A Middle Eastern specialty consisting of small, deep-fried
croquettes or balls made of highly spiced, ground chickpeas. They're generally
tucked inside pita bread, sandwich style, but can also be served as appetizers.
A yogurt or tahini-based sauce is often served with falafel.
Fermentation:
Changes in food caused by intentional growth of bacteria, yeast or mold. Native bacteria ferments natural sugars to
lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some
dairy products are also fermented foods.
This is a term that may be used to describe two different
preparations. The first use of this word is describes an open top tart that is
filled with pastry cream and topped with fruit. Flan is used in Spanish and
Mexican cooking to describe an egg custard that is baked in a large shallow
dish, and flavored with caramel. The dish is inverted when served and the excess
caramel is used as a sauce for the flan. The flan may be flavored with orange,
anise, cinnamon, or liqueur.
Are chemicals that help improve circulation, cut blood pressure, and may provide other health benefits.
Flavonoids are protective antioxidants that are found in chocolate, green tea, and red wine.
The ancient Aztecs sang these words: "I drink chocolate, it makes me happy, my heart rejoices." This may not be a metaphor.
This is used to describe foods that are cooked in the style of
Florence. The word is most commonly associated with dishes containing spinach
and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone
steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on
the side.
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance
without releasing air bubble. A spatula is used to gently bring part of the mixture from the bottom of the
bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are
thoroughly blended.
There are several different types of fondue, the most notable of
which is cheese fondue. This is a Swiss specialty in which cheese is melted with
wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue
Bourguignonne is a pot of hot oil into which the diners will cook strips of meat
and dip them into an array of sauces on the table. Similar to this is fondue
Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat,
and fish too, are then cooked in this stock and dipped in sauces. The Japanese
have a dish called shabu shabu, which is similar to this type of fondue. Named
for the swishing sound that the meat makes in the broth, this dish is also
served with vegetables and noodles in to be eaten along with the meat. A
chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread
and fruit, like fresh berries. These are all dishes eaten as much for their
social qualities as their culinary grandeur. Their popularity in the US has
diminished over the last 20 years, only being seen in ski resorts and at private
dinner parties.
A stew prepared without the initial browning of the meat. Though
chicken is the most common form of this type of stew, fish, vegetables, and
other meats are prepared in this manner.
Food that has been dipped in batter and deep fried or sauteed.
These may consist of vegetables, meat, fish, shellfish, or fruit. The food may
be dipped in the batter and dropped into the hot fat to form little balls.
Japanese tempura fried foods are a type of fritter, though this term is not
applied to it.
1. To coat a cake with an icing of confectioners sugar.
2. To dip the rim of a glass in egg white and caster sugar and then chill in a refrigerator until set.
An aromatic broth made for use in soups and sauces. The flavor of a
fumet is usually concentrated on one item, though multiple ingredients may be
used. The stock is then reduced to concentrate this flavor. Fish and vegetable
broths are more commonly called fumets, but meat may also be used.
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