Cook’s dictionary

Take a scroll through our A to Z of ingredients and techniques…

If you’re baffled by how to bake blind, or flummoxed by farro then find out more…with links to recipes, how-to guides and further reading.

 

 

101 articles

Cook's dictionary

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Laksa

Laksa is a spicy Malaysian soup that you can find all over South East Asia made with coconut milk, rice noodles and either fish or meat.

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Langoustine

Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.

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Shallot

A shallot is a small, hard onion that has a delicate but sweet flavour and should be used in dishes where regular onions would be too powerful.

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Tahini

Tahini is a savoury paste made from sesame seeds and oil – a little like peanut butter. It's most famously known for its use in houmous.

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Tortilla

What is a tortilla? Well, it depends which type you're talking about. Here's our quick guide to both Mexican and Spanish tortillas, with recipes to try.

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Salsa

A salsa is a type of sauce and can vary in form. They are often tomato based, with onions and chillies, but can include any fruit and veg.

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Samphire

Samphire is a vibrant green vegetable, available in the summer months, that is very similar to asparagus and with a fresh, slightly salty flavour.

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Score

Scoring a joint of meat increases the absorption of flavour, allows the fat to drain out without distorting the meat and ensures a crispy skin.

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Shiitake

Shiitake mushrooms are a Japanese mushroom with a white stem and flat brown cap, which keeps its shape well when cooked.

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Star anise

Star anise is a dried, star-shaped spice with a mild but aromatic flavour, often used in both Chinese and Indian cooking.

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Sushi

Sushi is a Japanese dish consisting of sticky rice and a selection of raw dish and vegetables. Examples include maki rolls and nigiri sushi.

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Sweat technique

This unfortunately-named technique involves cooking vegetables slowly in a covered pan, to tenderise them without taking on any colour.

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Pancetta

Pancetta is the Italian equivalent of streaky bacon. It is cured from pork belly has a rich, salty flavour and tends to be quite fatty.

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Roux

A roux is made by mixing equal quantities of butter and flour over heat until a smooth paste forms, in order to thicken sauces and soups.

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What does refreshing vegetables mean?

Refreshing vegetables means to plunge them in cold water immediately after cooking in order to stop the cooking process.

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Vanilla sugar

Vanilla sugar is made by leaving a split vanilla pod in a jar of sugar to infuse. It's a great way of using up a spent pod by making it go a little further!

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Ricotta

Ricotta is a soft Italian cheese made from the whey of cows’ or ewes’ milk and cream. It is great in desserts and pasta dishes.

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Quesadilla

Quesadillas are the Mexican version of a cheese toastie (it translates as ‘little cheesy thing’ in Spanish), but are made using tortillas instead of bread.

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Tamarind

Tamarind is a fruit, originating in Asia, with a sweet and tangy flavour and is used widely in dishes from India through to South East Asia.

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Pak choi

Pak choi, also known as Chinese chard, white cabbage and bok choy, is a member of the cabbage family and is often used in Chinese cooking.

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Palm sugar

Palm sugar is formed by taking the sap from the flowering stalks of a palm tree and boiling it down. It should have a crumbly texture

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Couscous

Couscous is a versatile cereal made from semolina and water and is a popular alternative to rice and pasta. It's often used in salads and Middle-Eastern and North African cooking.

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En croûte

'En croûte' means, quite simply, ‘in a crust’. This French dish involves wrapping ingredients in a layer of pastry before baking in the oven.

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En papillote

The French term 'en papillote' means to wrap food in a parcel before baking in the oven. It helps seal in flavour, retain nutrition, and keeps everything moist as it cooks in its own steam.

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Daikon

Also known as mooli, daikon is a white Asian radish with a mild, peppery flavour. It has a crisp juicy texture when eaten raw that makes it a popular garnish for sashimi

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Deglaze

Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat.

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Concassé

Concassé comes from from the French word 'concasser', meaning to crush or grind. Tomato concassé, for example, is a tomato peeled and deseeded then finely chopped or diced.

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Court bouillon

Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually fairly simple: water, wine or lemon, a bouquet garnet and salt.

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Capers

Capers are the buds of a bush native to the Mediterranean. They're widely available, pickled in vinegar or brine and are often served with fish.

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