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montefin's FoodFacts Glossary. Tell a friend about this food glossary.
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asafoetida - a popular South Asian spice with a pungent, some say disgusting, odor when raw, which disappears during cooking. Available as a powder. Use very cautiously. - also known as hing -
Atkins - a low carbohydrate diet regimen introduced in 1972 by Robert C. Atkins, M.D. in his bestselling book Dr. Atkins' Diet Revolution.It is characterized by an initial 14 day Induction Phase during which carbohydrate intake is limited to no more than 20 grams. The revolutionary part was the statement that a person could "eat as many or more calories as you were eating before starting the diet and still begin losing pounds and inches." For more info visit http://www.atkins.com.
balanced diet - an imprecise term generally meaning eating a variety of foods where one type of food does not crowd out any other, i.e. consuming fruit, vegetables, mild & cheese, grains, meats, fish, etc. Also, balancing the amount of Proteins, Fats, and Carbohydrates one consumes. For more info visit USDA Dietary Guidelines For Americans-Variety.
Black peppercorns (kali mirch) These are sundried green peppercorns. They can be used whole or ground.
Fresh, ripe blueberries are firm, deep blue in color, with a frosty appearance, which is called "bloom". They come in two varieties: wild (called lowbush) and cultivated (called highbush). The cultivated variety is what you most often find in supermarkets from May through September/October. They are larger than the wild variety which are pea-sized, more perishable, and rarely found outside their growing areas -- Maine and the Maritime Provinces of Canada -- except as canned or frozen blueberries.
Blueberries get their blue from phytonutrients called anthocyanins which also probably account for most of this fruit's strong antioxidant properties. Most of the anthocyanins are in the berries' skins. Thus, the smaller wild berries, having more skin per pound, deliver larger amounts of anthocyanins. Blueberries are also rich in fiber, particularly the insoluble fiber pectin which has been shown to lower cholesterol.
The Epicurious dictionary defines a brisket as:
"a cut of beef taken from the breast section under the first five ribs." Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking and is best when braised. Corned beef is made from the brisket."
For Texas-Style barbecued brisket, use the whole Packer's cut brisket, containing both the thicker end flat and the thinner end point, with the fat left untrimmed. The point is also called the deckle end.
broth is made from meat, stock is made from bones. Brunoise, pronounced brun-waz, is an extremely fine and exact dice (2mm x 2mm x 2mm) of vegetables, most often carrot, celery, and leek. Beurre-noisette, pronounced burr-nwaz-ette, is butter from which the water content has been cook off, and the milk solids have turned a rich brown color, producing a distinctly smooth and nutty flavor. Butterflying a joint of meat is to cut it off the bone so that it gains the symmetry of the spread wings of a butterfly. This is often done to give it even thickness for broiling or grilling, or for folding over stuffing. calorie, also kcalorie, - officially, the amount of heat needed to raise the temperture of 1 gram of water 1 degree Celsius at 1 atmospere of pressure. Ideally, calories represent physiological energy -- the energy value remaining after digestive and metabolic losses are deducted from the gross energy. This
type of calculation is called the Atwater system for determining energy values. When you use the USDA Nutrient Database, Atwater values are what you get. In addition, alcohol is 6.93 calories per gram, coffee and tea are estimated from
seeds and vegetables, respectively, and the values for fructose and sorbitol came from a different system. However, for processed foods, manufacturers are permitted to calculate calories from the average values of 4-4-9 kcal/g for protein, carbohydrate, and fat,
respectively. The only exception is that, optionally, they may subtract the insoluble fiber from this calculation. In other words, even though alcohol is not reported as a
nutrient, its calories must be reported, as must be the 4 calories per gram imputed to soluble fiber, even though it is lumped with insoluble fiber in the nutrient section. For more info visit http://www.expertfoods.com/FAQ/labelvalues.php Caraway seeds (shah jeera) A popular spice with a warm peppery aroma and sharp flavour. Caraway is mostly used whole, added to or sprinkled over breads. Ground caraway has a very intense flavour so use sparingly.c
There are two main cinnamon crop trees. One is the Ceylon or Sri Lankan variety, Cinnamomum verum or zeylanicum, which produces a cinnamon tawny in color, with papery, brittle, single spiral quills, and a taste usually described as sweet. The other is the Cassia variety, Cinnamomum cassia from China -- called Tung Hing, Cinnamomum loureirii from Vietnam -- called Saigon, and Cinnamomum burmanii from Indonesia -- called Korintje, all of which are darker in color with thick, hard double spiral quills, possessing a higher oil content, and a stronger, sharper taste usually described as spicey, even hot.
