Fresh Food Facts / Food Dictionary

Acitron (crystallized biznaga cactus)
Is candied nopales (fleshy, oval leaves that come from the prickly pear).Their color ranges from pale green to dark green and prior to preserving, they taste similar to a tart green bean. Acitrones are packed in sugar syrup and available in cans or jars. To pronounce it, place the accent on the "o".

Acidulated Water
Water with added acid - citrus juice normally - to prevent the discoloration of freshly cut fruits and vegetables that darken. Place slices of apples, artichokes, or pears into a mixture of 5 to 6 parts water to 1 part vinegar or lemon or lime juice while you prepare your recipe.

Acorn Squash
Acorn squash is a winter squash that is distinguished by a ribbed, dark green color with flashes of orange. It typically measures 4 inches in diameter and 6 to 8 inches in length. Its flesh ranges from yellow to orange and it has a large seed cavity. Halve the acorn squash, scoop out the seeds and bake with a bit of butter and brown sugar or simply with olive oil, salt, and pepper. Eat directly out of the shell or use in other recipes. Uncut acorn squash will keep for several months in a cool, dry place.

To prepare an acorn squash for cooking:
Cut in half with a heavy knife. Tap the inserted knife with a kitchen mallet if the skin is very hard. Using a sharp-edged spoon, scrape out the seeds and fibers. Remove the skin with a vegetable peeler or paring knife.For other winter squash, see banana squash, butternut squash, pumpkin, and spaghetti squash.

Active dry yeast, used to leaven dough, is sold in packages containing 2 1/2 teaspoons (1/4 ounces/7 grams) and also in bulk in some food stores. Quick-rising yeast raises dough in about a third or half the time required for regular yeast. Yeast is also available in fresh cakes; substitute 2 ounces (60 g) cake, or compressed, yeast for 1 tablespoon active dry yeast. Store dry yeast in a cool, dry place; refrigerate cake yeast.

Adobo Sauce
A thick, dark red sauce native to Mexico. It's made from ground chiles mixed with spices and vinegar. Canned chipotles (smoked-dried jalapenos) are usually packed in adobo sauce.

Adzuki beans
Native to China, are reddish brown beans with a subtle sweet flavor. Commonly purchased in their dried form, they are used in savory dishes and are an ingredient in sweet preparations in China and Japan. Adzuki beans are also made into a paste that can be found in Asian markets.

To sort and rinse dried adzuki beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried adzuki beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.For other bean varieties, see black, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.

Aji
Aji (singular form) is what the Peruvians call chile peppers. The species in particular is capsicum baccatum.

Albumin
A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this is the scum on a stock. Rapid boiling destroys its ability to collect impurities, resulting in a cloudy stock.

Al Dente
Italian for "to the tooth," al dente describes the texture of pasta and other foods that are cooked just until they resist slightly when chewed.

Allspice
The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes & puddings. Also known as Jamaica Pepper.

Almond
The nut inside the fruit from an almond tree. There are 2 main types of almonds - sweet and bitter - with only sweet almonds sold in the United States. Raw bitter almonds contain traces of prussic acid which can be harmful except in small amounts, but whose toxicity is negated by heat processing. Almonds are used in a wide spectrum of recipes, from desserts and pastries to accompanying savory vegetable and fish dishes. Toasting will enhance their flavor and give them a more pleasing crunch. Keep shelled almonds refrigerated in an airtight container for several months or in the freezer for up to 6 months.

Anasazi Bean
Anasazi beans were first discovered on an archaeological dig in the Southwest and were called New Mexico cave beans. After introduction to the public, the beans were renamed anasazis. They are colored with speckles of red and white and taste rather sweet. They’re a good addition to chili, salads and salsas. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.

Apple
Humans have cultivated apples for over 3,000 years; today there are more than 2,000 varieties worldwide. As with serving wine, you need to decide how you will be using an apple before choosing the proper variety. Good, all-purpose apples (for cooking and eating out of the hand) include the Golden Delicious, Granny Smith and Newton Pippin. The Jonathan and Newton are perfect for apple sauces. For baking, use the firmer-fleshed Rome Beauty. When buying apples, check that their skins are smooth and free of bruises and gouges. "Scald," a tougher-textured, tan-colored area, will not affect the fruit’s flavor much. Store apples in a cool, dark place; they can be refrigerated for a month or more, depending upon the variety.
(See also Braeburn, Criterion, Golden Delicious, Granny Smith, Jonagold, Jonathan, Newton Pippin, Royal Gala, Rome Beauty, Red Delicious)

Aromatics
Various spices, plant ingredients, or herbs (parsley, bay leaf, ginger, garlic, onion) that enhance and impart flavor to food.

Aubergine
see eggplant

Azuki Bean
Small and red with a sweet flavor and soft texture, azuki, or adzuki, beans and are used widely in Japanese cooking. They can accompany savory steamed rice dishes, or they can be boiled, mashed and sweetened for use as red bean paste, which is used in desserts ranging from puddings and pastries to shaved ice. The red beans are said to bring good luck and ward off evil spirits when scattered about the house at New Year. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.

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