ceviche

ceviche (countable and uncountable, plural ceviches)

ceviches (plural)
cebiche (alternative)
seviche (alternative)

Borrowed from Spanish cebiche, of uncertain origin; see that entry for more.

(cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.

سيبيتشي

raw seafood cured by marination in an acidic medium


macédoine

This one is a mixture of textures and tastes and all kinds of vegetables—that's why it is called a macédoine. It's an odd route from Alexander the Great to your table, but Alexander, a Macedonian, had an empire consisting of many disparate states.

2003, Sheila Lukins, Celebrate!, Workman Publishing, →ISBN, page 311:

We chilled it in a wonderful old French copper mold that we borrowed, naturally, from Lucullus, and surrounded it with a macédoine of fruit.

2009, Julia Reed, Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes), St. Martin's Press, →ISBN:

(cooking) A type of dish containing a mixture of many types of fruits, or many types of vegetables.


trub

en-noun

trub (countable and uncountable, plural trubs)

Borrowed from German trüb, from Old High German truobi, from Proto-Germanic *drōbuz (English droff (“turbid, sorrowful, sad”)), cognate with Dutch droef (“sad, miserable”).

(brewing, uncountable) The layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.


nonvintage

Hidalgo’s nonvintage La Gitana manzanilla, a favorite aperitif in Spain, is so delicate that an opened 500-milliliter bottle stays zippy only two days when refrigerated.

2009 January 18, Howard G. Goldberg, “The Brief Life of a Charmer”, in New York Times:

And after a manhug, hearty congratulations and two hastily poured glasses of decidedly nonvintage champagne, he said, without a hint of irony, 'Why?'

2012, Dylan Jones, Mr Jones' Rules for the Modern Man:

(wine) Not a vintage wine: not made from grapes harvested during a single year


velouté

velouté (countable and uncountable, plural veloutés)

Borrowed from French velouté (“velvety, smooth”).

(cooking) A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.


herbed

en-adj

herbed (comparative more herbed, superlative most herbed)

more herbed (comparative)
most herbed (superlative)

Fried herbed chicken.

2009 January 21, Mark Bittman, “This Fried Chicken Reaps Superlatives”, in New York Times:


paillard

Borrowed from French paillard in the 1970s, from the name of a restaurant in Paris, from its proprietor's surname, Paillard.

(cooking) A slice of meat pounded thin and grilled.

paillard

a slice of meat pounded thin and grilled


cooktop

LL-Q1860 (eng)-Flame, not lame-cooktop.wav

These include such precautions as swimming only in the company of a responsible adult who knows about your condition and how to manage a seizure; getting your doctor to assess whether or not you should drive; having showers rather than baths, and leaving the bathroom door unlocked; using guards for open fires, radiators and cooktops.

2009 January 25, By Dr Cindy Pan, “Living with epilepsy”, in Herald Sun:

(cooking, US, Canada) An assembly of burners for cooking, designed to fit onto a surface such as the top of a table


branzino

Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.

2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:

At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.

2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:

Dicentrarchus labrax
Dicentrarchus labrax#Translingual

(cooking) The European seabass, Dicentrarchus labrax.


minerality

That steely minerality and lightness of being make Chablis one of life’s underrated pleasures.

2007 September 16, S.S. Fair, “Chardonnay: An Apologia”, in New York Times:

(wine) Having characteristics associated with mineral water


spoonable

spoonable (comparative more spoonable, superlative most spoonable)

more spoonable (comparative)
most spoonable (superlative)

LL-Q1860 (eng)-Flame, not lame-spoonable.wav

The batter should be spoonable but not pourable, essentially vegetables just moist enough to hold together.

2007 March 28, Mark Bittman, “Pancakes of the World, Dressed for Dinner”, in New York Times:

(cooking) Able to be dipped into with a spoon.


omakase

From Japanese お任せ (omakase, “it's up to you”).

bor

So Americans are stuck between chef-driven omakase meals at elite restaurants that cost a fortune and the cheap, predictable fare at our neighborhood places.

2007 July 15, Trevor Corson, “Sushi for Two”, in New York Times:

He prefers a greasy cheeseburger to a hundred-dollar omakase sushi dinner.

2007, Jeremy Blachman, Anonymous Lawyer: A Novel, Henry Holt and Company, →ISBN:

An omakase menu is available, as are sushi plates, which consist of a variety of nigiri, maki, and/or sashimi chosen by the chef.

2011, Crystal Esquivel, Food Lovers' Guide to® Austin: Best Local Specialties, Markets, Recipes, Restaurants & Events, Rowman & Littlefield, →ISBN, page 56:

(chiefly Japanese cuisine) Chef's choice.


crustless

LL-Q1860 (eng)-Flame, not lame-crustless.wav

1 cup crustless country bread, torn into pieces

2007 June 6, “Recipe: Pork Meatballs With Yogurt Dressing”, in New York Times:

This wasn't a new concoction of salt, sugar, and fat whose appeal was well known to these investors. Madison's $18 billion portfolio had contained the largest Burger King franchise in the world, the Ruth's Chris Steak House chain, and a processed food maker called Pierre whose lineup includes a champion of handheld convenience, the Jamwich, a peanut butter and jelly contrivance that comes frozen, crustless, and embedded with four kinds of sugars, from dextrose to corn syrup.

2013 February 26, Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us, McClelland & Stewart, →ISBN:

From birth, Christian had an innate sense of flair and ceremony: in elementary school, indifferent to mockery, he would cut our peanut butter and jelly into crustless tea sandwiches and include a fluted paper plate in our lunch bags.

2015, Courtney Hodell, “Babes in the Woods”, in Meghan Daum, editor, Selfish, Shallow, and Self-Absorbed: Sixteen Writers on the Decision Not to Have Kids, New York, N.Y.: Picador, →ISBN, pages 14–15:


ladleful

en-noun

ladleful (plural ladlefuls or ladlesful)

LL-Q1860 (eng)-Flame, not lame-ladleful.wav

From Middle English ladelful, ladel-ful; equivalent to ladle + -ful.

Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed.

2007 March 21, “Recipe: Risotto al Barolo”, in New York Times:

(cooking) A sufficient quantity to fill a ladle.


strozzapreti

From Italian strozzapreti (literally “priest-choker”).

bor

1 pound orecchiette, strozzapreti or other small macaroni

2007 February 7, “Recipe: Pasta With Wild Boar Sausage and Kale”, in New York Times:

(cooking) An elongated form of hand-rolled pasta.


charry

en-adj

charry (comparative charrier, superlative charriest)

charrier (comparative)
charriest (superlative)

(wine) Having a flavour of charred wood.


oversalt

en-verb

oversalt (third-person singular simple present oversalts, present participle oversalting, simple past and past participle oversalted)

oversalts (present singular third-person)
oversalting (participle present)
oversalted (participle past)
oversalted (past)

LL-Q1860 (eng)-Flame, not lame-oversalt.wav

On one occasion the caldo verde succeeded admirably, flavors and texture nicely balanced; on another, the sausage had unaccountably been omitted and the broth oversalted.

1988 July 15, Sondra Rosenberg, “Restaurant Tours: Brazil, Portugal, and Albany Park”, in Chicago Reader:

We oversugar, oversalt. We stimulate our tongues with spices and artificial sweeteners, our noses with artificial flavors, our eyes with artificial brilliant dyes. These are not things that nature has made, necessarily, although she provided the raw materials. They are superstimulants that humans have made or found.

1989, Jillyn Smith, “Feed Me, Feed Me: Superstimulation”, in Senses and Sensibilities, New York, N.Y.: Wiley Science Editions, →ISBN, chapter 7 (Seeking Sensory Experience), page 211:

(cooking) To add too much salt to (something)


summer soup

en-noun

summer soup (countable and uncountable, plural summer soups)

LL-Q1860 (eng)-Flame, not lame-summer soup.wav

So named for being suitable to serve cold in the heat of summer. In the Finnish sense, Calque of Finnish kesäkeitto.

For many people, gazpacho is the first and last summer soup that comes to mind.

A soup suitable for serving chilled instead of hot as most soups are.

A traditional Finnish soup of vegetables cooked in milk.


tomalley

Derived from Kari'na tamali /tumale (“a sauce of lobster liver”).

der

tamali//tumale<t:a sauce of lobster liver>

der+

(cooking) The hepatopancreas of a crustacean.


coddler

LL-Q1860 (eng)-Flame, not lame-coddler.wav

(cooking) A device used to make coddled eggs by cooking them gently.


duxelles

French d' + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

(cooking) A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.


fermière

From French (à la) fermière, literally, in the manner of a farmer's wife.

(cooking) Prepared in a simple rustic style.


jelly roll pan

LL-Q1860 (eng)-Flame, not lame-jelly roll pan.wav

(cooking) A wide, flat pan similar to a cookie sheet but with deeper sides.


cookie sheet

LL-Q1860 (eng)-Flame, not lame-cookie sheet.wav

(cooking) A wide, flat metal pan suitable for baking in an oven.


cake tin

LL-Q1860 (eng)-Flame, not lame-cake tin.wav

(cooking) The tin in which a cake is baked.


béarnaise sauce

en-noun

béarnaise sauce (usually uncountable, plural béarnaise sauces)

béarnaise sauces (plural)
bearnaise sauce (alternative)

from French, the feminine of béarnais (the adjective from the Béarn region, using -ais (“-ese”)) + sauce

(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.


meunière

From French meunière (literally “miller's wife”).

bor

(cooking) Of fish: dredged in flour before being sautéd or pan-fried.


bottom fermentation

en-noun

bottom fermentation (countable and uncountable, plural bottom fermentations)

Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:

Bottom fermentation goes on at distinctly lower temperatures, 43 to 50 ° F/ 6– 10 ° C, takes six to ten days, and produces a milder flavor. Bottom fermentation is the standard technique in the United States.

2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.


financière

From French (à la) financière, literally, in the manner of a financier, a reference to the expense of the ingredients.

[…] add a good financière ragoût (No. 89) of cocks’ combs, fat livers, truffles, and some mushrooms; […]

1834, Henderson William Brand, Simpson’s Cookery, Improved and Modernised. The Complete Modern Cook, Containing a Very Extensive and Original Collection of Recipes in Cookery, […]., London: Baldwin and Cradock, […]; Longman and Co.; Hatchard and Son; […], page 139:

Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financière garnishing (No. 246), and serve them on a dish with a folded napkin.

1889, Alessandro Filippini, The Table: How to Buy Food, How to Cook It, and How to Serve It, New York, N.Y.: Charles L[uther] Webster & Company, page 271:

The classic version of financière sauce is rather esoteric, a tomato-and-Madeira-flavored brown sauce with elaborate garnishes.

2011, Jacques Pépin, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, Boston, Mass., New York, N.Y.: Houghton Mifflin Harcourt, →ISBN, page 334:

(cooking) Involving a heavy sauce flavored with truffles, mushrooms and Madeira wine, and garnished with one or more of olives, kidneys, quenelles, sweetbreads, livers, and cockscombs.


gobi

Borrowed from Hindi गोभी (gobhī), from Portuguese couve (“cabbage”), from Latin caulis. Doublet of caulis, cole, and kale.


crudité

crudité (countable and uncountable, plural crudités)

crudités (plural)
crudite (alternative)
cruditee (alternative)

From French crudité. Doublet of crudity.

