Texture

Texture and color choices are important in composing a plate of crudités. Vegetables come in such a wide range of colors.

textured vegetable protein (TVP): a meat substitute made from defatted soybeans that is often found in prepared vegetarian foods (also look for it in the bulk section of your natural foods store).

Textured vegetable protein (TVP) is soya flour that has been processed and dried. TVP has a sponge-like texture and is available either cut into small chunks, or ground into granules resembling minced beef - it can be flavoured to resemble meat.

textured sausages Notes: These have chunks of meat suspended in them that form a mosaic pattern when sliced. Varieties include schinkenwurst, jagdwurst, tyroler, Ansbacher pressack, tongue sausage, and zungenwurst.

Texture A cheese's texture can be soft, firm, supple, waxy, open, close and so on. Texture is largely dependent on its moisture content - the softer the cheese the higher its moisture content.

Texture: Indicates the appearance of a cut portion of bread or cake. Underproofed loaves or rolls: Shaped bread or rolls which have not reached the desired height or volume before they are baked.

The texture of the resulting dish is similar to blancmange or egg custard - creamy, wobbly, and jelly-like.

The texture of Alpine ham falls between that of Parma ham and Black Forest ham. The red, oval-shaped slices have a salty, smoky, meaty taste and a firm and chewy bite without being tough.

Soft-textured sweet made of flavoured icing or Fondant potatoes are sautéed potatoes, crisp on the outside and melting in the middle. Fondue A Swiss dish of melted cheese served at the table in a pan.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk. When it is produced, it is a hard ripened cheese with a closed texture, providing a distinctively salty flavor.

Finer in texture and lighter in colour than regular rye flour, fine rye flour is milled from partly hulled rye kernels. It can be used in baking breads, rolls and pastries.

TSP or TVP - Textured soy protein (TSP) or (TVP) is made from defatted soy flour that is compressed and processed into granules or chunks. It is sold as a dried, granular product.

Flounder - A fine-textured flatfish prized for its delicate flavor. Some of the more popular varieties include "Fab," "English Sole," and "Plaice." ...

grate - Rub a hard-textured food (chocolate, citrus peel, cheese, etc.) against the small, rough, sharp-edged holes of a grater to reduce it to very small particles.

The embryo is soft-textured and tastes bitter and aromatic. After some time of chewing, a subtle flavour of tonka beans or bitter almond develops. Main constituents ...

a sweet of powdery texture made of powdered milk and sugar postre (Spanish) dessert ...

Grate - To rub hard-textured food against a grater (a tool with small, rough, sharp-edged holes) to reduce to fine particles. Grating works best with firm foods; soft food (such as some cheeses) form clumps.

Striped bass - Firm-textured fish with meaty, pinkish flesh. When wild, striped bass are highly flavorful. Can be substituted in recipes that call for cod or other milder fish, and some stronger fish too.

caciocavalloFrom southern Italy, caciocavallo (meaning "cheese on horseback") comes from cow's milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months).

Capon - A castrated chicken that is savored for its delicate taste and texture. Once castrated, the chicken would become fattened, yielding tender, juicy flesh.

Biscotti An Italian cookie that is often hard in texture and lightly flavored with Anise. Bodino Baked veal stuffed with layers of vegetables and Prosciutto. Bolognese A pasta meat sauce that is often made with wine and tomatoes.

It is made for durability, its flavor and texture developed for use in sandwiches. Unlike most French breads, it contains milk, sugar, and butter, and may contain chemical preservatives. d'épices: spice bread, a specialty of Dijon.

Cake-like texture. Gurda. Kidney. Gurda kebab is marinated kidney skewered and cooked in the tandoor. H Halva. Sweets made from syrup and vegetables or fruit. Serve cold in small squares.

Prepared in many shapes and textures and usually categorized by the way they are formed. Drop cookies are dropped from a spoon. Rolled cookies are made from a chilled dough that is rolled out and cut into shapes.

They will remain "firm textured" and retain their bright yellow color for up to a week. Banana's past their prime? Then peel, slice or leave whole and freeze in a single layer on a cookie sheet.

Mascarpone - A rich triple cream, fresh cheese from Italy with a texture resembling that of solidified whipped cream. Matafan - A thick pancake eaten sweet as a snack, or savory as an accompaniment to cheese.

al dente An Italian term, usually referring to pasta, used to describe the texture of slight resistence when bitten. The meaning of the phrase is "to the tooth." Dentists, perhaps, mean something else.

When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked.

