Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Eau-De-Vie
Also aqua vitae, or “water of life” literally. A term commonly applied to home-made brandies and distilled white spirits, made from the lees of wine.
Éclair
A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry dough). Unlike Cream Puffs, éclairs are usually topped with a sweet icing such as a chocolate glaze.
Eddoes
Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root with a combination of potato, water chestnut and artichoke flavours. It is delicious deep-fried, boiled, roasted or pan-fried. Peel the root first, and use as you would potatoes.
Egg
The ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulphur and vitamins A, B, D and E but also relatively high in cholesterol.
Eggnog
A drink made from cream or milk, egg yolks, sugar and flavourings such as rum or brandy. Eggnog is traditionally a Christmas drink.
Egg Roll
Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or lettuce, and vegetables, then deep-fried.
Egg wash – A mixture of egg or egg white, oil, and water brushed over floured items.
Elixirs
Cordials or essences that are said to be life-prolonging.
Emincé
A term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.
Emulsify
A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation. To make an emulsion.
Emulsion
A smooth mixture of two liquids, such as oil and water that normally do not mix.
Also aqua vitae, or “water of life” literally. A term commonly applied to home-made brandies and distilled white spirits, made from the lees of wine.
Éclair
A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry dough). Unlike Cream Puffs, éclairs are usually topped with a sweet icing such as a chocolate glaze.
Eddoes
Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root with a combination of potato, water chestnut and artichoke flavours. It is delicious deep-fried, boiled, roasted or pan-fried. Peel the root first, and use as you would potatoes.
Egg
The ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulphur and vitamins A, B, D and E but also relatively high in cholesterol.
Eggnog
A drink made from cream or milk, egg yolks, sugar and flavourings such as rum or brandy. Eggnog is traditionally a Christmas drink.
Egg Roll
Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or lettuce, and vegetables, then deep-fried.
Egg wash – A mixture of egg or egg white, oil, and water brushed over floured items.
Elixirs
Cordials or essences that are said to be life-prolonging.
Emincé
A term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.
Emulsify
A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation. To make an emulsion.
Emulsion
A smooth mixture of two liquids, such as oil and water that normally do not mix.
Endive
A plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavour; also know as curly endive and imprecisely known as chicory.
Enoki mushrooms
Also known as enokitake mushrooms. Thin, long-stemmed mushrooms with a mild flavour.
Entrecôte
A cut of beef taken from between the ribs. Sometimes the term refers to a rump-steak or sirloin.
Entree
Main course of the meal.
En brochette
To cook on a skewer
En chemise
With their skin, generally referring to potatoes.
En coquille
Served in a shell.
En tasse
Served in a cup.
Epergne
A serving dish of numerous separate bowls attached to one main stem.
Epicure
A lover of food and wine.
Epigramme
An entree of two pieces of meat prepared differently but generally cooked and served together.
Escargot
French word for Snail.
Escarole
A salad green from the endive family.
Espagnole
Brown sauce made with brown stock, caramelized mirepoix and tomato puree, and seasonings.
Essence
A concentrated flavouring extracted from an item.
Etouffe
A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid. Also, a Cajun stew.
Extract
Drawing flavours from certain foods, used to flavour other food items.
A plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavour; also know as curly endive and imprecisely known as chicory.
Enoki mushrooms
Also known as enokitake mushrooms. Thin, long-stemmed mushrooms with a mild flavour.
Entrecôte
A cut of beef taken from between the ribs. Sometimes the term refers to a rump-steak or sirloin.
Entree
Main course of the meal.
En brochette
To cook on a skewer
En chemise
With their skin, generally referring to potatoes.
En coquille
Served in a shell.
En tasse
Served in a cup.
Epergne
A serving dish of numerous separate bowls attached to one main stem.
Epicure
A lover of food and wine.
Epigramme
An entree of two pieces of meat prepared differently but generally cooked and served together.
Escargot
French word for Snail.
Escarole
A salad green from the endive family.
Espagnole
Brown sauce made with brown stock, caramelized mirepoix and tomato puree, and seasonings.
Essence
A concentrated flavouring extracted from an item.
Etouffe
A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid. Also, a Cajun stew.
Extract
Drawing flavours from certain foods, used to flavour other food items.
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