In its raw form, fennel might be eaten as a crudité along with a host of other local vegetables—radishes, sweet red onions, cucumber, artichoke, celery and tomatoes.

2015, Mina Holland, The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them, Penguin, →ISBN, page 42:

(food, countable) A crispy raw vegetable; an individual piece of crudités.

The note said that she and two of our friends were enjoying a bottle of perfectly chilled chinon, a plate of crudité, and some goat cheese, while gossiping about the wider circle to which we all in some way belonged.

1998, John Yau, “Treasure Hunt”, in My Symptoms, Santa Rosa, Calif.: Black Sparrow Press, →ISBN, section I, page 33:

When you're eating crudité, chips or anything else that uses a communal dip, you should dip before you take a bite.

2000 February 2, Harriette Cole, How to Be: A Guide to Contemporary Living for African Americans, Simon & Schuster, →ISBN:

The beautiful and often exotic produce available in farmers markets and specialty grocers today are a welcome addition to a crudité. Because they are to be consumed in their most unadorned state, freshness will more than make up for any[…]

2003 September 2, Nicole Aloni, Cooking for Company: All the Recipes You Need for Simple, Elegant Entertaining at Home, Penguin, →ISBN:

Carrots and celery do not a crudité make; let your senses determine what vegetables and fruits should appear on your crudité tray.

2009 09, Chef Michel Stroot, The Golden Door Cooks Light and Easy, Gibbs Smith, →ISBN, page 28:

(food, countable and uncountable) Synonym of crudités (“raw vegetables served as an appetizer”).


sweet-and-sour sauce

sweet-and-sour sauce (countable and uncountable, plural sweet-and-sour sauces)

LL-Q1860 (eng)-Flame, not lame-sweet-and-sour sauce.wav

Calque of Chinese 甜酸醬 /甜酸酱 (tiánsuānjiàng, literally “sweet sour sauce”).

calque

(cooking) A sticky sauce used in Chinese cuisine that tastes both sugary and tart.

甜酸醬 /甜酸酱

sauce in Chinese cuisine that is both sugary and tart


levain

(baking) A starter dough for sourdough bread.


pané

en-verb

pané (third-person singular simple present panés, present participle panéing, simple past and past participle panéed)

panés (present singular third-person)
panéing (participle present)
panéed (participle past)
panéed (past)

2. Trim and flatten the cutlets with the batte. 3. Pané the cutlets in flour, egg and prepared crumbs. 4 Sauté both sides of cutlet […]

2012, Edward Renold, David Foskett, John Fuller, editors, Chef's Compendium of Professional Recipes, →ISBN, page 206:

1 Pané the chicken suprêmes. Shake off all surplus crumbs.

2015, David Foskett, Neil Rippington, Patricia Paskins, editors, Practical Cookery, 13th edition, →ISBN, page 68:

(cooking, nonstandard, chiefly in the past tense) To bread; to coat in breadcrumbs or breading.


crémeux

(cooking) A smooth creamy sauce, custard, or pastry cream.


animelles

(cooking, plural only) A type of offal, the testicles of animals when used as food.


kiev

(cooking) A dish like chicken Kiev, with substitutes for the chicken, sauces or other components, to fit dietary restrictions such as vegetarianism.


eruca

Borrowed from Latin eruca, in its senses of "caterpillar" and "colewort" respectively. Cognate with arugula, rucola, rocket, roquette.

The eruca, or rocket, so called from the Greek, […] was had in so great esteem heretofore, as to its efficacy in conjugal performances, that many of the antient authors, both in poetry and prose, make mention of it purely for that purpose:[…]

1727, Stephen SWITZER, The Practical Kitchen Gardiner: Or, a New and Entire System of Directions for His Employment in the Melonry, Kitchen-garden, and Potagery, in the Several Seasons of the Year, Etc, page 276:

Eruca, or Garden Rocket, was formerly much used as a salad herb, but has been long rejected on account of its ungrateful smell.

1822, Stephen Reynolds Clarke, Hortus Anglicanus; or, The modern English garden, by the author of the British botanist, page 171:

en:leaf vegetable from Eruca sativa or Eruca vesicaria


stonebaked

LL-Q1860 (eng)-Flame, not lame-stonebaked.wav

They are diners feasting upon such specialties as stonebaked pizza and lasagna, savory ribs and steak, prime rib, spaghetti...

1998, Kim Leggett, David Leggett, Leggetts' antiques atlas: 1999 edition:


malai

The milk had malai on top.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 109:

(cooking) An Indian cream made by heating and then cooling non-homogenized whole milk and then skimming off the resulting fatty layer.


buttermilky

en-adj

buttermilky (comparative more buttermilky, superlative most buttermilky)

more buttermilky (comparative)
most buttermilky (superlative)

LL-Q1860 (eng)-Flame, not lame-buttermilky.wav

In yet another bowl, combine the bananas and buttermilk. Alternately add the floury salty mixture and the buttermilky banana mash to the first eggy sugary mixture.

1998 October 15, “Cooker’s corner: Home Ec for Hop kids”, in The Johns Hopkins News-Letter, volume CIII, number 7, [Baltimore, Md.]: [T]he students of The Johns Hopkins University, →OCLC, page 31:

The light, buttermilky waffles might be even better—especially when ordered with bacon crumbles.

2001, Sharron Wood, Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals, Seattle, Wash.: Sasquatch Books, →ISBN, page 75:

And the dip, a buttermilky sauce made with feta from Bennington’s Maplebrook Farm, was a worthy accompaniment to crisp sticks of carrot and jicama — a hydrating, south-of-the-border vegetable and fine stand-in for celery.

2014 July 9–16, Hannah Palmer Egan, “VerMexican: Taste Test: Mi Casa Kitchen & Bar, Stowe”, in Seven Days, volume 19, number 45, Burlington, Vt.: Da Capo Publishing Inc., →OCLC, page 46:


papillote

cooked en papillote

Remove from the oven and allow to rest for about 5 minutes before opening the papillote. Be very careful when you open it, since the papillote fills up with steam while it's cooking and it can be very hot.

2018, Michelle Lewin, Dr. Samar Yorde, The Hot Body Diet […] , Penguin, →ISBN:

(cooking) A small piece of aluminum foil or parchment paper, wrapped around food during cooking.


Parker House roll

en-noun

Parker House roll (plural Parker House rolls)

After the Parker House Hotel in Boston, where it was invented.

(New England, cooking) A bread roll made by flattening the center of a ball of dough so that it becomes an oval shape and then folding the oval in half.


blowoff

blowoffs (plural)
blow-off (alternative)

I performed several experiments to determine the effect of the blowoff method of fermentation on bitterness, protein, and higher alcohols.

1997, Al Korzonas, Homebrewing, page 347:

This blowoff method is wasteful because you lose a couple of quarts of beer, but it is the best way to reconcile the sanitation advantages of a closed fermenter with the behavior of top cropping yeast strains.

2012, Dave Miller, Dave Miller's Homebrewing Guide:

But in retrospective of his photography, there is a shot of a lone carboy perched on a table, lit by a bare bulb with a. blowoff hose curling around in a graceful arc to a round flask with settled yeast.

2019, Denny Conn, Drew Beechum, Simple Homebrewing: Great Beer, Less Work, More Fun, page 21:

I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.

2022, Karllo Mello, Brewer: Prepare Like an Expert:

(brewing) The removal of excess foam and carbon dioxide from the fermentation vessel during the active fermentation stage.


tadig

From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).

Perfectly made tadig will slip out, golden crust and all, onto the serving dish. Enjoy hot. Potato tadig: Another kind of tadig can be made by layering the bottom of the pot with thin slices of potato.

2014, Vegan Eats World: 300 International Recipes for Savoring the Planet, Da Capo Press, →ISBN, page 302:

This should produce a crunchy layer of rice at the bottom, which is called Tadig in Persian.

2005, James Rusk, Amy Rusk, Sara Rusk, Astrological Gastronomy: Temperamental Cooking Explained, iUniverse, →ISBN, page 8:

The bottom of rice will be a thick crust of rice, called "Tadig".

2007, Ester Moreh, Iranian Kosher Recipes, Ketab Corp, →ISBN, page 18:

What I really like is the tadig…

2000, Ana M. Briongos, Black on Black: Iran Revisited, Lonely Planet, →ISBN:

(cooking) In Iranian cuisine, crisp rice taken from the bottom of the pot.


ngapi

Transliteration of Burmese ငါးပိ (nga:pi., literally “pressed fish”).

translit

ngapee (alternative)
nga-pee (alternative)

The rivers and lakes abound with fish, from which the inhabitants prepare their favourite condiment of ngapee.

1876, "Burmah" in the Encyclopædia Britannica, 9th ed., Vol. IV, p. 552

Passing by Henzada, because intending to return thither, we went on to Yangdoon or Nyoungdoon, a large and thriving ports celebrated for its fishing trade. Of this fact we were soon abundantly convinced by the abominable smell of nga-pee, a kind of dried and putrid fish, of which the Burmese are particularly fond; nor by that circumstance alone, for we counted a hundred and twenty large trading vessels anchored along the bank.

1880, J.H. Titcomb, chapter VII, in Personal Recollections of British Burma and Its Church Mission Work in 1878-79:

Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.

1882, James George Scott, The Burman: His Life and Notions, Ch. xxviii: "Nga-pee"

(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.

নাপ্পি

a pungent Burmese condiment made from fermented and compressed fish or shrimp paste


bat out

en-verb

bat out (third-person singular simple present bats out, present participle batting out, simple past and past participle batted out)

bats out (present singular third-person)
batting out (participle present)
batted out (participle past)
batted out (past)

(transitive, cooking) to flatten something (e.g. with a rolling pin)


government cheese

(US, food, historical) A poor quality processed cheese, similar to regular American cheese produced and stored in the 1970s and 1980s from excess dairy milk production from dairy subsidies, created by the U.S. government to support the milk industry, and for long term storage

(US, food, historical) Processed cheese provided to welfare and food stamp recipients in the United States during the 1980s and early 1990s.


overproof

overproof (third-person singular simple present overproofs, present participle overproofing, simple past and past participle overproofed)

overproofs (present singular third-person)
overproofing (participle present)
overproofed (participle past)
overproofed (past)
overprove (alternative)

The product may have an open or irregular grain because of the following: a. Underproofing or Overproofing the Dough. b. Too Little Fermentation. c. Baking in an Oven That is Too Cool.

1962 August 8, “Yeast Doughs”, in Pastry Baking (Department of the Army Technical Manual; TM 10-411; Department of the Air Force Manual; AFM 146-11), Washington, D.C.: Departments of the Army and the Air Force; U.S. Government Printing Office, →OCLC, part 2 (Production of Pastry Items), section IV (Faults, Causes, and Corrections), paragraph 173, page 134, column 2:

[I]f the loaf is overproofed, it will not rise or brown in the oven and will taste of alcohol. Usually, even the act of moving the overproofed loaf into the oven will cause it to collapse and flatten. If this happens, punch down the loaf, reshape it, and proof again. Although the flavor will be slightly compromised, the loaf will be saved. Note: You can only save it once, and this works best if the dough is overproofed by no more than 30 to 45 minutes. If the dough has been forgotten for hours, it's hopeless.

