thick, strong coffee is made from French or
Italian roast - beans with a shiny, dark oily surface.
Essence, Extract - While the words may be used interchangeably
US-Great Britain, 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 to 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.
Estilo - [Spanish] "in the style of."
Estofado - [Spanish] stew.
Estouffade - A beef stew made with red wine.
Evaporated milk - Preserved milk that has much of the water
content removed through evaporation. Similar to condensed milk, but not nearly as