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types

  • 21 barramundi

       Aboriginal name for any of several types of large Australian freshwater fish, particularly those found in northern Australia.

    Italiano-Inglese Cucina internazionale > barramundi

  • 22 caviar

       These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar.

    Italiano-Inglese Cucina internazionale > caviar

  • 23 fondue

       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

    Italiano-Inglese Cucina internazionale > fondue

  • 24 panada

       a binding agent
       ♦ A thick paste used as a binding agent for forcemeats. Flour panadas are made in a style similar to choux paste. Other types use bread crumbs or potato puree.

    Italiano-Inglese Cucina internazionale > panada

  • 25 sugar syrup

       Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes.

    Italiano-Inglese Cucina internazionale > sugar syrup

  • 26 sunomono

       Cucumber Salad / vinegared dishes
       ♦ Vinegared dishes are called sunomono as su means vinegar in Japanese.
       There are mainly three types of vinegar dressings for sunomono:
       Ama-zu Vinegar, Sugar, Salt
       Nibai-zu Vinegar, Soy Sauce
       Sanbai-zu Vinegar, Soy Sauce, Mirin or Sugar

    Italiano-Inglese Cucina internazionale > sunomono

  • 27 taco

       A corn tortilla filled with meat, cheese, or beans.
       ♦ Soft tortillas wrapped around almost anything with no seal on either end
       ♦ Usually a fried corn tortilla, folded in half and filled with meat, cheese, tomatoes, lettuce and salsa. Can also be served soft and filled with a variety of ingredients. Soft taco.
    (and types of tacos) See antojito.
       ♦ a folded, warmed or fried tortilla filled with ground beef (or other meats or fish), refried beans, shredded lettuce, tomatoes, onion, cheese and salsa

    Italiano-Inglese Cucina internazionale > taco

  • 28 takoyaki

       a round dumpling filled with octopus
       ♦ fried balls of batter and types of onion with a small piece of boiled octopus at the center, usually served with a thin layer of a sweet sauce and katsuobushi on top.
       ♦ osaka style battered ball shaped things with diced octopus inside, with osaka style sauce, mayo, red ginger, nori flakes and katsuobushi flakes

    Italiano-Inglese Cucina internazionale > takoyaki

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