2008, Cindy Mushet, “Yeast Breads and Rolls”, in The Art and Soul of Baking, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 70:

Learn when dough is ready to be shaped. When the first rise is complete, dough should feel airy and have a lightness to it. […] With time, you will learn when the dough's lightness is good and be able to catch it before it overproofs.

2014, Tabitha Alterman, “Yeast and Wild Yeast (Sourdough) Breads: Fun with Fermentation”, in Whole Grain Baking Made Easy: Craft Delicious, Healthful Breads, Pastries, Desserts, and More: Including a Comprehensive Guide to Grinding Grains, Minneapolis, Minn.: Voyageur Press, Quarto Publishing Group USA, →ISBN, page 99, column 1:

(transitive, baking) To proof (allow dough containing yeast to rise) excessively.


cabrito

LL-Q1860 (eng)-Flame, not lame-cabrito.wav

Mutton rivaled beef in prominence until this century, and cabrito, or kid, remains a major food in Nuevo León.

1995, Cheryl Alters Jamison, Bill Jamison, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, page 223:

Mr. Dean O. Smith, who is the game warden in the Dripping Springs area, barbecues the cabrito for us, and what a treat that is! Cabrito is a very young Spanish goat between one and a half and two years old.

2001, Mary Faulk Koock, The Texas Cookbook: From Barbecue to Banquet-- An Informal View of Dining and Entertaining the Texas Way, page 65:

Consuela and Sullivan had been cooking all night so there was plenty of beef and cabrito.

2013, Philipp Meyer, The Son, Simon & Schuster, published 2014, page 116:


strawberryish

en-adj

strawberryish (comparative more strawberryish, superlative most strawberryish)

more strawberryish (comparative)
most strawberryish (superlative)


foamer

(cooking) A screw-top culinary device that comprises a pressure vessel used to hold a liquid and is charged with a compressed gas, to force the contents out of the nozzle, to create a foam.


fish kettle

fish kettles (plural)
fish-kettle (alternative)
fishkettle (alternative)

They all looked directly at the ſcullion,—the ſcullion had juſt been ſcouring a fiſh-kettle.

1762, [Laurence Sterne], chapter IX, in The Life and Opinions of Tristram Shandy, Gentleman, volume V, London: […] T. Becket and P. A. Dehondt, […], →OCLC, page 52:

(cooking) A type of large pan, usually long with rounded corners, used to steam fish.


chaunk

chhaunk (alternative)
chounk (alternative)
chonk (alternative)
chhounk (alternative)
chhonk (alternative)

(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.


medium dry

(oenology, zythology) Between dry and medium sweetness.


stone soup

LL-Q1860 (eng)-Flame, not lame-stone soup.wav

From a tale in which a traveller places a stone in a cooking-pot and tricks the locals into contributing ingredients; see Stone soup.

In the village of Almeirim nearby, O Toucinho (M), serves the typical stone soup; a charming, friendly, country spot.

Sopa de pedra (stone soup) is a marvellously thick country soup of numerous vegetables and meats. Adding the stone is optional.

(cooking) A traditional Portuguese thick soup, sopa de pedra, typically made with pork and vegetables.


dariole

From French dariole, from Old Occitan daurar (“to brown”)

(baking) A dessert consisting of puff pastry filled with almond cream, baked in an oven.

(cooking) A mould, in the shape of a truncated cone (frustum of a cone), in which the dessert is cooked.


parbake

en-verb

parbake (third-person singular simple present parbakes, present participle parbaking, simple past and past participle parbaked)

parbakes (present singular third-person)
parbaking (participle present)
parbaked (participle past)
parbaked (past)

Formed by analogy with parboil, from bake.

(transitive, cooking) To bake (bread or dough) partially so it can be rapidly frozen for storage.


brown bits

LL-Q1860 (eng)-Flame, not lame-brown bits.wav

Add 1/2 cup of the red wine and stir up the brown bits to deglaze the pan.

2004, Diane Rossen Worthington, Noel Barnhurst, The Taste of the Season: Inspired Recipes for Fall and Winter, page 56:

Pour 1 cup water into pan; scrape pan with a wooden spoon to loosen brown bits from bottom of pan.

2002, American Heart Association, American Heart Association Low-Salt Cookbook, page 121:

Stir vigorously and scrape all of the brown bits from the pot bottom.

1996, Beverly Mills, Alicia Ross, Desperation Dinners!, page 6:

(cooking) Caramelized remnants of meat left in a pan after the cooking of the meat, which are often re-cooked in wine or other liquids and then absorbed into cut vegetable pieces in order to make sauce or gravy.


mother sauces

en:Auguste Escoffier
en:Marie-Antoine Carême

Calque of French sauces mères, coined by Marie-Antoine Carême, popularized by Auguste Escoffier.

LL-Q1860 (eng)-Flame, not lame-mother sauces.wav

(cooking) The set of 5 sauces that are the basis of traditional French cuisine.

mayonnaise

original base sauce replaced by allemande and hollandaise


unoaked

There is a reason why chèvre, a tangy goat cheese from France's Loire Valley, goes so well with crisp, unoaked sauvignon blanc from the same area.

2010 September, Chris Hoel, "Pairing Wine and Cheese: A Primer", St. Louis magazine, ISSN 1090-5723, volume 16, issue 9, page 158


beurre manié

Borrowed from French beurre manié (“kneaded butter”), from beurre (“butter”) + manié (“kneaded”).

(cooking) A dough consisting of equal parts of soft butter and flour, used to thicken soups and sauces.


masoor

(India, cooking) Small orange-red lentils.


mixing bowl

(cooking) A large bowl in which ingredients are mixed for the purpose of preparing food.


scallopini

(cooking) Alternative spelling of scaloppini.


plain flour

en-noun

plain flour (usually uncountable, plural plain flours)

LL-Q1860 (eng)-Flame, not lame-plain flour.wav

plain (“regular”) + flour.
The U.S. standard of identity comes from 21CFR137.105.

(UK, Ireland, Commonwealth, cooking) A wheat flour with a medium gluten content, suitable for general use.

puolikarkea vehnäjauho

flour with medium gluten content, suitable for general use


underproof

en-verb

underproof (third-person singular simple present underproofs, present participle underproofing, simple past and past participle underproofed)

underproofs (present singular third-person)
underproofing (participle present)
underproofed (participle past)
underproofed (past)
underprove (alternative)

LL-Q1860 (eng)-Flame, not lame-underproof.wav


ampelographer

Scientists are just now devising a genetic test to distinguish one rootstock from another. Until they do, the only recourse is the arcane art of ampelography, in which the vines are identified by physical appearance. Like art authenticators, ampelographers practice a craft that they would have others think is a science.

1993 October 17, Arthur Lubow, “What's Killing the Grapevines of Napa?”, in The New York Times, →ISSN:

Thus when sampling Verdello grapevines, the likelihood of picking up a vine that really isn't Verdello is high, and the skill of the ampelographer becomes of paramount importance. If the ampelographer mistakenly identifies one of the vines as Verdello […], the DNA profile of that grapevine will be taken to be that of Verdello; this DNA profile will then be the reference DNA for that research group's databank.

2014, Ian D'Agata, Native Wine Grapes of Italy, University of California Press, →ISBN, page 21:

(oenology) A practitioner of ampelography.


brown butter

LL-Q1860 (eng)-Flame, not lame-brown butter.wav

(cooking) A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce.


cinnamon roll

cinnamon + roll. In reference to the character, derives from a headline in The Onion satirical newspaper, "Beautiful Cinnamon Roll Too Good for This World, Too Pure" (23 January 2014) https://web.archive.org/web/20200306125704/https://local.theonion.com/beautiful-cinnamon-roll-too-good-for-this-world-too-pu-1819576048/amp.

(baking) A rolled pastry flavored with cinnamon and sugar.


coq au vin

You have nothing else on your agenda tonight, so you both might as well try that complicated recipe you’ve been meaning to make someday (coq au vin is a cozy one, and simpler than it seems).

2024 August 6, Gena Kaufman, “33 Rainy-Day Date Ideas That Aren’t Another Movie”, in Glamour:

(cooking) A dish of chicken cooked with wine (usually red wine) along with accompaniments such as mushrooms, onions and garlic.


SPG

(cooking) Initialism of salt, (black) pepper, and garlic.


urad

Borrowed from Hindi उड़द (uṛad), ultimately from Proto-Dravidian *uẓuntu

oord (alternative)
oordh (alternative)
oorud (alternative)
udad (alternative)
urd (alternative)

A lasagne that feels like lasagne except made from mung and urad beans; the whole thing is then served – as if to remind you, again, of what it is not – with a thumb of cucumber.

2025 February 14, Morwenna Ferrier, “‘Butter is a perception’: inside the UK’s first plant-based Michelin-starred restaurant”, in The Guardian, →ISSN:

(botany, India cooking) Vigna mungo, a South Asian bean used to make dal.


sufuria

Borrowed from Swahili sufuria, from Arabic صُفْر (ṣufr, “brass”).

Two large sufurias. For baking and roasting. Obtained from Zanzibar. Large enough to hold fry-pan mentioned above. / One small sufuria. For native servants. The only way to prevent the master's sufuria being used.

1891, S. Tristram Pruen, “Appendix: List of Supplies Necessary for One Person Travelling in Central Africa for One Year”, in The Arab and the African: Experiences in Eastern Equatorial Africa during a Residence of Three Years, London: Seeley and Co., Limited […], →OCLC, pages 326–327:

In a corner, he discovered a small amount of maize-flour in a bag among the utensils. He put this in a sufuria on a fire, added water and stirred it with a wooden spoon. He liked porridge in the morning.

1967, James Ngugi [i.e., Ngũgĩ wa Thiong’o], chapter 1, in A Grain of Wheat (African Writers Series; 36), London: Heinemann, →OCLC; republished Nairobi, Kenya, Kampala, Uganda: East African Educational Publishers; Dar es Salaam, Tanzania: Ujuzi Educational Publishers, 2002 (2008 printing), →ISBN, page 3:

The prefects, including the choir boy, had a separate table. Their food was even cooked separately, in a small sufuria the way it is done at home, [...]

1972, Miriam Khamadi Were, The High School Gent (New Fiction from Africa series), Nairobi, Kenya: Oxford University Press, →OCLC, page 18:

Where there is no discipline, children do not perform well in their national examinations, for discipline is the mother of learning. Without it, imparting academic knowledge is like carefully boiling milk in a dirty, greasy sufuria.

1987, Priscilla Were, “The Importance of Children”, in The Kenyan We Want: An Approach to Social Education and Ethics, Nairobi, Kenya, Kampala, Uganda: East African Educational Publishers; Dar es Salaam, Tanzania: Ujuzi Educational Publishers, published 1998, →ISBN, page 34:

A few days to uhuru, the local sufuria repairman, Bangarasio, was repairing my mother's sufurias.

2000, Kiraitu Murungi, In the Mud of Politics (Acacia Biographies; 1), Nairobi: Acacia Stantex Publishers, →ISBN, page 5:

Sometimes that lunch was in the form of three raw eggs and a sufuria because there were times Damiano thought it wise to cook in school during lunch hour. Come that hour and he would light a fire, break his eggs into the sufuria, fry them, eat them and then belch as if he had just demolished a six course buffet.