Saigon Cinnamon, montefin's personal favorite, is collected chiefly from wild trees (Cinnamomum loureirii Nees) especially in the mountainous districts of Annam, in French Indo,China.The greater portion of it is from branches and small stems and of good quality, although sometimes chips of the thick trunk bark are mixed with the quills. This variety is called Saigon because it is exported from the city of that name in the southern part of Cochin-China.The overall flavor of Vietnamese cinnamon is similar to Chinese Tung Hing cassia cinnamon, but can contain up to 7% of the essential oil and is much more pungent. Saigon cinnamon has recently become available in the U.S. again after a 20 year post-war ban on Vietnamese products.
China Tung Hing Cinnamon has a high 3 - 4% essential oil content and is appreciated for its rich, sweet, yet slightly spicy flavor.
Korintje Cinnamon comprises the world's largest crop of cinnamon and comes from Sri Lanka and Indonesia, notably cultivated on the island of Sumatra. Though lacking in depth -- it typically has about a 3% essential oil content -- the smooth flavor is considered the most generally acceptable and thus is the bar against which all other cinnamon varieties are measured for pungency, depth and complexity of flavor.
Canela, also Mexican Cinnamon or "True" Cinnamon, is named for the Spanish word for cinnamon. This is the cinnamon used in most European and Mexican baking and cooking. It comes from the softer loose-bark variety grown in Ceylon. Canela quills are easily ground in a molcajete or other mortar and pestle (including your electric coffee/spice grinder) and has a delicate complexity. Ground cinnamon should not be added to boiling liquids. The liquid can become stringy and the cinnamon flavor will dissipate. Nor should it be added too early to cold liquids as the cinnamon may become slimy in texture, somewhat like okra, when it sits for any length of time before serving. For pungency and distinct complexity of flavors, montefin swears by keeping his favorite cinnamons refrigerated. There have been studies that indicate that proanthocyanidins -- one of the phytochemical constituents in cinnamon -- have some noteworthy beneficial health effects, specifically on blood glucose, Total Cholesterol, LDL cholesterol, and Triglyceride levels. For more information visit Dr. Andrew Weil's Q&A article at http://health.yahoo.com/ate/drweil/alldaily/2004/11/20041130. For the USDA database of the proanthocyanidin content of selected foods click here. For a general survey of recent research on the health benefits of cinnamon read montefin's articles Cinnamon Surprises Researchers Studying Diabetes & Heart Disease and How montefin Lowered His Cholesterol w/Diet, Walking and Cinnamon -- his personal results after one year adding daily amounts of cinnamon to his diet and walking regimen.
Coriander seeds (dhania) The small brown seeds from the cilantro plant are, along with cumin seeds and cardamoms, an important component of Indian cuisine. Ground cilantro has a lovely aromatic flavour, with a slight citrus touch. Ground coriander is used in curries, meat, poultry and vegetable dishes whereas whole coriander seeds are used in pickles and chutneys. Coriander leaves Corned beef is traditionally a cut of beef brisket that has been preserved by soaking or packing in brine. According to the USDA Food Safety and Inspection Service, Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling. Corvina is a firm, pale coral fleshed fish well frequently found in the cuisines of Peru, Equador, and Mexico. It belongs to the Sciaenidae family commonly called drums and croakers depending on whether they make a drumming or croaking noise when they break the surface. Corvina are prized for their use in brisket that has been preserved by soaking or packing in brine. According to the USDA Food Safety and Inspection Service, Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling. Named after the town of Cotija de la Paz in the state of Michoacan, Mexico, Cotija is a salty, crumbly Mexican cheese, origially made from goat's milk, but now most often from cow's milk. Fermented Black Soy Beans, a Chinese specialty, are fermented small black soybeans preserved in salt. Canned or packed in plastic bags, they are available year-round in Asian markets. They are quite salty and flavorful. Soak the beans for about 30 minutes in cold water and drain before using. Use them to flavor meat or fish dishes. Store, tightly covered, in the refrigerator for up to a year. The rinse water is very flavorful and salty, and can be used as a seasoning.
Don't confuse these black soy beans with the black beans you use for making chili. They are an entirely different bean. For more info visit The Flavour Guy at montrealfood.com. Chinese five spice - Chinese five spice powder (??? or five spices powder or five-spice powder) is a convenient seasoning for Cantonese cuisine. It incorporates the five basic flavours of Chinese cooking - sweet, sour, bitter, pungent, and salty. It consists of China Tung Hing cinnamon, powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of cinnamon, black pepper, cloves, fennel seed, and star anise. It is used in most Cantonese roasted ducks, as well as beef stew.
