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Eau de framboise

A raspberry brandy or spirit. As well as a drink, eau de framboise is often used in cooking to flavour sweet and savoury dishes.

Eclair

Light, oblong choux pastry split and filled with cream, usually topped with chocolate icing.

Eggplant

Another name for aubergine.

Eggwash

Beaten egg mixed with water and a little salt, used for glazing pastry or bread.

Eisbein

A term of German origin used when referring to a fresh or cured and smoked shank of pork which is boiled in water until tender. Eisbein is traditionally served with sauerkraut or boiled whole potatoes.

Elastin

Elastin is the yellow connective tissue found in meat.

Empanada

Large rectangular pies of olive-oil pastry with meat or fish filling.

Emulsify

To combine fats such as butter or oil with vinegar or citric juices into a smooth and even blend using an emulsifier such as an egg yolk which binds to each set of ingredients and prevents them from separating. Hollandaise is a classic emulsified sauce.

en cro»te

Food encased in pastry.

en papillote

Food wrapped, cooked and served in oiled or buttered paper or foil.

Entrecote

Boneless beefsteak cut from the sirloin, also known as a sirloin steak.

Entree

1. Third course in a formal meal, following the fish course. #2. Main dish, sauced and garnished

Escab¨che

A spicy cold marinade (of olive oil, vinegar and herbs) that originated in Spain and is used for preserving cooked foods.

Escalope

Thin slice of meat, often beaten thinner for quick cooking. The classic method of preparing veal escalopes is to coat them with breadcrumbs.

Espagnole (  la)

€ l'espagnole is the name given to several ways of preparing food inspired by Spanish cuisine. The main ingredients are tomatoes, sweet peppers, onions and garlic, usually fried in olive oil.

Essence or extract

Concentrated aromatic extract, such as from the vanilla pods, almonds, anchovies or coffee beans, used to flavour and enhance foods, and also available in synthetic form.

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