FOOD AND COOKING TERMS

‘Waiter, there’s a dead fly in my soup.’
‘Yes Sir, they’re not very good swimmers.’

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Happy Friday All!

So you think you’re a great cook, or at least a mediocre cook, or perhaps just a fair cook…you’re not starving, are you?  No, I guess not, because if you were, you wouldn’t be here reading this.

OK, so you can cook…but how many food and cooking terms do you really know?  Yes, we all know the basics; boiling, roasting, baking, poaching, dicing, slicing, mincing, etc.  But how many of the more unusual terms are you familiar with?

Here’s just a few items that the description may be familiar, but you didn’t know an alternative name for.  Some of you may already know these.

Bain-marie — A dish to contain boiling or hot water in which other dishes are stood for cooking or to keep them warm at temperatures below boiling.

Aubergine — Eggplant

Courgette — Zucchini

Peri-peri — A simple sauce made from hot chillies in African cuisine.

Haggis — A Scottish sausage made from the minced heart, liver and lungs of a sheep mixed with oats, suet, minced onion, spices, herbs and seasoning, all encased in a sheep’s stomach and boiled prior to being served hot.

Terri’s Tasty Tip…

Older recipes will tell you to salt aubergines before cooking to get rid of any bitterness – this isn’t essential anyymore, but salting does mean that the flesh will absorb less oil when frying.  Aubergines should be firm with shiny skin and no brown marks or blemishes.  Avoid any that look slightly withered and are soft.

One of the most common members of the squash family, courgettes come in green, yellow and white varieties and can be long or completely round.  All colors can be cooked in a huge variety of ways, though you can eat them raw in salads or just slightly cooked with a crunch to them.  Look for firm, smooth, undamaged courgettes without any wrinkling.

Happy Eating!

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