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41 lychee
( CHINE)small, round, fleshy fruit; used fresh, canned, preserved and dried♦ A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavor. -
42 mascarpone
( ITALY)full-fat, cream cheese, often used in desserts♦ A rich triple cream, fresh cheese from Italy with a texture resembling that of solidified whipped cream. -
43 mayonnaise
This is the mother of all of the cold egg and oil emulsified sauces. Commercial versions are made with inferior oils and are far to thick for proper utilization. A hand made version has a rich, subtle flavor and silky texture. You should always use a neutral oil or a good oil. Avoid using an extra-virgin olive oil, which will offer too strong of a flavor for most usage. -
44 monte
(Mount)To whisk cold butter, piece by piece, into a warm sauce for smooth texture, flavor and sheen. Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate into liquid and fat). -
45 mortadella
( ITALY)large, mild Bolognese pork sausagelarge, mild-flavoured cured sausage, usually served in thin slices♦ Large, lightly smoked sausages made of pork, beef, or veal. These are specialties of Bologna, which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are studded with cubes of pork fat and peppercorns. -
46 mousseron mushroom
A wild mushroom with an off-white to beige color. The flavor is full-bodied and the texture is fleshy like bolets. -
47 mushroom
A wild mushroom that has a firm texture and a red and orange color like lobster shells. -
48 oyster mushroom
A wild mushroom that grows in clusters on the side of trees. It is off-white to greyish in color and has a soft texture. These mushrooms have a very subtle flavor. They are also being cultivated in the US, making them readily available in markets and moderately priced. -
49 parboil
To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients. Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve color and texture. Cooking can then be completed by sautéing or the parboiled vegetable can be added to simmering soups or stews.To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce. -
50 pyramide cheese
A truncated pyramid is the shape of this small French Chevre that is often coated with dark gray edible ash. The texture can range from soft to slightly crumbly and depending upon it's age, in flavor from mild to sharp. It is wonderful served with crackers or bread and fruit. -
51 queso asadero
( MEXICA)Stringy cheese with the texture of low fat mozzarella that is made from part fresh milk and part milk that has been allowed to ripen over night. -
52 quince
This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. Its texture and flavor make it better cooked than raw. Its high pectin content make it ideal for use in jams, jellies, and preserves. -
53 skate wings
This is the edible portion of the skate. The flesh, when cooked, separates into little fingers of meat and has a distinctive rich, gelatinous texture. The taste is similar to that of scallops. -
54 steam
To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary. -
55 surimi
( JAPAN)Fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish. -
56 sweetbread
The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland. -
57 wagyu
( JAPAN)lit. “Japanese beef”. Wagyu is known for a well-marbled, tender texture and a relatively mild flavor.
См. также в других словарях:
texture — [ tɛkstyr ] n. f. • 1380; lat. textura 1 ♦ Vx Disposition des fils (d une chose tissée). ⇒ tissage. 2 ♦ Par anal. (1503) Arrangement, disposition (des éléments d une matière). ⇒ constitution, contexture, structure. Texture spongieuse des… … Encyclopédie Universelle
Texture — refers to the properties held and sensations caused by the external surface of objects received through the sense of touch. Texture is sometimes used to describe the feel of non tactile sensations. Texture can also be termed as a pattern that has … Wikipedia
Texture — Tex ture, n. [L. textura, fr. texere, textum, to weave: cf. F. texture. See {Text}.] 1. The act or art of weaving. [R.] Sir T. Browne. [1913 Webster] 2. That which woven; a woven fabric; a web. Milton. [1913 Webster] Others, apart far in the… … The Collaborative International Dictionary of English
texture — [teks′chər] n. [ME < L textura < texere, to weave: see TECHNIC] 1. Archaic a woven fabric 2. the character of a woven fabric as determined by the arrangement, size, quality, etc. of the fabric s threads [coarse texture, twilled texture] 3.… … English World dictionary
texture — (n.) early 15c., network, structure, from M.Fr. texture, from L. textura web, texture, structure, from stem of texere to weave, from PIE root *tek to make (Cf. Skt. taksati he fashions, constructs, taksan carpenter; Avestan taЕЎa ax, hatchet … Etymology dictionary
Texture — Tex ture, v. t. [imp. & p. p. {Textured}; p. pr. & vb. n. {Texturing}.] To form a texture of or with; to interweave. [R.] [1913 Webster] … The Collaborative International Dictionary of English
texture — ► NOUN 1) the feel, appearance, or consistency of a surface, substance, or fabric. 2) the quality created by the combination of elements in a work of music or literature. ► VERB ▪ give a rough or raised texture to. DERIVATIVES textural adjective … English terms dictionary
Texture — Texture. См. Текстура. (Источник: «Металлы и сплавы. Справочник.» Под редакцией Ю.П. Солнцева; НПО Профессионал , НПО Мир и семья ; Санкт Петербург, 2003 г.) … Словарь металлургических терминов
Texture — [engl.], Textur … Universal-Lexikon
texture — Texture Текстура Преимущественная ориентация кристаллических зерен в поликристаллах или молекул в аморфных телах, жидких кристаллах, полимерах, приводящая к анизотропии свойств материалов. Также характерные особенности рельефа поверхности … Толковый англо-русский словарь по нанотехнологии. - М.
texture — [n] charactertistics of a surface arrangement, balance, being, character, coarseness, composition, consistency, constitution, disposition, essence, essentiality, fabric, feel, feeling, fiber, fineness, flexibility, form, framework, grain,… … New thesaurus
