Rind
The outer hard layer of a food, eg bacon rind, cheese rind, or the skin of citrus fruit.
Waitrose ...
A cheese rind is actually a very useful part of a wheel of cheese. As the outer layer of the cheese, the rind begins to develop into a harder exterior crust that helps to hold in the moisture and flavor of the remainder of the cheese.
The thin outer rind of citrus fruit The zest of a citrus fruit is the thin outer layer of its rind, containing essential oils that are used for flavouring, adding a taste of the fruit without the acid.
Rind - outer shell or peel of fruit.
Risotto - Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.
Roast, to - to cook by dry heat, usually in an oven.
Rind - The tough outer peel of a food.
Risotto - Rice sautéed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender.
Rind
The protective external surface of a cheese. Rinds can be natural or artificially created, thick or thin, hard or soft, washed, oiled, brushed or paraffined.
Rind
The outer skin of watermelon, bacon, cheese and citrus.
Rinse ...
Washed rind cheeses
This style of cheese is characterised by a semi-soft texture, an orange-red rind and a pungent smell. Typical washed rind cheeses include King Island Dairy Stormy, Taleggio and Port Salut.
washed-rind cheese = washed rind cheese = monastery cheese = stinky cheese As they ripen, these cheeses are washed with a liquid. The moisture encourages the growth of bacteria, giving the cheese a strong odor and flavor.
Washed-rind:
Frequently orange, rinds washed or rubbed with brine, wine, beer or brandy (pont l'eveque, tallegio, Spanish mahon).
Waste circulation (food industry term): ...
1 tsp lime rind (grated)
14 cup fresh lime juice
1 tbsp lemongrass (chopped peeled fresh) ...
rind: The firm outer covering of fruit.
risotto: A creamy Italian rice dish.
roe: Fish eggs, often used as garnish on sushi; they can vary in size and color, depending on the fish.
Rind
The skin or outer coating, usually rather thick, of a food.
Roast, roasting ...
A rind of lemon or orange
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Add lemon rind; beat at high speed for 2 minutes. Add remaining 3 1/2 cup flour, stirring until dough pulls away from sides of bowl. (Dough will be soft.) Cover bowl loosely with plastic wrap and chill dough at least 4 hours, up to 8 hours.
The outer rind of citrus fruit containing essential oils; remove it carefully using a grater, a potato peeler or a zester, depending on the intended use. Take care not to remove any pith with the zest, as it can be very bitter.
Natural-rind cheese:
Self-formed thin rinds, no molds or washing (English stilton, mimolette, tomme de savoie).
Navarin: ...
Term: Washed rind cheeses
Meaning: The rinds of certain cheeses are regularly washed while they are being ripened. The purpose of this is to keep the cheese moist, supple and to ensure it does not dry out.
Watermelon Rind Glossary Term
Made as a relish item, Watermelon Rind is a common food that is served as a...
Watery Glossary Term ...
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
Poach ...
Zest - The outer rind of citrus fruit (lemons, limes, oranges, etc.) that contains the fruit's flavor and perfume. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture.
Zest is the outer rind of citrus fruit. It contains aromatic essential oils.
-Remove the zest using a potato peeler, grater or zester, depending on how fine you want the zest to be.
If orange or lemon rind is being used for flavouring, slowly infuse thinly-cut strips of rind into the milk.
Remove the rind and make a custard with the egg yolks, sugar and flavoured milk.
If using essence add to the custard after the sugar.
of a hard leathery rind, enclosing a quantity of pulp derived from the coats of the numerous seeds. This pulp, filled as it is. with refreshing acid juice, constitutes the chief value of the tree.
Made from the outer rind of citrus fruits and often used in flavouring.
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Peel, also known as rind, is the outer protective layer of a fruit. Botanically, it is referred to as the exocarp, but this term also includes the hard cases of nuts, which
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cultivated for its thick rind, which is candied or pressed; its oil is
used in making liqueurs, perfume, and medicine.
citron (Fr.) Lemon; citron vert means lime.
civet (Fr.) A stew of furred game, cooked with red wine, onions, mush- ...
Saint André: triple cream cheese with white rind
Sainte-Germain: refers to dishes made, or garnished, with fresh green peas, either whole or purèed
Sainte-Maure: soft goat cheese from Touraine ...
Cappello da Prete An expensive Italian sausage (because of its lengthy and complicated production process) made from meat stuffing similiar to that of zampone but wrapped in a very thin rind from the intestines of the pig. It is served like zampone.
rind: the outer skin of fruit and vegetables usually grated and used as flavoring.
roast: to cook uncovered in the oven or over live coats usually without the addition of any liquid.
Saba: Cooking banana or plantain
Saging: Banana ...