The formulae are based on the Chinese philosophy of balancing the yin and yang in food. A pinch of the powder goes a long way. Ginger, a.k.a. Gingerroot, is a flavoring from a tuberous rhizome of the plant Zingiber officinale. Ginger is most often is used fresh, dried, ground, or "crystallized" with sugar. Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means "with a body like a horn", as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spices known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, ginger was one of the spices used against the plague. In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer -- the origin of ginger ale. In order to ’gee up’ a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal’s bum. Glycemic Index - It's the world's most popular fruit, but the Mango always seemed more trouble to me than it was worth, It was difficult to judge the readiness of, a labor to remove it flashy coverings, at its best it's a mess, and in the end there's not enough of it. Now comes the Kiett variety, a Green Mango up out of Mexico in September. It stays green, more than fills a man's hand, and softens under a gentle squeeze when it is ripe. Kietts are plump, some can weigh as much a five pounds, And the flesh is plentiful, For more info visit www.diabetesnet.com/diabetes_food_diet/glycemic_index.php - Green Mangoes - It may be the world's most popular fruit, but the Mango always seemed more trouble to me than it was worth, It's difficut to judge the readiness of, laborious to get stoned and peeled, even then its a slippery, slidey mess at best, and even then there's just never enough of it. Now comes the mammoth Kiett variety, a green Mango up out of Mexico in September. It stays green, more than fills your hand with a plump heaviness that whispers "I'm ready." with an all over gently squeezable softness when it is ripe. Kietts can weigh as much as five pounds, And there's more than enough of it. Two or three black "beauty spots" usually indicate a sweet mango. hing - (lang. Hindi, Bengali, Gujrati, Marathi) - a popular South Asian spice with a pungent, some say disgusting, odor raw, which disappears during cooking. Available as a powder. Use cautiously. - also known as asafoetida - d
Dill seeds
(sua dana) The dried fruits of the dill plant are similar in flavour to the fresh herb. Used in bread making, for making flavoured vinegars, mayonnaise and potato dishese
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Fennel seeds (saunf) The aromatic dried seeds of the fennel plant, they are small, olive green, shaped like flattened ovals. Like the herb they have an anise flavour. Whole seeds, crushed seeds or ground spice can be used according to the intensity of flavour desired.g
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Impact Carbs or Impact Carbohydrates are the carbohydrate grams remaining after subtracting the carbohydrate grams from such ingredients as alcohol sugars, e.g. maltitol (see www.maltitol.com) which many believe do not appear to have an immediate 'impact' on blood glucose levels. Food product manufacturers typically subtract these carb grams from their Total Carbohydrates to arrive at a number of grams for their product's Impact Carbs. For more information visit http://www.ama.com.
Mace is used in white sauce, lasagna, and stews, also sausages, pastries, jams, and in some Indian desserts.
Nutrition Facts - labels introduced on a voluntary basis in 1974 declaring a food or food products nutrient content -- calories, fats, sodium content, carbohydrates, etc. They were made mandatory by the Nutrition Labeling & 1990. For more information, visit USDA Dietary Guidelines For Americans-Intro and USDA Guidelines For Americans-Cover, also www.expertfoods.com/FAQ/labelvalues.php
Salt, chemically known as sodium chloride or NaCl, is an inorganic compound with a cubic crystal structure. Salt is an essential nutrient for animal and plant life. One of the most used culinary seasonings worldwide, salt triggers one of the five basic taste sensations, i.e. sweetness, saltiness, sourness, bitterness, and umami. Also known as common or plain salt, this unbiquitous foodstuff is anything but common as the following varieties should show.
Kosher Salt, a coarse, variously grainy or flakey salt, is currently enjoying a preminence among celebrity chefs such as Alton Brown, Emeril, Bobbie Flay
Sea Salt is salt harvested from the ocean either in naturally occuring or man-made evaporation ponds.
Popcorn Salt is a whitish (as opposed to translucent), fine-grained salt characterized by its 'clinginess' on popcorn, french fried potatos, and other oil cooked foodstuffs.
Pretzel Salt is a big, blocky, white-to-translucent salt used on baked goods such as pretzels, bagels, breads, etc. (montefin harvests pretzel salt off his favorite store bought pretzels. Each brand has a different flavor.)
Stock is made from bones. Broth is made from meat.
Vitamin D (cholecalciferol [vitamin D-3], is a steroid compound). The body needs it to absorb calcium for bones and teeth. Vitamin D is naturally produced in human skin when exposed to the Sun's ultraviolet light.
Only fish, liver, and egg yolks are known to be natural sources of Vitamin D in sufficent quantities. Human milk contains only trace amounts. Cow's milk is regularly enriched with both Vitamin D and Calcium.
Vitamin D deficiency is generally considered the cause of the childhood disease Rickets, a softening and weakening of the bones in growing humans and animals.
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