2002, Wahome Mutahi, Whispers & Camisassius: 14 Whispers’ Stories Published between 1991 and 1997, Nairobi: Seed Magazine, Consolata Missionaries, →OCLC, page 51:

(East Africa, cooking) A deep metal cooking pot with a flat base and no handles.


achari

Borrowed from Hindi अचारी (acārī), or another Indo-Aryan language.


chana

en-noun

chana (usually uncountable, plural chanas)

chanas (plural)
chaná (alternative)
channa (alternative)

(India, cooking) A dish principally made from chickpeas or chickpea paste.


middlings

(cooking, chiefly Southern US) The part of a pig between the shoulder and the ham.


methi

From Hindi मेथी (methī), from Sanskrit मेथिका (methikā), ultimately from Proto-Dravidian *mentti (“fenugreek”).

Immediately, add the chopped methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or until the methi leaves are completely cooked and dry.

2002, Sanjeev Kapoor, Khazana of Healthy Tasty Recipes, page 68:

Skip the free Russian-leaning appetizer salads, which are uniformly awful, and dive into a menu that includes excellent chicken methi and the tangy stewed mustard greens called sarsoka sag.

2004, Robert Sietsema, The Food Lover's Guide to the Best Ethnic Eating in New York City, page 264:


frikadelle

frikadelle (plural frikadeller or frikadellen or (rare) frikadelles)

frikadeller (plural)
frikadellen (plural)
frikadelles (plural rare)
Frikadelle (alternative)

/fɹɪkəˈdɛlə/

From the Danish frikadelle and its etymon, the German Frikadelle.

1. Mix ingredients for frikadelles together. 2. Make 6-8 frikadelles. 3. Place in oven dish with lid, or in a frying pan. 4. Mix ingredients for sauce, and pour over frikadelles.

1994, Pace, Pace-Maker (Pty.) Limited, page 64:

Add 5 frikadelles per bowl of soup, and garnish with green onions.

2015, Alicia Tobin, Chris Gursche, “Celeriac Soup with Vegetarian Frikadelles”, in Keto·Genesis: 30 Well Fed Days to a New, Leaner & Healthier You, New Westminster, B.C.: Foresight Publishing, →ISBN, page 89:

In addition, the store sold fancy imported goods such as frikadelles, Norwegian fish balls and specialty sausages as well as liquors.

2017, Elizabeth Rezende, Anne Walbom, St. Thomas & St. John – Historic Photos, [Copenhagen]: Danish West Indian Society, →ISBN, page 61:

There it was, the frikadelle, inside a sliced sesame bun, sunk in on itself by that point.

2023, Isabel Waidner, Corey Fah Does Social Mobility, Hamish Hamilton, page 31:

(food) An oblate-spheroid meatball of North European origin, eaten hot or cold, and typically consisting of: minced pork or beef/veal (or, commonly, a blend of these meats); chopped onions; eggs; milk or water; breadcrumbs, oatmeal, or flour; salt; and pepper.


daurade

Borrowed from French daurade, itself borrowed, through the intermediate of an Italian text, from Spanish dorada, partially from Latin aurāta, and influenced by the verb dorar (“gild, give a golden color”). Doublet of dorado.

The chef, Csar Ramirez, and his partners, Kiwon Standen and Didier Palange, all Bouley alumni, have an eclectic menu, with dishes like slow-roasted rabbit and sweetbread salad, oxtail consommé, ginger-steamed daurade, slow-cooked Cornish hen and Japanese rice risotto with shrimp; 142 West 10th Street, (212) 255-2330 .

2007 December 12, Florence Fabricant, “Off the Menu”, in New York Times:


angu

Borrowed from Portuguese angu, from Yoruba à ń gún (“we are pounding”) or Fon agǔ (“pounded yam”).

(cooking) A popular Brazilian mash made with fubá (milled corn or rice), salt, and often garlic fried in olive oil.


yeast-bitten

en-adj

yeast-bitten (comparative more yeast-bitten, superlative most yeast-bitten)

more yeast-bitten (comparative)
most yeast-bitten (superlative)

(brewing) With the froth of the yeast having re-entered the body of the beer.


negociant

(wine) A wine merchant who purchases grapes, grape juice, or wine in bulk from vineyards, and bottles the wine for sale.


carry over

en-verb

carry over (third-person singular simple present carries over, present participle carrying over, simple past and past participle carried over)

carries over (present singular third-person)
carrying over (participle present)
carried over (participle past)
carried over (past)

Attested since the 17th century; listed for instance in Elisha Coles' 1676 dictionary as a translation of transfer, thereby possibly a calque of Latin transfero; compare Dutch overdragen, German übertragen.

The chicken will carry over before it is served.

(intransitive, cooking) To continue cooking after being removed from a heat source.


balachong

balachaung (alternative)
blachang (alternative)
blachong (alternative)

Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.

1882, James George Scott, The Burman: His Life and Notions, Ch. xxviii: "Nga-pee"

(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.


attenuative

en-adj

attenuative (comparative more attenuative, superlative most attenuative)

more attenuative (comparative)
most attenuative (superlative)

(brewing) Of a yeast, capable of high attenuation, able to convert a high proportion of sugar to alcohol.


French onion soup

en-noun

French onion soup (countable and uncountable, plural French onion soups)

LL-Q1860 (eng)-Flame, not lame-French onion soup.wav

As with french fries, it is notional rather than literal that such a dish is exclusively or distinctively French, but this subset of onion soup styles does involve French influence; details are at Wikipedia.

(cooking) A soup made with onions and beef broth or beef stock, traditionally served with croutons and cheese as toppings.


boil up

(cooking, New Zealand) A traditionally Maori soup/stew made with potatoes, pork and other ingredients.


chicken tender

LL-Q1860 (eng)-Flame, not lame-chicken tender.wav

From chicken + tender (possibly an abbreviation of tenderloin, although not associated with the loin).

(cooking, usually in the plural) A deep-fried strip of chicken without bones or skin.

I like to remove the chicken tender, the flap underneath the breast, then flatten the chicken breasts between sheets of plastic or waxed paper.

2005, Diane Phillips, chapter IC, in Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining, page 312:

2008, Elizabeth Alston, Editors of Woman's Day, The Woman's Day Cookbook for Healthy Living, page 114,
When you buy breast halves, you may find a long, thicker piece on one side; it is called the chicken tender. In today's markets, tenders are often sold separately. But if you do find breasts with tenders intact, you may want to pull them off (the breast will cook more evenly), wrap airtight and freeze until tou have enough to make a meal.

The chicken tender, or tenderloin, is the long piece of muscle that runs under the chicken breast, close to the bone. The meat is extremely tender and delicate, making it a perfect choice for stir-fries.

2011, Janice Cole, chapter IC, in Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, page 152:

(cooking) A flap of chicken meat found on, and easily detached from, the breast.


glucose/fructose

2009 "The Canadian Soft Drink Industry"
Glucose/fructose is a generic term for high fructose corn syrup or HFCS

High fructose corn syrup
high fructose corn syrup#English

(Canada, cooking) High fructose corn syrup.


underback

LL-Q1860 (eng)-Flame, not lame-underback.wav

(brewing) A vessel that receives the wort as it flows from the mashing tub.


a la minute

(cooking) Prepared to order, not prepared in advance.

(cooking, of a sauce) Prepared in the same pan as the item it accompanies when served.


kesar

Borrowed from Hindustani केसर / کیسر (kesar, “saffron”), from Sanskrit केसर (késara).

kesar milk

The newly emerging Muslim middle class would offer ‘kesar’ tea after marriages or other formal feasts, replacing the traditional tea leaves with kesar strands. […]Over the years Pampur’s apiculture, claimed by many to create the best medicinal honey in the region, that is, kesar honey, has also prospered.

2001, Arun Kaul, “Kesar: The cultural geography of Kashmir”, in The Human Landscape, page 228:


herbless

en-adj

herbless (comparative more herbless, superlative most herbless)

more herbless (comparative)
most herbless (superlative)

(cooking) Having no herbs as ingredients.


guard of honour

en-noun

guard of honour (plural guards of honour)

guards of honour (plural)
honour guard (alternative UK)
honor guard (alternative US)

LL-Q1860 (eng)-Flame, not lame-guard of honor.wav

(cooking) Two frenched racks of lamb placed together with the ribs interlinked.


unglaze

en-verb

unglaze (third-person singular simple present unglazes, present participle unglazing, simple past and past participle unglazed)

unglazes (present singular third-person)
unglazing (participle present)
unglazed (participle past)
unglazed (past)

Dress the chickens on a dish after they are thoroughly cooked and pour the tomatoes over; unglaze the bottom of the pan with a glass of sherry and a little good gravy; range this around the chickens .

1897, Adolphe Gallier, The Majestic Family Cook-book, page 255:

At the last moment drain off the endives; arrange them on a dish and unglaze the saucepan with a little half-glaze sauce (No. 413) or light béchamel No. 409), then strain the sauce over.

1912, Charles Ranhofer, The Epicurean, page 827:

You think they're burnt, but these nasty-looking particles are the hidden flavor in many sauces — that is, if you can deglaze (or if you prefer, unglaze) the pan.

1994, Elaine Corn, Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today, page 108:


farcing

en-noun

farcing (countable and uncountable, plural farcings)

(cooking, archaic) A stuffing; forcemeat.


flighter

Uncertain, perhaps flight + -er (relational noun suffix).

Edward H[enry] Knight
w:Edward H. Knight

(brewing) A horizontal vane revolving over the surface of wort in a cooler, so as to produce a circular current in the liquor.


light-handed

en-adj

light-handed (comparative lighter-handed or more light-handed, superlative lightest-handed or most light-handed)

lighter-handed (comparative)
more light-handed (comparative)
lightest-handed (superlative)
most light-handed (superlative)
lighthanded (alternative)

From Middle English lyghte handyd, from light (adjective) + honded, participle of honden (“to seize, take charge of”), from the noun hond (“hand”). See more at hand.

Lively, fresh-tasting, and light-handed in style, it pairs well with any food that likes a dry white with a bit of fruit to it, from chips 'n' dips, shrimp cocktail, and pates to entree salads and poultry.

2005, Fred DuBose, Evan Spingarn, Nancy Maniscalco, The Ultimate Wine Lover's Guide 2006, →ISBN, page 141:

It's a sweet little bistro, a local favorite, turning out bright, lovely French/Mediterranean-influenced dishes like sautéed escargot in a Roquefort gratiné, and light-handed scallops with pea shoots and bowfin caviar.

2011, Diana K. Schwam, Frommer's New Orleans, →ISBN:

Fruit jellies offer an excellent, light-handed way of making vibrantly fresh desserts to round off a rich meal.

2012, Isabella Beeton, Mrs Beeton's Puddings, →ISBN:

(food) Fresh and light-tasting, not rich, heavy, or highly seasoned.


IBU

On a tour of the cavernous and gleaming BrewDog plant in Ellon, just north of Aberdeen, Dickie happily batted around terminology – IBU, ABV, pH, haze, present gravity, headspace oxygen – with PhD-level microbiologists working in the lab.

2016 March 24, Jon Henley, “The aggressive, outrageous, infuriating (and ingenious) rise of BrewDog”, in The Guardian, →ISSN:

International Bitterness Unit
w:International Bitterness Units

(beer) Initialism of International Bitterness Unit: a measure of the bitterness of beer.


