Clove

1. Considered one of the world's most important spices, cloves are the dried, unopened flower bud of the tropical evergreen clove tree. Reddish brown and nail-shaped, their name comes from clavus , the Latin word for nail. Cloves are sold whole or ground and can be used to flavor a multitude of dishes ranging from sweet to savory. See also SPICES; HERB AND SPICE CHART.

2. The term "clove" also refers to a segment of a bulb, such as in garlic clove.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious

Roasting

This is the process of cooking (usually large cuts of meats and vegetables) with indirect dry heat from your oven. Roasting creates a crusty exterior while preserving the juices and tender interior of the meat. It caramelizes any of the sugars in the vegetables and brings out their natural sweetness. It also caramelizes the fat or any glazes you put on the meat before roasting.

Definition from:
Italian Cooking Made Easy

Slurry

A slurry is a blend of cornstarch and water (broth) usually in equal amounts blended to make a smooth paste the consistency of a very heavy cream. Always blend cornstarch with cold liquids to prevent lumping. Slurries lump very easily so you will need to quickly whisk them into your sauce. Slurries thicken very well so only use enough to reach the consistency you want. As the sauce cooks, the slurry will thicken, so let it simmer a bit while you are reaching the desired consistency.

Definition from:
Italian Cooking Made Easy

Roux

[ROO]
A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces. CAJUN and CREOLE dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like GUMBO.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious

Sauté

[saw-TAY, soh-TAY]
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. See also FRY.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Definition from:
Epicurious

Mise En Place

French for getting all the ingredients ready before you start cooking. Get organized, read the recipe through entirely. Prepare herbs/spices, dry ingredients measuring them out. Prepare fruits and vegetables by cleaning, pealing, chopping, etc. Preheat oven/skillets and grease pans. This practice saves so much time and energy down the line.

Gill

A gill is a unit of measurement where 1 gill = 1/8 qt, 1/4 pt, 1/2 C, 4 oz, 8 T, 24 tsp

Sifted

Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.

Definition from:
Pasta Recipes Online

Rounded

Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.

Definition from:
Pasta Recipes Online

Lightly Packed

Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.

Definition from:
Pasta Recipes Online