Wednesday, October 12, 2016

Knowledge: New culinary terminologies for me...............

With such vast food habits across the World.......the foo world is full of jargon...but, knowing at least some of them is's the terms I came across during the course of  reading food books, and blogs......

Baba ghanoush: A Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings
Biltong: A form of dried, cured meat that originated in South Africa.
Bobotie: ASouth African dish consisting of spiced minced meat baked with an egg-based topping
Boule: Traditional shape of French bread, a rustic loaf 
Boursault: A soft ripened, triple -cream cheese, produced in the Loire Valley of France
Bruschetta: A traditional Italian appetizer of tomato, garlic, olive oil and basil served atop toasted baguette.
Burrata: A fresh Italian cheese made from mozzarella and cream
Cassoulet: A rich, slow-cooked casserole originating in the south of France, containing meat pork skin and white beans
Ceviche: A seafood dish popular in the coastal regions of Ecuador, Colombia, Chile and Perú and other parts of Latin America.
Ciabatta: Italian white bread made from wheat flour, water, salt, and yeast
Clafoutis,: A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.
Dolmades: Delicate parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice, toasted pine nuts, fresh herbs and seasonings.
Guanciale:  Italian cured meat or salami product prepared from pork jowl or cheeks.
Kabeljou: A South African sciaenid food fish
Nicoise: Salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette; Served on lettuce bed
Pancetta:  Italian bacon made of pork belly
Pavlov: A meringue-based dessert named after the Russian ballerina Anna Pavlova.
Poussin: A young chicken, less than 28 days old at slaughter
Stoep: a terraced porch in front of a house.
Tabbouleh: A Middle Eastern vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur (a wheat product) and onion, and seasoned with olive oil, lemon juice, and salt.

New food ingredients that I learnt about lately........
Syrup from sour figs/sea fig (Carpobrotus edulis) is used in cuisines
Also, cystalline icepalnt (Mesembryanthemum crystallinum) is used in food
Agathosma betulina (buchu) is a flowering plant in the family Rutaceae. Honey is made from its flowers.

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