IMP

(Canada, military, food) Initialism of individual meal package.


cuvier

The winery, she said, has a fermenting room – a cuvier – "that[…] is the most modern you can find today."

2014 July 19, Ian Mount, “A family feud, uncorked in Spain [print version: ‘A family feud uncorked in Spain: Clan's succession battle threatens their legacy and widely praised wine’, International New York Times, 21 July 2014, p. 16]”, in The New York Times:


whirlpooling

(brewing) A method of separating the trub from the wort, involving centrifugal force.


French dip

French dips (plural)
French dipped sandwich (alternative)

The name refers to the style of bread and the practice of dipping it while eating, rather than origins in France, where this food is unknown.

LL-Q1860 (eng)-Flame, not lame-French dip.wav

(cooking) An American hot sandwich made with sliced meat (usually roast beef) on a French roll, and served au jus. In its original form the bread is dipped in the jus when the sandwich is made, but more often the jus is served on the side so the sandwich can be dipped as it is being eaten.


au jus

Unadapted borrowing from French au jus (“in the juice”).

ubor

roast beef au jus

(cooking, of meat, postmodifier) Prepared or served in or with gravy made from its own juices.


potato starch

en-noun

potato starch (countable and uncountable, plural potato starches)

LL-Q1860 (eng)-Flame, not lame-potato starch.wav

(cooking) A widely diffused vegetable substance found in the extracted material of potatoes used in cooking.


gruit

gruit (countable and uncountable, plural gruits)

gruits (plural)
grut (alternative)
gruyt (alternative)

Borrowed from Dutch gruit. Doublet of grit.

(brewing) An herbal mixture, used in the flavouring of beer, that preceded the use of hops.


chawdron

chawdrons (plural)
chaldron (alternative)
chaudron (alternative)
chauldron (alternative)

/ˈt͡ʃɔːdɹən/

LL-Q1860 (eng)-Naomi Persephone Amethyst (NaomiAmethyst)-chawdron.wav

Französisches Etymologisches Wörterbuch
Macbeth
William Shakespeare

From Late Middle English chaudon, chaudoun, chaudron (“sauce made from chopped entrails”), from Old French chaudun (“animal entrails; sauce made from such entrails”) (modern French chaudin (“wrapping of sausages made from pigs’ intestines; Louisiana meat dish cooked in a pig’s stomach”)), from Late Latin caldūmen (“animal entrails”), from Latin caldus (“hot; warm”) + -men (suffix forming nouns, generally describing the means or result of an action). Caldus is a variant of calidus (“hot; warm”), from caleō (“to be hot or warm”) (ultimately from Proto-Indo-European *ḱelh₁- (“to be hot”)) + -idus (suffix forming adjectives with the sense ‘tending to’). The spellings with an r are probably influenced by English chaldron (“cauldron”) (obsolete) and Middle English caudroun (“cauldron”), while the spelling chawdron as a whole was probably popularized by its use in Macbeth (written c. 1606; published 1623) by the English playwright William Shakespeare (c. 1564 – 1616): see the quotation. Doublet of chaudin.
cognates
* German Kaldaunen (“bowels, guts”)
* Greek γαρδούμπα (gardoúmpa, “dish containing goat or lamb offal”)
* Lithuanian koldūnai (“stuffed dumpling”)
* Middle Low German kaldûne (“bowels, guts”)
* Sicilian quarumi (“veal tripe stew”)

ref

“chaudǒ(u)n, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007.

ref

Walther von Wartburg (1928–2002) “*caldūmen”, in Französisches Etymologisches Wörterbuch, volume 2: C Q K, page 78

af

-men<pos:suffix forming nouns, generally describing the means or result of an action>

cog

The ſecond kind of Letuce, hath crompled leaues, wrinckled and gathered or drawen together almoſt like the Moquet or Chauden of a Calfe: […]

1578, Rembert Dodoens, “Of Letuce”, in Henry Lyte, transl., A Niewe Herball, or Historie of Plantes: […], London: […] [Henry [i.e., Hendrik van der] Loë for] Gerard Dewes, […], →OCLC, 5th part (Herbes, Rootes, and Fruites, whiche are Dayly Vsed in Meates), page 570:

Hovv fare I? troth, for ſixpence a meale, vvench, as vvel as heart can vviſh, vvith Calves Chaldrons, and Chitterlings, beſides I haue a Punck after ſupper, as good as a roſted Apple.

1604 (date written), Tho[mas] Dekker, [Thomas Middleton], The Honest Whore. […] (4th quarto), London: […] Nicholas Okes for Robert Basse, […], published 1616, →OCLC, Act I, signature B, verso:

Adde thereto a Tigers Chawdron, / For th'Ingredience of our Cawdron.

c. 1606 (date written), William Shakespeare, “The Tragedie of Macbeth”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene i], page 144, column 1:

Butchers are vvont to buy calues for to kill and ſell their fleſh, for in all creatures, the fleſh of the young ones are much better then the elder, becauſe they are moyſt and ſoft, and therefore vvil digeſt and concocte more eaſie: […] And principally the Germanes vſe the chavvtherne, the head, and the feete, for the beginning of their meales, and the other parts either roaſted, or baked, and ſometime ſod in broath, and then buttered, ſpiced and ſauced, and eaten vvith Onyons.

1607, Conradus Gesnerus [i.e., Conrad Gessner], Edward Topsell, “Of the Calfe”, in The Historie of Foure-footed Beastes. […], London: […] William Iaggard, →OCLC, page 90:

Fraise: […] A ſtravvberrie; alſo, a ruffe; alſo, a calues chaldern.

1611, Randle Cotgrave, compiler, “Fraise”, in A Dictionarie of the French and English Tongues, London: […] Adam Islip, →OCLC, signature [Qq v], verso, column 1:

Chitterling. […] The small entrails of a hog, from their wrinkled appearance. […] [German] kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N[orth] of E[ngland].

1859, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology, volume I (A–D), London: Trübner & Co., […], →OCLC, page 335:

(archaic or historical) The entrails of an animal, especially when used as a food ingredient; offal.

Lyfte that ſwanne. Take and dyghte hym as a gooſe but let hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.

1508, “And Here Begynneth Keruyng of All Maner of Fowles”, in […] The Boke of Keruynge, London: […] Wynkyn de Worde […], →OCLC, signature B.i., recto:

[T]heir blamangers, jellies, chavvdres and a number of exquiſit ſauces, and delicate junkets of all ſorts, ſent up and brought to the board: […]

1603, Plutarch, “The Second Booke of the Symposiaques”, in Philemon Holland, transl., The Philosophie, Commonlie Called, The Morals […], London: […] Arnold Hatfield, →OCLC, 10th question, page 680:

To make a ſauce for a Svvan, Bitter, Shoueler, Herne, Crane, or any large foule, take the blood of the ſame fowle and […] put vnto it vinegar a good quantitie vvith a fevv fine bread crummes […] ſeaſon it vvith ſuger and Cinamon ſo as it may taſt prettie and ſharp vpon the Cinamon, and then ſerue it vp in ſaucers as you do Muſtard; For this is called a Chauder or Gallantine, and is a ſauce almoſt for any Fovvle vvhatſoeuer.

1615, G[ervase] M[arkham], “[The English Hus-wife.] Of the Outward and Actiue Knowledges of the Hous-wife; and First of Her Skill in Cookery.”, in Countrey Contentments, in Two Bookes: The First, Containing the Whole Art of Riding Great Horses in Very Short Time, […] The Second Intituled, The English Huswife: […], London: […] I[ohn] B[eale] for R[oger] Iackson, […], →OCLC, page 62:

To Lift a Swan. […] [P]lace the tvvo halves, ſlit ſide dovvnvvard, ſtrevv ſome Salt and Cinnamon about it, and ſerve up Chaldron Sauce, in Saucers, Garniſhing vvith VVater-Lillies, VVater-Creſſes, or any ſuitable flovvers, or greens, grovving in or by the vvater.

1701, “a lady” [pseudonym], “The Termes and Art of Carving of Fowl, Fish, Flesh, &c. With Proper Sauces, and Garnishings, More Particularly than yet Mentioned. Also the Like in Pastry, Sweetmeats, and Other Rarities.”, in The Whole Duty of a Woman: Or A Guide to the Female Sex. From the Age of Sixteen to Sixty, &c. […], 3rd edition, London: […] J. Guillim, […], →OCLC, page 139:

Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine. This was intended for larger fowl, such as swan.

2006, Allison Sim, “Yeomen, Scullions and Children: Living in a Great Household as a Lower Servant”, in Masters and Servants in Tudor England, Thrupp, Gloucestershire: Sutton Publishing, →ISBN, page 72:

(obsolete) A sauce made from chopped animal entrails.


rupchanda

Borrowed from Bengali রূপচাঁদা (rupcãda).

Rupchanda were darker than the folia chanda among the two groups. Control group rupchanda had stronger rancid odour than the folia chanda of the same group.

1983, D. James, The production and storage of dried fish:

Among the varieties of fish caught are the marine rupchanda, or pomfret, and the freshwater hilsa, a relative of the shad.

There are plenty of fish dishes − koi, hilsa, rupchanda and ayer all get a mention − but the menu has its chaotic moments and plenty of crossing out.

2008, Charles Campion, London Restaurant Guide 2009, page 196:

(South Asia, cooking) A Chinese silver pomfret, Pampus chinensis.


concassé

en-noun

concassé (countable and uncountable, plural concassés)

concassés (plural)
concasse (alternative)

From French concassé (“diced; ground; reduced to small(er) pieces”).

bor

Spoon the concassé over the arugula, leaving a bit of green showing around the edge. Set aside.

1999, The Gardeners' Community Cookbook, Workman Publishing, →ISBN, page 74:

This is a great make - ahead dessert because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours. Basil adds an interesting, fresh flavor to the concassé.

2006, Anne C. Chappell, The All-New Complete Cooking Light Cookboook: The Ultimate Guide from America's #1 Food Magazine, page 168:

[…] Leave the oven on. Meanwhile, make the concassé. Put the tomatoes, garlic, bouquet garni, salt, and pepper in a saucepan. Cover and cook […]

2007, Anne Willan, The Country Cooking of France, Chronicle Books, →ISBN, page 260:

This is another showstopper, a real “come-over-to-my-place” breakfast or brunch, which means you can follow your fast without anyone else knowing about it. Make plenty of the concassé—you can double or even triple the recipe—and use it […]

2013, Mimi Spencer, Sarah Schenker, Michael Mosley, The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy, Simon and Schuster, →ISBN, page 35:

(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.


concassé

en-verb

concassé (third-person singular simple present concassés, present participle concassing, simple past and past participle concasséd)

concassés (present singular third-person)
concassing (participle present)
concasséd (participle past)
concasséd (past)
concasse (alternative)

Blanch, refresh, peel and concassé the tomatoes. Blanch the peas in boiling salted water and refresh quickly in iced water. […]

2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2 - S/NVQ, Cengage Learning EMEA, →ISBN:

(cooking) To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin.


rojak

en-noun

rojak (countable and uncountable, plural rojaks)

From Dutch roedjak, from Javanese ꦫꦸꦗꦏ꧀ (rujak), from Old Javanese rujak.

