culinary glossary

 

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

 

 

E

Eau-de-vie de Framboise - Eau de vie is an 80 - 90 proof clear fruit alcohol. Framboise means it is raspberry flavored.

 

Ecossaise - (French) The way of the Scottish.

 

Egg Threads - Lightly beaten eggs that are poured slowly into a hot broth, creating irregular shaped threads used to garnish soups.
Emincer - To cut fruit into thin slices, shorter than for julienne. This term is most often used when referring to meats, but it also applies to fruits and vegetables.

 

Emince - (French) Cut fine, or sliced thin.

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.

 

Enchilada - Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.

Entrecote - 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.

Escabeche - 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 cold.

Escalope - A thinly sliced food similar to a scallopine. This may consist of meat, fish, or vegetables.

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 espagnole sauce.

 

Evaporated Milk - A preserved milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet.



 

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