Glossary U - Z
| u |
Ugli fruit
This fruit is a hybrid of grapefruit, orange and tangerine. It has a distinctive mottled green and yellow skin. It tastes most like grapefruit but is sweeter.
Unleavened bread
Describes a dough that is without leavening or yeast. Unleavened bread plays an important role in Jewish ritual.
Unmould
To turn out a cake, jelly, ice-cream from a tin or mould. This can be a delicate operation needing a little gentle help.
| v |
Vanilla pod
The sweety fragrant dried pods of the vanilla orchid, a native of Mexico, which can be used either whole or split to reveal the aromatic seeds, and then stored in a sugar jar to imparts its flavour, or used directly in custards, creams and milk puddings. Vanilla essence or extract is the concentrated liquid extract of vanilla pods which can be used as flavouring in place of the real thing.
Vegetable shortening
An vegetarian alternative to lard often used in baking and when basting meat.
Velvet
A term used in Chinese cookery: meat strips to be stir-fried are coated first in cornflour, or egg white and cornflour, to protect then while frying.
Verjus
A sour grape juice which can be used in cooking.
Vermicelli
Pasta made into long thin strands, often used in soups. The name means 'little worms' in Italian.
Vichyssoise
a soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. The name is also used to refer to any cold soup based on potatoes and another vegetable.
Vinaigrette
A cold sauce made from a mixture of vinegar, oil, pepper and salt, to which various flavourings can be added: herbs, mustard etc. Vinaigrette is used mostly for dressing green salads. The choice of oil (olive, sunflower, walnut etc) and vinegar is made according to the type of salad. Lemon juice can be used instead of vinegar.
Vodka
An eastern European spirit distilled from grain. It has neither taste nor smell, although some vodkas are flavoured with spices, plants, leaves or fruits.
Vol-au-vent
A round case of puff pastry with a pastry lid which is filled after baking and served as a hot starter or hors d'oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.
| w |
Water chestnuts
Not, as you might think, nuts, but root vegetables, water chestnuts are sweet and crisp and are used in both savoury and sweet dishes.
Watercress
A pungent perennial Eurasian herb of the mustard family, used in salads and as a garnish.
White wine
Gives that final touch to stir-fry dishes - and almost anything else.
Won ton wrappers
These small 7.5cm (3inches) squares, made from egg and flour, come in packs of 30 or 36 - but don't worry if that's too much, because they freeze well.
| x |
Xavier
A cream soup or consommé thickened with arrowroot or rice flour and garnished with diced chicken.
XO
XO stands for extra old and is usedto show that a cognac is particularly old, where VS (very special) is two years old and VSOP (very special old pale) is four years old.
| y |
Yakitori
A Japanese dish of chicken kebabs cooked over charcoal embers. the meat is threaded onto bamboo skewers, soaked in teriyaki sauce, and then grilled for 4-5 minutes.
Yam
The round or elongated edible tuber of a tropical climbing plant, cultivated in Africa, Asia and
Yeast
A microscopic living fungus that multiplies rapidly in suitable conditions and is used in bread-making to make the dough rise.
Yellow bean sauce
A more tangy and salty version of black bean sauce - be careful about adding salt to a dish that contains it.
| z |
Zabaglione
Rich, foamy Italian dessert made by whisking egg yols, wine and sugar together over a gentle heat. It is served barely warm.
Zander
Large, fresh-water fish with firm flesh.
Zest
The outer rind of citrus fruit containing essential oils; remove it carefully using a grater, a potato peeler or a zester, depending on the intended use. Take care not to remove any pith with the zest, as it can be very bitter.
Zucchini
Italian and American word for courgette