(cooking) A traditional Malaysian and Indonesian salad of mixed raw fruits and vegetables served with a sauce.


soupe maigre

soupe-maigre (alternative)
soup meagre (alternative)

I now recollect that all my distemper was returning upon me with irresistible violence—and that in spite of water-gruel and soupe-maigre.

1748, [Samuel Richardson], “Letter DXII”, in Clarissa. Or, The History of a Young Lady: […], volume (please specify |volume=I to VII), London: […] S[amuel] Richardson; […], →OCLC:

Nay, perceiving that he was extremely penurious in his house-keeping, he spoilt many a pot of excellent soup maigre, by slily conveying into it handfuls of salt or soot […].

1751, [Tobias] Smollett, The Adventures of Peregrine Pickle […], volume I, London: Harrison and Co., […], →OCLC:

(cooking) A soup made chiefly from vegetables or fish with a little butter and a few condiments.


gaufrette

(cooking) A crispy fried slice of potato.


tigella

(cooking) A small, round or crescent-shaped bread from the Apennines in the Modena area of northern Italy.


alfredo

alfredo (countable and uncountable, plural alfredos)

LL-Q1860 (eng)-Flame, not lame-alfredo.wav

(cooking) Alternative spelling of Alfredo.


FDM

(food) Initialism of fat in dry matter: a measure of the fat content of cheese.


Hyblaean

Hyblaean (countable and uncountable, plural Hyblaeans)

Hyblaeans (plural)
Hyblean (alternative)
Hyblæan (alternative)

Borrowed from French Hybléen, via Latin hyblaeus, ultimately from Ancient Greek ὑβλαῖος (hublaîos, “Hyblaean”).

der

(uncountable, cooking) A style of cuisine or individual dishes of or associated with the same area or Hyblaean people.


murgh

Our other entrée was murgh massalam ($3.50), half a chicken of fall-off-the-bone tenderness in a rich brown cream sauce garnished with a whole hard-boiled egg.

But of those bold curries, butter chicken, or murgh makhani, is the richest of all.

2014, Laura Siciliano-Rosen, Delhi Food and Travel Guide:

As a starter, the murgh tikka are pieces of chicken breast marinated cooked in tandoor that can be prepared in various ways with various spices with crushed cashew nuts and cream, or spinach, spices and coriander.

2015, Dominique Auzias, Jean-Paul Labourdette, Best of France 2016 Petit Futé:


ragi

From Malay ragi (“fermenting medium, yeast”), from an Indian language such as Hindi रागी (rāgī, “finger millet”), since finger millet can be fermented. See Etymology 1.

Pound 5 kg of round ragi (yeast) and 5 pieces of thinly sliced ragi into powder. Mix ragi into cooled rice.

2005, Malaysia at Random, Didier Millet, page 30:

2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49,
It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.

Finely ground and sifted round ragi yeast 3⁄4 tsp

2014, Florence Tan, Florence Tan: Best Nyonya Recipes, page 108:

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

(cooking, brewing) A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.


rouelle

(cooking) steak (especially of veal, cut across the leg)


blue John

bluejohn (alternative)
blue john (alternative)
blue-john (alternative)
blue-John (alternative)
Blue John (alternative)

(obsolete, brewing) Afterwort, partially fermented wort.


crépinette

(cooking) A small, round, flattened sausage, shaped like a patty, made from minced or ground meat or even from truffles, and wrapped in caul fat. They are usually cooked with an outer coating of bread and sautéed in butter.


zafrani

Borrowed from Hindustani زَعْفَرانی (zaʻfarānī, “saffrony”) / ज़ाफ़रानी (zāfrānī), from Classical Persian زعفرانی (za'frāni, “saffrony”), from زعفران (za'frân, “saffron”).

Sprinkle the ground nutmeg-onion-javitri mixture, zafrani and a few drops of milk evenly on the top.

1993, Philip Thangam, Flavours from India, page 22:

Order the Indian Masala tea with appetizers (spicy chicken wings, vegetable kebabs or vegetable fritters) and sweet cheese balls for dessert. Or try the more hardy tandoori zafrani chicken tikka, cubed chicken breast marinated in saffron […]

1994, Orange Coast Magazine, volume 20, number 11, page 24:

The chain is also famous for its elaborate range of ice creams with the favourite flavour being zafrani badaam pista, which contains almonds, pistachio and saffron.

2012, Stephen Ball, Susan Horner, Kevin Nield, Contemporary Hospitality and Tourism Management Issues in China and India, page 139:


javitri

5 gms javitri powder

2000, Tanushree Podder, Dishes & Desserts, page 27:


jaiphul

2 tsp nutmeg powder/jaiphul

2011, Michael Swamy, East Indian Kitchen:


sweet-and-sour

en-adj

sweet-and-sour (comparative more sweet-and-sour, superlative most sweet-and-sour)

more sweet-and-sour (comparative)
most sweet-and-sour (superlative)
sweet and sour (alternative)

LL-Q1860 (eng)-Flame, not lame-sweet-and-sour.wav

(cooking) Having both sweet and sour or tart taste.


au gratin

/əʊ ɡɹɑˈtæn/

/əʊ ˈɡræt.æn/

Unadapted borrowing from French au gratin.

ubor

The 7:30 prix fixe meal ($35 per person) is served communally in the courtyard. The four courses included scallops in a tomato and chili cream sauce, risotto and a cassoulet of either seafood or chicken covered with mashed potatoes au gratin.

2012 October 20, John B. Saul, The Seattle Times, retrieved 2012-10-24:

(cooking) Covered with a crust of breadcrumbs (and often cheese) then browned under a grill.


lautering

(brewing) The step or process in brewing beer which separates the mash into clear liquid wort and grain.


mashout

(brewing) The step or process, in brewing beer, of raising the mash (e.g. by adding hot water to it) to a temperature around 75 °C or 170 °F, so as to stop the enzymatic conversion of starch to fermentable sugar and make the mash and wort more fluid.


chicken à la King

Uncertain, but likely named in the 1890s by hotel cook William "Bill" King of the Bellevue Hotel in Philadelphia

(cooking) a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread.


finger bun

LL-Q1860 (eng)-Flame, not lame-finger bun.wav

(baking, cooking) A long, sweet baked bun topped with icing.


mandu

Borrowed from Korean 만두(饅頭) (mandu), in turn from Chinese 饅頭 /馒头 (mántou). Doublet of manju, manti, and mantou.

Mandu are the traditional fast food of the region and make a great meal or snack for the road.

2012, Matthew Waterhouse, “Man exists not on bread alone: Every day’s a feast in the East”, in Konglish: The Ultimate Survival Guide for Teaching English in South Korea, Bloomington, Ind.: iUniverse, Inc., →ISBN, page 103:

Preheat the oil to 350°F (180°C) and fry the mandu in batches until golden and crispy.

2014, Dan Whalen, Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals, Salem, Mass.: Page Street Publishing Co., →ISBN, page 82:

When you have made all the mandu, heat about a tablespoon of groundnut oil in a non-stick frying pan or a wok that has a lid.

2014, Si King, Dave Myers, The Hairy Bikers’ Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home, London: Weidenfeld & Nicolson, →ISBN:

It isn’t a particularly busy evening for Kim’s Dumplings, so we should be able to enjoy some strangely public privacy. / “Why here?” / “I wanted dumplings.” She gestures to a plate of mandu, covered in hot sauce.

2019, Lydia E. Marcell, “Signal”, in The Reality Trust: A Stuntwoman’s Last Will & Testament, →ISBN, page 93:

Mandu are found in soups or eaten on their own as an appetizer with a dipping sauce and come in a variety of shapes and sizes.

2022, Taekyung Chung, Debra Samuels, The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, North Clarendon, Vt.: Tuttle Publishing, →ISBN, page 40:


one pot

LL-Q1860 (eng)-Flame, not lame-one pot.wav

(cooking) A dish whose essential ingredients are combined in a single pot for cooking.


hasenpfeffer

en-noun

hasenpfeffer (countable and uncountable, plural hasenpfeffers)

(cooking) A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.


cloudification

(food science) The process of making a drink, etc. cloudy.


osturducken

No, but when I got interested in Turducken, I came across a recipe for an Osturducken. Take an ostrich, stuff it with a turducken.

1999 December 1, Andrew L. Tepper, “Turducken”, in pgh.food (Usenet):

Our traditional South African version is the Osturducken, an ostrich stuffed with turkey stuffed with duck stuffed with chicken.

2001 November 20, Hane, quoting Jan, “Turk-Duck-Hen”, in houston.eats (Usenet):

And there's always the osturducken, which is a turducken tucked into an ostrich.

2001 November 21, Towse, “Terducken redux …”, in misc.writing (Usenet):

This year I decided that I wanted to share with all the SLUG readers one of my absolute favorite Thanksgiving recipes: the mighty osturducken! The osturducken is a sister dinner to the more traditional turducken, but it's ten thousand times more delicious. To create an osturducken you will need a de-boned ostrich, stuffed with a de-boned turkey, stuffed with a de-boned duck, stuffed with a de-boned chicken that is stuffed with your favorite stuffing. […] Place the osturducken in the oven at 225° and bake for 8 hours or until the meat thermometer reaches 165°.

2007 November, Lisa Anne Marie Baster, “Dear Dickheads [letter]”, in Angela H. Brown, editor, SLUG Magazine, volume 18, number 227, Salt Lake City, Utah: Eighteen Percent Gray, →OCLC, page 6:

(cooking) An ostrich stuffed with a turducken; that is, a boned chicken stuffed with some sort of breadcrumb or sausage stuffing, inside a boned duck, inside a boned turkey, inside a boned ostrich.

kanalla täytetyllä ankalla täytetyllä kalkkunalla täytetty strutsi


Calabrese

Calabrese (countable and uncountable, plural Calabresi)

From the Italian calabrese (“Calabrian”).

(wine) Nero d’Avola or Sangiovese, varieties of wine grapes.


jam drop

LL-Q1860 (eng)-Flame, not lame-jam drop.wav

(baking) A small shortbread biscuit with a small amount of red jam in the centre.


mash tun

(brewing) An insulated vessel used in making the mashing process in which grains and water are mixed and heated to produce wort prior to fermentation.


scalloped oyster

scalloped oyster (plural scalloped oysters)

LL-Q1860 (eng)-Flame, not lame-scalloped oyster.wav

"Poor things! they needed it," said she one night to her husband, during the discussion of some scalloped oysters, over which their mutual confidences usually took place.

1838 (date written), L[etitia] E[lizabeth] L[andon], chapter X, in Lady Anne Granard; or, Keeping up Appearances. […], volume I, London: Henry Colburn, […], published 1842, →OCLC, page 122:

(cooking) An opened oyster baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter.


palak

From Hindi पालक (pālak), from Sanskrit पालक्या (pālakyā).

Chenopodium album
Chenopodium album#Translingual

(India, cooking) Spinach or similar greens (including Amaranthus species and Chenopodium album).