Marmalade A think sweet mixture made from oranges, lemon juice and rind. Usually found on the breakfast table. Meringue Egg white are whisked with sugar until they increase in volume, and become firm.
Sample cheese from its center to its rind. Even if you're eating a cheese that doesn't have an edible rind, it will taste different at its core, or its paste (or pâte) as it is called, than it does closer to the area that is more exposed to air.
There are many different varieties of pumpkin, and they have slightly different flavours, but the major differences are in the skin colour and the thickness of their rind.
Lemon juice, rind, and zest are widely used in culinary: Lemon juice is used in soft drinks, and as a marinade for both fish and meat.
The finely grated rind of the lumpy-skinned fruit has its own special fragrance. If you can obtain fresh kaffir limes, they freeze well enclosed in freezer bags and will keep indefinitely in that state.
zest - Grated zest is simply the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds the precious oils where the entire flavor resides.
Prick the rind through to the flesh with a skewer in a few dozen places, then put the watermelon in a container that you've somehow manage to sterilized.
The simple addition of grated rind and juice of half a lemon to butter provides a zingy finish for grilled fish. Combine this with 2 tablespoons wholegrain mustard and some chopped parsley for something extra special.
Leaving the fruit in the cold water, use your hands to separate out the seeds from the pieces of rind. If the fruit is not breaking apart easily, you may want to use a knife to pry the fruit apart, trying not to damage any of the seeds.
Pont-l'Eveque has a slightly mouldy, brown rind and a soft, supple paste. The cheese must be regularly washed, brushed and turned to encourage the special bacteria to grow on the rind.
Ripened mangosteen is roughly the same size as a mandarin orange, with a reddish-purple rind. An interesting fact about mangosteen is that there is always a type of scar at one end.
Mofongo: mashed fried plantain with pork rind
Paella: casserole of saffron-flavored rice, meat, seafood and vegetables
Pasteles: banana paste and pork or beef wrapped in corn husk or ti leaf and boiled ...
All but two have a thick, hard, usually inedible rind, rich tasting meat, and lots of seeds. A well known if not wide-spread example is the pumpkin.
Produced in various sized cylinders with a natural yellow rind, this cheese has a light ivory to yellow color, a hard open texture similar to Cheddar, and a mild, buttery flavor.
A tangy citrus fruit with flavorful rind.
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zest The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring. For larger size use a tool called a ZESTER or vegetable peeler. For smaller pieces use a tool called a MICRO PLANE.
Kumquat - A fruit which looks like a tiny orange. The rind is sweet and the flesh is tart. The fruit can be eaten rind and all, but it's most often found pickled, candied, in preserves or marmalade.
Recipe: Glazed Venison Pate
To Dictionary Index ...
usually inedible rind, rich-tasting meat, and lots of seeds. There
are also things called summer squashes, which have edible rinds,
milder meats, and usually fewer seeds. An example of this type is the
Zucchini.
5. Glaze: In bowl, stir sugar, rind and juice until smooth. Thin with water for glazing consistency. Spread on cookies. Let dry, 20 minutes. Store airtight for up to 2 weeks. Makes about 2-1/2 dozen cookies.
A soft, creamy French cheese made from cow's milk; it has a pale ivory-gold color, a soft, leathery white rind and a delicate, somewhat nutty flavor; rind-ripened, it can develop an ammonia odor if overly ripe; ...
A sheep's milk cheese that has a firm, hard texture and a natural rind that is yellowish-orange in color. The cheese has a distinctive, strong flavor and is delicious by itself and useful as a melting cheese. Abertam is made in the Czech Republic.
That name is akin to Latin mel 'honey' and also the British term for orange rind jelly, marmalade. Similar associations referring to bees are found in several European languages, e.g.
sandoricum koetjape, a fruit with a thick rind and pulp enclosing whitish, furry seeds, sour-sweet in taste
sapin-sapin
a rice sweet of blanc-mange consistency, made of several layers, usually of different colors ...
Watermelons should be free of cracks or soft spots, and the rind should not be very shiny or very dull. The bottom should be yellowish in color, not greenish-white.
Zest - The thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler.
Zest
A small amount of the grated rind or thin outer skin of any type of citrus fruit (orange and lemon being the most common) used as flavoring especially in baking.
any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, ...
Chicharrón: Fried pork rind. A popular appetizer, often served with tortillas and guacamole or salsa.
Casaba: A sweet winter melon with a yellow rind
Cassava Bread (Spanish, Dominican Republic): Crispy, flat bread inherited from the Taínos.
Casse-Caoute (French): Snack ...
Julienne: To cut vegetables or citrus rind into short, thin strips. Vegetables used to garnish are often cut in this manner to decorate.
 See also: Flavor, Fruit, Cooking, Cheese, Milk
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