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21 crackling
Crispy pieces of skin remaining after the fat is rendered. Commonly made from pork, duck, and goose it is used in salads, stuffings, and seasonings. -
22 dashi
( JAPAN)a stock made from dried bonito, konbu (seaweed) and water.a soup stock made from kelp and fish♦ soup or cooking stock made from seaweed and/or fish flakes; commonly used in miso soup♦ Broth soups used abundantly in Japanese cooking. The three most common dashi are made from dried kombu, niboshi, or shiitake.♦ A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.see miso -
23 escabeche
( MEXICA)Pickling mixtureMixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.♦ A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.♦ Vegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.♦ A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. -
24 flamiche (au Maroilles)
a vegetable tart with rich bread dough crust, commonly filled with leeks, cream, and cheese; specialty of Picardy, in the North; (filled with cream, egg, butter, and Maroilles cheese).Italiano-Inglese Cucina internazionale > flamiche (au Maroilles)
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25 florentine
( FRANCE)with spinach♦ Also, a cookie of nougatine and candied fruit brushed with a layer of chocolate.This is used to describe foods that are cooked in the style of Florence. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side. -
26 fondue
( FRANCE)melted.a bubbling pot of liquid into which pieces of food are dipped, most commonly cheese and bread; can also be chocolate and fruit or various savory sauces and cubes of beef; also, vegetables cooked at length in butter and thus reduced to pulp♦ There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.a cheese dish of melted cheese.Pieces of bread are dipped -
27 fougasse
( FRANCE)a type of breadA flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.♦ a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored with orange-flower water, oil, and sometimes almonds. -
28 fumet
fish stock.♦ An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called fumets, but meat may also be used. -
29 furikake
( JAPAN)topping sprinkled on rice. Commonly made of a mixture of salt, sesame seeds, dried fish that has been ground, and toasted seaweed. -
30 ghee
( INDIA)clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste♦ The Indian name for cooking fat. Most commonly used is clarified butter made from the milk of buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame oil are used. -
31 gyoza
( JAPAN)Chinese style dumplings of meat or vegetables.a dumpling – pan-fried, sautéed and/or steamedfried or steamed dumplings, commonly found in Chinese restaurants and ramen shops. Gyoza can be made with a variety of fillings, but usually involve minced pork and negi.♦ Dumplings or pot-stickers of meat or vegetables from Chinese cuisine.♦ Large, sealed, fried and them steamed dumplings filled with either meat or seafood -
32 hamo
( JAPAN)pike eel. This fish is commonly found on menus in the Kansai region. -
33 hashi
( JAPAN)the commonly used word for chopsticks. -
34 jouatsu jouryuu
( JAPAN)atmospheric (normal) pressure distillation. Commonly used in the production of shochu. -
35 kabu
( JAPAN)a small, round, white Japanese turnip, been grown for over 1300 years. This turnip is much smaller than the version commonly found in the United States. The vegetable is a good source of calcium vitamin C and fiber. -
36 kasha
( JEWISH)Buckwheat groats. Now popularized as "health food." Commonly eaten in Eastern Europe. -
37 kogyoku
( JAPAN)apple, more commonly known as “ringo“. -
38 liaison
The process of thickening a sauce, soup, or stew. This includes all roux's, starch and water mixtures slurries), beurre maniere‚ Panada, and egg yolks with or without cream. Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling.A thicking or binding agent, commonly egg yolk or heavy cream to ticken soups & sauces -
39 mochi
or " o-mochi"( JAPAN)sweet glutinous rice cakes♦ sticky rice cakes, made of certain varieties of steamed rice pounded in a mortar.♦ Rice cake made of glutinous rice pounded into a thick and sticky paste. It is commonly eaten for the New Year.♦ Pounded rice cakes prepared by pounding steamed glutinous rice with a mortar and pestle, are indispensable for Japanese ceremonial feasts. -
40 noren
( JAPAN)short, sectioned curtain which hangs over the door to an eatery, usually bearing the name of the shop or similar legend.split curtain placed in a door entry. Commonly found in eateries.
См. также в других словарях:
Commonly — Com mon*ly, adv. 1. Usually; generally; ordinarily; frequently; for the most part; as, confirmed habits commonly continue through life. [1913 Webster] 2. In common; familiarly. [Obs.] Spenser. [1913 Webster] … The Collaborative International Dictionary of English
commonly — index as a rule, generally, invariably Burton s Legal Thesaurus. William C. Burton. 2006 … Law dictionary
commonly — c.1300, in a way common to all, also common to all; also usually, from COMMON (Cf. common) (adj.) + LY (Cf. ly) (2) … Etymology dictionary
commonly — [adv] usually as a rule, by ordinary, frequently, generally, more often than not, ordinarily, regularly; concepts 530,541 Ant. uncommonly, unusually … New thesaurus
commonly — ► ADVERB ▪ very often; frequently … English terms dictionary
commonly — [käm′ən lē] adv. 1. in a common manner 2. in the usual course of events; ordinarily … English World dictionary
commonly — com|mon|ly W3 [ˈkɔmənli US ˈka: ] adv 1.) usually or by most people = ↑widely ▪ Sodium chloride is more commonly known as salt. ▪ a commonly used industrial chemical 2.) often, in many places, or in large numbers = ↑widely ▪ Lung cancer is the… … Dictionary of contemporary English
commonly — adv. Commonly is used with these adjectives: ↑available, ↑used Commonly is used with these verbs: ↑arise, ↑assume, ↑call, ↑cite, ↑employ, ↑encounter, ↑hold, ↑know, ↑mention … Collocations dictionary
commonly — com|mon|ly [ kamənli ] adverb ** 1. ) usually or frequently: the method most commonly used by researchers 2. ) by most ordinary people: nitrous oxide, commonly known as laughing gas … Usage of the words and phrases in modern English
commonly — adverb usually or by most people: commonly agreed principles | Sodium chloride is more commonly known as salt … Longman dictionary of contemporary English
commonly */*/ — UK [ˈkɒmənlɪ] / US [ˈkɑmənlɪ] adverb 1) usually or frequently the method most commonly used by researchers 2) by most ordinary people nitrous oxide, commonly known as laughing gas … English dictionary