Water Banquet

(food) A set banquet of eight cold and 16 hot dishes served in six courses, a hallmark of Luoyang cuisine.


mock fish

LL-Q1860 (eng)-Flame, not lame-mock fish.wav

(cooking) A dish made with grated raw potato, mixed with egg and flour, then fried.


marshmallow creme

marshmallow creme (usually uncountable, plural marshmallow cremes)

marshmallow cremes (plural)
marshmallow crème (alternative)

LL-Q1860 (eng)-Flame, not lame-marshmallow creme.wav

(cooking) A very sweet, spreadable, marshmallow-like confection.


tanky

en-adj

tanky (comparative tankier, superlative tankiest)

tankier (comparative)
tankiest (superlative)

(wine) Having a dank quality resulting from excessive ageing in a tank.


dredging box

(cooking) A dredger (container with a perforated lid used for scattering sugar or flour).


self-rising flour

en-noun

self-rising flour (usually uncountable, plural self-rising flours)

LL-Q1860 (eng)-Flame, not lame-self-rising flour.wav

self-raising flour
self-raising flour#English

(US, cooking) Alternative form of self-raising flour.


CLA

(food, nutrition) Initialism of conjugated linoleic acid.


cow cod soup

(cooking) A traditional Jamaican dish made with bull penis cooked with bananas and Scotch bonnets in a rum-based broth.


Japanese radish

Japanese radish (plural Japanese radishes)

(Japanese cuisine) Synonym of daikon, particularly its Japanese varieties.


lo bak

From Cantonese 蘿蔔／萝卜 (lo4 baak6, “radish, carrot”).

(Cantonese cuisine) Synonym of daikon, particularly its Cantonese varieties.


Anadama bread

Unknown. Anadama bread has been an etymological puzzle for a long time. Dare cites Dialect Notes (1915), and states etymology unknown. John Mariani's Encyclopedia of American Food and Drink also states that the term dates in print from 1915. The often-given etymology, "Anna, damn her!", is certainly apocryphal.

An amusing story of the origin of Anadama Bread relates—The name Anadama comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner ... Tired of it, he mixed it with flour and yeast and baked it as bread, saying: "Anna damn her."

1956, Betty Crocker, General Mills, Inc., Betty Crocker's Picture Cook Book, page 109:

As a compromise, I purchased cornmeal at the PX and made anadama bread.

1984, Beatrice A. Ojakangas, Great Whole Grain Breads, page XII:

Made some anadama bread yesterday. It's over on the counter.

2000, Cynthia Thayer, A Certain Slant of Light - A Novel, page 141:

(cooking) A traditional yeast bread of New England, made with wheat flour, cornmeal, molasses and sometimes rye flour.


Sakurajima radish

Sakurajima radish (plural Sakurajima radishes)

A translation of Japanese 桜島大根 (Sakurajima daikon, "Cherry Island white radish"), named for its site of cultivation since at least the late 18th century.

(Japanese cuisine) A giant white radish cultivated in Japan's Kagoshima Prefecture.

Raphanus acanthiformis var. gigantissimus Nakai

Raphanus sativus var. hortensis f. gigantissimus Makino

Raphanus sativus var. longipinnatus L.H. Bailey


Sakurajima daikon

Sakurajima daikon (plural Sakurajima daikons)

A romanization of the Japanese name 桜島大根 ("Cherry Island white radish"), named for its site of cultivation since at least the late 18th century.

Sakurajima radish
Sakurajima radish#English

(Japanese cuisine) Synonym of Sakurajima radish.


Sakurajima

From Japanese 桜島 (sakurajima, “Cherry Island”), from 桜 (sakura, “cherry tree, cherry blossom”) + 島 (shima, “island”). From its appearance like a cherry tree in bloom, when from a volcanic eruption, hot rock rains down onto the slopes, lighting up the island volcano.

bor

eponymous giant white radish
Sakurajima radish#English

(Japanese cuisine) Its eponymous giant white radish (“桜島大根”), cultivated nearby since at least the 18th century.

eponymous citrus fruit
Sakurajima komikan orange#English

(Japanese cuisine) Its eponymous citrus fruit (“桜島小みかん”), an orange cultivated nearby.


giant daikon

en-noun

giant daikon (plural giant daikons or giant daikon)

giant daikons (plural)
giant daikon (plural)


jumbo daikon

jumbo daikon (plural jumbo daikons or jumbo daikon)

jumbo daikons (plural)
jumbo daikon (plural)


set a sponge

en-verb

set a sponge (third-person singular simple present sets a sponge, present participle setting a sponge, simple past and past participle set a sponge)

sets a sponge (present singular third-person)
setting a sponge (participle present)
set a sponge (participle past)
set a sponge (past)

LL-Q1860 (eng)-Flame, not lame-set a sponge.wav

(cooking) To leaven a small mass of flour, to be used in leavening a larger quantity.


rapunzel

LL-Q1860 (eng)-Flame, not lame-rapunzel.wav

Campanula rapunculus
Campanula rapunculus#Translingual

(plants, vegetable) A plant with leaves and crisp roots which have been used in salads, rampion, Campanula rapunculus.

Valerianella locusta
Valerianella locusta#Translingual

(plants, vegetable) A plant with leaves which are used in salads, corn salad or mâche, Valerianella locusta.


jhinga

We ordered a jhinga masala and some papadams.


pudhina

Once we made Pudhina Chutney and left it on the grinding stone as we forgot to bring to ^([sic]) the dining table. Next morning we found a rodent quite dead near that stone. It is still a mystery if our Pudhina Chutney was the cause.

2003, Raj Dore, Tandoori Texan Tales, page 218:

In Hotel Vinayaka Muruga, one can order a dosa with none, any, some or all of coconut chutney, pudhina chutney, onion chutney, chilli sauce or red chilli powder. How many possible orders of a dosa are possible?

2009, T. Sengadir, Discrete Mathematics and Combinatorics, page 165:


parsleyed

parsleyed new potatoes


fusion cuisine

en-noun

fusion cuisine (countable and uncountable, plural fusion cuisines)

(cooking) A cuisine that combines elements of several culinary traditions.


carenum

From Latin carēnum or caroenum, from Ancient Greek κάροινον (károinon), q.v.

(historical cooking) A reduction of must or sweet wine produced by boiling it in large kettles until it was reduced by half or two-thirds in volume.


overfired

en-adj

overfired (not generally comparable, comparative more overfired, superlative most overfired)

more overfired (comparative)
most overfired (superlative)
over-fired (alternative)

From over- (prefix meaning ‘above; excessively’) + fired, or overfire + -ed.

prefix

/ˌəʊvəˈfaɪəd/

Overfired grills, or salamanders, can, in addition, be used for making toast and salamandering. They have the heat source above the food [...]. This may comprise sets of burners firing below refractory or metal frets, or surface combustion plaques.

2006, “Flame Protection Systems”, in Frank Saxon, editor, Tolley’s Industrial and Commercial Gas Installation Practice (Gas Service Technology; 3), 4th edition, Oxford, Oxfordshire, Burlington, Mass.: Elsevier Newnes, →ISBN:

Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent.

2009, Peter Osbaldeston, The Palm Springs Diner’s Bible: […], Gretna, La.: Pelican Publishing Company, →ISBN, page 250:

(not comparable, cooking) Of a cooker: having a heat source that is above the food being cooked.


underfired

en-adj

underfired (not generally comparable, comparative more underfired, superlative most underfired)

more underfired (comparative)
most underfired (superlative)
under-fired (alternative)

From under- (prefix meaning ‘underneath; insufficiently’) + fired, or underfire + -ed.

prefix

Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent. Some establishments use the underfired version, which has the advantage of searing the bits of dripping fat, which gives the meat a barbequed taste. [...] The disadvantage of the underfired grill is the potential for flareups, which can cause a burned spot or carbonization. Not only do these taste bad, but they are also carcinogenic. Home grills are underfired; they must be watched carefully.

2009, Peter Osbaldeston, “Steakhouses”, in The Palm Springs Diner’s Bible: A Restaurant Guide […], Gretna, La.: Pelican Publishing Company, →ISBN, page 250:

Under-fired (under-heated) grills. The heat source for these is underneath the grill. Under-fired grills are used to cook food quickly, so they need to reach a high temperature. This type of grill makes criss-cross marks on the food, known as quadrillage.

2014, Keyth Richardson et al., chapter 7, in Basic Cookery for Foundation Learning, London: Hodder Education, →ISBN:

(not comparable, cooking) Of a cooker: having a heat source that is underneath the food being cooked.


gofio

Borrowed from Spanish gofio, from Guanche [Term?].

(cooking) Flour made from roasted grains or other starchy plants, a staple in the Canary Islands.


unbasted

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nigari

(food) bittern: the liquor remaining after halite (common salt) has been harvested from saline water (brine), used as a coagulating agent in the manufacture of tofu.


stiff peaks

en-noun

stiff peaks pl (normally plural, singular stiff peak)

LL-Q1860 (eng)-Flame, not lame-stiff peaks.wav

Whisk your egg whites until you have stiff peaks and then the bowl can be held upside down over your head and the egg whites stay put.

(cooking) Firm tips (of whipping cream or egg whites) which have been beaten and are so aerated that they stand up straight.


top fermentation

Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:

Top fermentation is usually carried out at between 64 and 77 ° F/ 18– 25 ° C and takes two to seven days, during which the yeasty foam is skimmed off several times.

2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.


popcorn shrimp

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(cooking) Pieces of battered and fried shrimp.


freedom toast

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Anyways I guess I got to get the french out of my system before I go through immigration. From now on it's all freedom fries, freedom toast, freedom dressing, and Freedom's Mustard.

2004 October 15, Jeffrey Miller, “From French flies to freedom fries in the Bush league”, in The Lawyers Weekly:

Upset by the failure of the French government to support the war, however, the chairman of the House Administration Committee announced on March 11 that he had ordered “French toast” and “French fries” stricken from the menu of the House cafeteria. In their place would be “freedom toast” and “freedom fries.”

2006, Andrew Rudalevige, The New Imperial Presidency, page 3:

(rare, US politics, food, sometimes humorous) Synonym of French toast.


overprove

en-verb

overprove (third-person singular simple present overproves, present participle overproving, simple past overproved, past participle overproved or overproven)

overproves (present singular third-person)
overproving (participle present)
overproved (past)
overproved (participle past)
overproven (participle past)

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engastration

(cooking) The stuffing of the remains of one animal into another animal.


dhungar

There’s an Indian method called dhungar, which involves setting tiny bowls of smoldering charcoal within covered casseroles of cooked food.

2007 January 24, Dana Bowen, “Smokers Welcome: Try This at Home”, in New York Times:

(cooking) A Rajput method of smoking food that uses ghee dripped onto a live coal.


dhania

All can find a stall selling something familiar – and maybe something new to try, whether it’s yams or plantain, dhania or jellied eels.

2015 July 10, “Saving our city centres, one local market at a time”, in The Guardian:


dead man's fingers

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(cooking) The fingerlike gills of a crab.


kushiyaki

Borrowed from Japanese 串焼(くしや)き (kushiyaki).

If they wanted to start with something nonthreatening, they could go for the tasty crab cakes on arugula with a tangy dressing or chicken kushiyaki skewers that had a slightly rubbery texture but nice flavor, served with teriyaki or coconut peanut and curry sauce.

2015 September 10, Emily Denitto, “Restaurant Review: Fogama in Rye Helps Customer Work Up to Sushi”, in New York Times:

(cooking) A Japanese technique for serving chicken or other grilled foods on a skewer.


coddled egg

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(cooking) An egg that has been delicately cooked in a water bath (often in a device called a coddler), either in or out of the shell.


