Knuckle

Knuckle - the ankle joint of pork, veal, and other meat. It is used in stews and pies and particularly in soups.
Kofta - a meat ball popular in the Balkans, the Middle and Far East.

jambonneau: pork knuckle
jambonnette: boned and stuffed knuckle of ham or poultry
jardinière: garnish of fresh cooked vegetables ...

Jambonneau (Fr.): cured ham shank or pork knuckle.
Jambonnette (Fr.): boned and stuffed knuckle of ham or poultry.
Jamón (Sp.): ham.
Jardinière (Fr.): refers to a garnish of fresh cooked vegetables.

Guy Fieri Knuckle Sandwich 8-Inch Chef's Knife
Ecolife Set of 4 Prep Bowls
Starfrit Deluxe Cheese Grater
Cook's Choice 14-Piece Measuring Set
Ecolife Set of 3 Mixing Bowls
Cuisipro Spray Pump
Le Creuset Cast Iron 9-Inch Skillet ...

jarret (Fr.) Knuckle or hock.
Jerez de la Frontera A city in southern Spain whose outlying vineyards produce sherry (the name is an anglicization of Jerez).
Jerk: A cooking method that originated with the Arawak Indians of Jamaica.

Many home chefs have a love/hate relationship with cheese graters, especially the older models with a penchant for bared knuckles. Despite their reputation for danger, cheese graters are some of the most versatile pieces of kitchen equipment.

jambon: ham (also jambonneau, knuckle of ham)
jardinière: a mixture of vegetables
jaune d'oeuf: egg yolk ...

Pinch Edge: Place index finger on inside of pastry rim and thumb and index finger (or knuckles) on outside. Pinch pastry into V shape along edge. Pinch again to sharpen points.
Rope Edge: Place side of thumb on pastry rim at an angle.

Press your thumb into the pastry at an angle. Pinch the pastry between your thumb and the knuckle of your index finger, rolling your knuckle towards your thumb. Place your thumb in the groove left by your finger and continue around edge.

Carapace - The hard shell covering the body of a lobster with claws, knuckles and tail removed, measured from behind the eye socket to the rear of the main shell to ensure it is of legal size.

Meanwhile, skin the chicken drumsticks, reserving the skins. Remove the knuckle joints and scrape away the flesh from the bottom of the drumsticks so the meat will shrink back during cooking to reveal the shank bone.

Jambonneau - A French term for the knuckle end of a pork leg. It's usually braised or poached, eaten fresh, smoked, or salted. Also used in reference to a preparation of stuffed chicken leg because of its similar shape.

Grate Rubbing food against a metal grater (watch your knuckles) to get thin shreds.
Julienne To cut a vegetable into long thin match sticks.

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt ...

Estouffade (Fr.): Stew. Also, a type of brown stock based on pork knuckle and veal and beef bones that is often used in braises.

jambonneau (zhan-bun-NO) - A French cut of the pork carcass that consists of a portion of the foreleg or a knuckle from the foreleg or hind leg that is cured and pickled or salted.

sabre or saber (see spelling differences) traces its origins to the European backsword and usually but not always has a curved, single-edged blade and a rather large hand guard, covering the knuckles of the hand as well as the thumb and ...

Offset spatulas like the ones in the photo above left keep your knuckles out of the icing and make quick work of applying and smoothing icing. A jumbo pastry bag and giant icing tip makes icing the sides of the cake a snap, as you'll see below.

marrow (considered a delicacy) left in is cooked with wine, and tomatoes and topped with gremolada (a mixture of chopped garlic, parsley and lemon zest). The cut of veal used to make the casserole is sometimes referred to as osso buco or knuckle.

See also: Cooking, Produce, Round, Water, Juice