Grainier in texture than custard-based ice cream. Also called uncooked ice cream. Phyllo dough Middle-Eastern, tissue-thin pastry sheets, similar to strudel dough. Used for appetizers such as spanikopita and desserts such as baklava.

substances added to foods by manufacturers to prevent spoilage or to enhance appearance, taste, texture, or nutritive value.

The broccoli (Brassica oleracea var. botrytis asparagoides) succeeds best in loamy soil, somewhat firm in texture.

Good meat may be recognized by a uniform color; a firm, elastic texture; being barely moist to the touch; and having a scarcely perceptible, clean odor. The choicer cuts should be of fine texture and well marbled with fat.

Culinary Dictionary of Ingredients and Cooking Terms - O Oil Poaching - A "trade secret" used by many restaurants to give the meat a more tender texture, oil poaching (also called velveting) seals in the juices of the meat.

Chiffon Cake - A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake.

A carrot is a root vegetable, typically orange in color with a woody texture. The younger the carrot the smaller and more tender the flesh is, so 'baby carrots' are often preferred for raw use.

The delicate, crinkly fungus is also valued for its crunchy texture. Cloud ear is often added to hot and sour soup, and stir-fry dishes. Cloud ears are sold mainly in dried form, in plastic bags.

Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain types of bamboo. Spring bamboo shoots are pale, fibrous and chunky; winter shoots are thinner with a finer texture and more pronounced flavor.

Creme Fraiche: (krem FRESH) (French) - It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine.

Serve the bivalves with thick slices of coarse-textured, chewy bread (like ciabatta) toasted on the grill. When it’s golden brown, rub the toast with a clove of garlic, drizzle generously with olive oil, and sprinkle with sea salt.

In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures.

produce a particular quality in food, of colour, flavour and texture (e.g. roast venison). METHODS OF ROASTING FOODS 1. Oven roasting. this is the cooking of food in an oven, mainly by convected heat or forced air convected heat.

Small and red with a sweet flavor and soft texture, azuki, or adzuki, beans and are used widely in Japanese cooking.

Bok choy, a member of the cabbage family, has a light flavor and crisp texture that is refreshing during the warm summer months.

Tsukemono offer color, texture and aroma to a meal, the earliest known tsukemono were called konomono or "fragrant things".

It also contributes to the characteristic flavor, color and texture of processed meats such as hot dogs.

Avocados are pear-shaped fruits with smooth or textured skin and rich-tasting, smooth, light green flesh. The finest-flavored variety is the Hass, which has a thick, bumpy, dark green skin and buttery flesh. The bland Fuerte has thin, smooth skin.

Fold - To gently mix two or more ingredients together, where one is usually heavier than the other, in order to combine but preserve the texture of each. For example, to combine whipped cream or beaten egg whites with a heavy batter without deflating.

These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel.

Sometimes referred to as sun-dried tomatoes, these shriveled-looking tomato pieces boast an intense flavor and chewy texture. They're available packed in olive oil or dry. Follow recipe directions for rehydrating dry tomatoes.

Their texture is smooth and silky and their flavour quite strong and distinctive. A genuine speciality and treat. Garnish Decorate a dish for presentation at the table. Hang Leave fresh meat, especially game, to dry or become tender.

Fat replacers are developed to duplicate the taste and texture of fat, but contain fewer calories per gram than fat. Fat replacers generally fall into three categories: carbohydrate , protein or fat based.

Forget the quick-cook variety - use unrefined porridge oats, as they have an infinitely better flavour and texture and they are more sustaining. My favourite are the Sainsbury's Taste the Difference Jumbo whole rolled porridge oats.

Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called Bundnerfleisch.

Ingredient used in baked goods to lighten the texture, develop flavor, produce distinctive cell structure and increase volume.

Ribbon The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl.

Definition: Bread dough is kneaded to distribute the yeast and develop gluten for an even texture. To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you.

Mash To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.

An exotic fruit that has the texture of a pear but the flavour of an apple, and is excellent in fruit salads. Nam pla This fish sauce is fundamental to Thai food. It is made with the liquid that comes from fermented anchovies and is very pungent.

After congealing, it has a custard-like texture and is usually cut into large cubes and cooked. It is used in Chinese cooking in a stir fry with other ingredients, or as a garnish in noodle dishes e.g. Penang Curry Mee [Penang Curry Noodles].

wild rice - Popular for its nutty flavor and chewy texture but not really a rice at all. Wild rice is a long grained marsh grass that's native to the Great Lakes region and traditionally harvested by native Indians.

See also: Flavor, Cooking, Water, Vegetable, Cream