Glossary of Food Words

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E

To emulsify
The process by which an oil or fat is gradually whisked into a base. Vinaigrette would be a good example of an emulsion
En crepinette
Crepinette is the French for pig cauls. Pig’s cauls are lining of the stomach and are used to wrap around farces to keep them in the desired shape then they are steamed, then they are roasted.
Enoki
A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D.
Escabeche
The Spanish word for “pickled.” It usually refers to fresh fish (and sometimes poultry) that is fried, and then picked in vinegar, spices, hot peppers and oil. At Pearl is carrots, shallots and fennel cooked in saffron, vinegar and coriander seeds.

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Vladislav Jankovych » Pearl Restaurant London » InformationTOPlist » Food Culinary Glossary » Letter E