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Fresh Food Facts / Food Dictionary
Page: 5
Eggs
 Eggs graded AA Large are best for cooking and baking. Always store raw eggs in their containers in the refrigerator, away from strong-smelling foods. The eggs' porous shells absorb odors easily and can taste less than fresh when used.
Egg is sold in a range of standard sizes, the most common being jumbo, extra large, large, and medium. Large eggs are used in most recipes. Chicken eggs are most commonly used; in some areas, duck, goose, and quail eggs are also available. Shell color-brown or white-is purely superficial; there is no difference in quality. Refrigerate in the carton for up to 5 weeks.
To separate an egg:
Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.
To whisk egg whites:
Using a wire balloon whisk or electric beater on medium speed, beat the whites with broad, sweeping strokes to incorporate air, until the whites form soft peaks or stiff peaks when the whisk or beater is lifted from the bowl.
To fold in beaten egg whites:
Gently stir in one-fourth of the whites. Add the remaining whites. With a rubber spatula, in one stroke, cut through the mixture and scrape across the bottom of the bowl and up the side. Give the bowl a quarter turn and repeat. Continue until the mixture is blended.
To beat egg yolks:
Using a wire balloon whisk or electric beater on medium speed, beat until thickened and a pale creamy color-known as the ribbon stage, when yolks fall from the whisk or beaters in a thick stream that folds on itself and then dissolves.
To hard-cook eggs:
Place the eggs in a saucepan with cold water to cover generously. Bring to a boil. Remove from the heat. Leave in the covered pan for 15-17 minutes. Set the eggs under cold running water until cool. Roll on the counter to crackle the shell, then peel.
Egg white is also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent. This causes older eggs to "spread out" in a pan, rather than retaining their shape and height. Egg white is an excellent source of protein and also contains niacin and riboflavin.
Egg whites are also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent. This causes older eggs to "spread out" in a pan, rather than retaining their shape and height. Egg white is an excellent source of protein and also contains niacin and riboflavin.
Egg yolk is the inner portion of the egg and is a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).
Egg yolks are the inner portion of the egg and are a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).
Eggplant
 A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places.
Egg wash
Egg yolk, white, or whole egg beaten with a small amount of water or milk. The mixture is then brushed over breads and pastries before baking to give them color and sheen.
Emmenthaler cheese
A common variety of Swiss cheese, has a firm, smooth texture, large holes, and a mellow, slightly sweet, and nutty flavor.
For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyere, Jarlsberg, Kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Endive
Has three main varieties: Belgian endive, curly endive, and escarole. Belgian endive, available October through April, has spear-shaped leaves that are white to pale yellow-green or sometimes red in color and is used for delicate salads. Curly endive and escarole can be purchased all year round with a peak season from June through October and are used in salads as well as sautés, soups, and pastas. Both have curved green leaves with curly endive being a bit prickly and slightly bitter. Choose endive with tightly packed leaves free of blemishes. Store Belgian endive wrapped in paper towels and sealed in a plastic bag for no more than 2 days in the refrigerator. Curly endive and escarole can be stored for up to 4 days. See also Belgian endive, escarole, and chicory.
English cucumber, or hothouse cucumber
Is virtually seedless. It grows up to 2 feet in length. It tends to be more expensive than other cucumbers. English hothouse cucumber is virtually seedless. It grows up to 2 feet in length. It tends to be more expensive than other cucumbers.
English muffins
are round, flat yeast breads, about 4 inches (10 cm) in diameter, that are cooked on a griddle rather than baked in an oven. They are cut in half before using and often toasted. English muffins are commonly available in food stores.
For other breads, see baguette, bread crumbs, challah, country-style bread, French bread, Italian bread, lavash, multigrain bread, pita bread, sourdough bread, tortillas, white bread, and whole-wheat bread.
English toffee
Is a candy made from a sugar syrup, usually lightly caramelized, enriched with a generous amount of butter. Toasted almonds are often added. The most widely available, best-quality brands are Heath Bar and Almond Roca.
Enoki mushrooms
Come in clusters of long, spaghettilike stems topped with tiny white caps. These delicate mushrooms have a crunchy texture and a mild taste. They grow on live or dead tree trunks, as well as on tree roots. They are available year-round in Asian markets and in most supermarkets. They can be purchased canned. They are good raw in salads and as a garnish for soups or other hot dishes.
Epazote
Is a pungent herb with a strong flavor, used in Mexican cooking. It is available dried and sometimes fresh in Latin markets and is easily grown from seed and is self-sowing. It is also known as wormseed, Mexican tea, and stinkweed. There is no acceptable substitute.
To chop and mince epazote:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Escarole
Is a variety of chicory with refreshingly bitter, broad, bright green leaves. Also known as Batavian endive, it is used raw in salads or is cooked by steaming or braising.
Escargot
Snails. They can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.
Espresso
Refers to espresso-roast coffee beans that, when brewed, produce a strong, full-flavored, bittersweet beverage. For the most intense flavor, brew double strength, using twice the amount of ground coffee or half the amount of water called for in brewing instructions. For other coffee products, see ground coffee, instant coffee powder, and instant espresso powder.
Evaporated milk
Is whole milk from which approximately 60 percent of the water has been removed. Unlike condensed milk, it is heat-treated for sterilization. Available canned, evaporated milk can be combined with an equal amount of water to yield whole milk.
For other types of milk, see buttermilk, condensed milk, nonfat dry milk, and sweetened condensed milk.
Essence / Extract
While the words may be used interchangeably US-UK all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol,as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla(natural bean) but vanillin(chemical synth) is water sol. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
Extracts
Are produced by distilling the essential oils of fruits, nuts, and other plants, then dissolving them in an alcohol base. Almond, coffee and vanilla are among the most common. For specific varieties, see almond, anise, coconut, coffee, maple, peppermint, and vanilla extracts.
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