OAMC

Once-a-month cooking
w:Once-a-month cooking

(cooking) Initialism of Once-a-month cooking.


concassed

From concassé, concasse or its etymon, French concasser (“crush, grind”), + the English past tense -ed.

Concassed Chervil—Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it with a shredding knife. Concassed and chopped chervil are, if possible, only prepared at the last moment.

1976, Auguste Escoffier, The Escoffier Cook Book: A Guide to the Fine Art of Cookery, Clarkson Potter, →ISBN, page 73:

Coat it with Provençale sauce combined with the reduced cooking liquor, and sprinkle a little concassed parsley over it. Surround the sole with 4 little tomatoes […]

2013, G. A. Escoffier, A Guide to Modern Cookery -, Read Books Ltd, →ISBN:

(cooking) Roughly chopped or diced; (in particular, of a tomato) diced after the seeds/core and skin have been removed.


panéed

It is generally panéed and gently sautéed and served hot. It is nice as an hors d'oeuvre panéed with brioche crumbs and served with puy lentils and a rich sauce. Using a similar recipe you can make delicious fish or shellfish sausages.

1993, Caterer & Hotelkeeper, volume 186, numbers 3764-3767, page 1:

The fixed-price menus are good values; try the deep-flavored gumbo, panéed salmon (breaded salmon fillet sautéed in butter) […]

1994, Great American Vacations for Travelers with Disabilities, page 298:

(cooking) Breaded; coated in breadcrumbs or breading.


flash-fry

flash-fry (third-person singular simple present flash-fries, present participle flash-frying, simple past and past participle flash-fried)

flash-fries (present singular third-person)
flash-frying (participle present)
flash-fried (participle past)
flash-fried (past)

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(cooking, transitive) To fry (food) for a short time at a high heat, typically to brown a coating without overcooking the food inside.


summer roll

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(cooking) Gỏi cuốn, a Vietnamese roll made of pork, prawn, vegetables, rice vermicelli, and other ingredients wrapped in rice paper.


Palestine soup

en-noun

Palestine soup (countable and uncountable, plural Palestine soups)

LL-Q1860 (eng)-Flame, not lame-Palestine soup.wav

(cooking) A soup made with Jerusalem artichokes.


California-style pizza

California-style pizza (countable and uncountable, plural California-style pizzas)

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(US, cooking) A style of single-serving pizza that combines New York and Italian thin crust with toppings from Californian cuisine.


queen cake

queen cakes (plural)
queencake (alternative)
queen-cake (alternative)
queen's cake (alternative)

To make Queens Cakes. Take a Pound of dry'd Flovver, a Pound of refin'd Sugar ſifted, and a Pound of Currans vvaſh'd, pick'd, and rubb'd clean, and a Pound of Butter vvaſh'd very vvell, and rub it into the Flovver and Sugar, vvith a little beaten Mace, and a little Orange-Flovver VVater; beat ten Eggs, but half the VVhites, vvork it all vvell together vvith your Hands, and put in the Currans; ſift over it double-refin'd Sugar, and put them immediately into a gentle Oven to bake.

1723, R[obert] Smith, “Of Pastes, Pies, Pasties, Puddings, Tansies, Cakes, Jellies, &c.”, in Court Cookery or, The Compleat English Cook. […], part II, London: […] T[homas] Wotton, […], →OCLC, page 41:

Hal, who was waſteful even in his good-nature, threw a whole queen-cake to the dog, who ſwallowed it for a ſingle mouthful. […] [H]e ate and ate, as he walked along, till at laſt he ſtopped, and ſaid, "This bun taſtes ſo bad after the queen-cakes, I can't bear it!"

1800, Maria Edgeworth, “The Waste Not, Want Not; or, Two Strings to Your Bow.”, in The Parent’s Assistant, or Stories for Children. […], 3rd edition, volume V, London: […] J[oseph] Johnson, […], by G[eorge] Woodfall, […], →OCLC, page 148:

QUEEN CAKE. Beat one pound of butter to cream, with some rose-water, one pound of flour dried, one pound of sifted sugar, twelve eggs, beat all well together; add a few currants washed and dried; butter small pans of a size for the purpose, grate sugar over them; they are soon baked.

1837, [attributed to Frances Harriet Whipple Green McDougall], “Pastry, Cakes, &c.”, in The Housekeeper’s Book, […], Philadelphia, Pa.: William Marshall & Co. […], →OCLC, page 131:

I'm quite ready when I'm done eating this one queen-cake more.

1840, Frances Trollope, “Judgments Formed, and Sentiments Generated— […]”, in The Widow Married; […], volume I, London: Henry Colburn, […], →OCLC, pages 319–320:

Lily was so surprised she sat down on a warm queen's cake that happened to be near, […]

1886, Louisa M[ay] Alcott, “The Candy Country”, in Lulu’s Library, volume I, Boston, Mass.: Roberts Brothers, published 1890, →OCLC, page 52:

I will have queen cakes when you come to me!

1894 August, W[illiam] B[utler] Yeats, The Land of Heart’s Desire, 1st American edition, Chicago, Ill.: Stone & Kimball […], →OCLC, page 32:

"I'm sure my brains work better when they're lubricated with tea," declared Bess Harrison, tilting back her chair at a comfortable though rather dangerous angle, and accepting the queen-cake which Lottie Lowman offered her.

1914, Angela Brazil, “Monitress Mildred”, in The Girls of St. Cyprian’s, [France]: Culturea, published 2023, →ISBN, page 147:

CUPCAKE. It's thought these diminutive cakes [i.e., cupcakes] were inspired from the British Queen cake. This early cake was similar to the pound cake and was served individually. It is believed the spongy treats hopped across the pond and entered the American kitchen as early as 1796.

2011, Ann Treistman, “Cupcake”, in Who Put the Devil in Deviled Eggs? The Fascinating Stories behind America’s Favorite Foods, New York, N.Y.: Skyhorse Publishing, →ISBN, page 27:

(cooking, dated) A soft, muffin-sized, often heart-shaped cake, particularly popular in the 18th century, containing currants and flavoured with mace and sometimes lemons or oranges, which may be topped with chocolate or shredded coconut.

herukkamuffini

small, muffin-sized, often heart-shaped cake containing currants


maderization

Maderization turns wine brownish and gives it a flat, dull taste. Unprotected by tannins and pigments, white wines are more susceptible to maderization than red wines.

1988, Ted Meredith, Northwest wine companion, page 111:


aquafaba

aquafaba (usually uncountable, plural aquafabas)

/ˌɑːkwəˈfɑːbə/

/ˌækwəˈfɑːbə/

Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”).

coinage

Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.

2016 May 9, Jane Black, “Vegans Whip Up a Secret Weapon: Aquafaba”, in New York Times Magazine, Arthur Ochs Sulzberger Jr.:

To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.

2016 July 15, Jackie Sobon, Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power, Fair Winds Press, →ISBN, page 184:

Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa).

2018 October 3, Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin J. T. Reaney, “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas”, in Journal of Visualized Experiments, volume 132, →DOI, →PMID:

Soybean and chickpea aquafabas are particularly thick (think about the goo in canned chickpeas), but any bean water.

2019, Kirsten K. Shockey, Christopher Shockey, Miso, Tempeh, Natto & Other Tasty Ferments:

(cooking, neologism) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas.


bhaigan

en-noun

bhaigan (usually uncountable, plural bhaigans)

bhaigans (plural)
baigan (alternative)
bigan (alternative)
bygan (alternative)

Admitting to stealing the vegetables, Mohammed said, “Boss ah tief the thing, but not me alone.” The bhaigans were valued $100.

2015 February 7, Azard Ali, “Mother put on a bond for stealing bhaigans”, in Trinidad and Tobago Newsday:

(India, Trinidad and Tobago, cooking) brinjal, eggplant, aubergine


cloudify

en-verb

cloudify (third-person singular simple present cloudifies, present participle cloudifying, simple past and past participle cloudified)

cloudifies (present singular third-person)
cloudifying (participle present)
cloudified (participle past)
cloudified (past)

(food science) To make (a drink, etc.) cloudy.


paper case

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If you have silicon moulds, you can bake them in those, but otherwise just use a cupcake tin and paper cases.

2016 February 17, Tamal Ray, The Guardian:

(cooking, chiefly in the plural) A small paper mould, typically circular and corrugated for making cupcakes.


bee hoon

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From Hokkien 米粉 (bí-hún). Doublet of mei fun. Compare Malay bihun, Indonesian bihun, Tagalog bihon.

And it is possible that you will shortly read in the papers that he has executed his stated intention of burning down his father's bee hoon factory in Upper Thompson Road.

2016, Gregory Nalpon, The Wayang at Eight Milestone: Stories & Essays:

(Singapore, Malaysia, cooking) Rice vermicelli, rice noodles.


chocolate bomb

(food) A chocolate-based dessert consisting of a block or shell of some form of chocolate (which may have been shaped artistically) that has a filling or is stuffed with special or surprise ingredients, which is subsequently served with a topping of molten chocolate or previously coated with a chocolate ganache and served.


white Christmas slice

en-noun

white Christmas slice (plural white Christmas slices)

This popular white Christmas slice has been given an Aussie flavour and named after the sulphur-crested cockatoo.

2006, R.I.C. Publications, An Aussie Christmas, page 46:

Describe the changes Cophaᵀᴹ (a shortening agent derived from coconut flesh) makes to the mixture when making White Christmas slice.

2008, Lee-Ann Holmes, Rhymes for big rascals, R.I.C. Publications, page 74:

This version is richer and creamier than regular White Christmas slice.

2011, Sally Wise, Leftover Makeovers: Quick and Fabulous Food From Your Fridge and Pantry, unnumbered page:

(Australia, cooking) A sweet food item made from dried fruits and nuts mixed with copha or white chocolate or similar sweet white binding and allowed to set in a tray to make slices.


salad shooter

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Grate 1 carrot or I zucchini in a salad shooter or blender and turn out into the bowl.

1994, Linda G. Rector-Page, Party Lights: Healthy Party Foods & Earthwise Entertaining, page 154:

In every department store you see newlyweds, their honeymoon tans fading, returning sorbet makers and salad shooters, toasters and tea kettles.

1994 September 4, Cincinnati Magazine, page 38:

There is the salad shooter, and for one second McDonald's tried selling cups—yes, cups—of salad: "It's salad you can eat while driving!"

(cooking) An electric kitchen appliance that is used to slice and shred vegetables in order to shoot or drop out the pieces into a salad bowl.


back-sweeten

en-verb

back-sweeten (third-person singular simple present back-sweetens, present participle back-sweetening, simple past and past participle back-sweetened)

back-sweetens (present singular third-person)
back-sweetening (participle present)
back-sweetened (participle past)
back-sweetened (past)

(transitive, brewing) To sweeten (an alcoholic drink) after fermentation by adding further sugar.


zeera

Borrowed from Hindi जीरा (jīrā)/Urdu زیرہ (zīra), from Sanskrit जीरक (Jīraka) or Classical Persian زیرہ (zīra).


polypin

(UK, brewing) A plastic version of the kind of brewery cask called a pin (equal to half a firkin), popular in homebrewing and the off-trade (deliveries for home consumption).


skin-on

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a skin-on pork belly

skin-on fries

(cooking) Prepared without removing the skin.


fines herbes

(cooking) A combination of herbs that are a mainstay of French cuisine: finely chopped parsley, chives, tarragon, and chervil.