E Archives | Woolworths TASTE

Epicure

Tue, 24 Mar 2015 21:30:38 +0000

An individual with a refined taste for food and drink and an enjoyment of the highest quality foods and best ingredients.

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Escabeche

Tue, 24 Mar 2015 21:30:38 +0000

A Spanish dish of poached or fried fish which is soaked in a spicy marinade, refrigerated and served chilled.

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Escalope

Tue, 24 Mar 2015 21:30:38 +0000

The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sauteing on both sides.

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Escalope

Tue, 24 Mar 2015 21:30:38 +0000

Escalope means a thin slice of white meat. If taken from fillet, veal escalopes are tender and lean. They are usually oval in shape, are flattened before being lightly fried or sauteed. They can be slightly dry and lacking in flavour, so are often cooked in sauce, with cream or mushrooms. The classic method of preparing escalopes is to coat them with breadcrumbs.

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Espagnole sauce

Zani Botes — Tue, 24 Mar 2015 21:30:38 +0000

Espagnole sauce is a rich, brown sauce of meat, vegetables, and seasoning. It’s known as a mother sauce, which means it forms the bases of many other, more elaborate sauces.

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Espuma

Tue, 24 Mar 2015 21:30:38 +0000

Espuma is simply Spanish for foam, but has become the culinary word of choice to describe the bit of froth that’s piped over, under or alongside food.
Purists will say that espuma is not merely a foam, and that using a gadget such as the iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS you can make an exquisite foam (or, then, an espuma) of purées, coulis, creams, extracts or juices. It allows you to completely, or partially, do away with cream or egg as an emulsifier.
According to the celebrated Spanish Chef Ferrán Adriá, this new technique makes it possible to see and taste the “soul” of a food for the first time.

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Extra virgin olive oil

Tue, 24 Mar 2015 21:30:38 +0000

Extra virgin olive oil is olive oil in its most natural form and of the highest quality, containing high amounts of phytonutrients and antioxidants. It’s classified as such by chemical analysis (its composition must include 0.8% or less of free fatty acids) and by an expert tasting test that reveals no defective flavours and a strong fruitiness.

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Edamame beans

Amy Ebedes — Tue, 24 Mar 2015 21:30:37 +0000

Edamame beans, originally from China but more popular in Japan, are fresh green baby soybeans, available from Woolworths and Asian markets. The name means 'beans on a branch'.

Edamame beans are consumed as a snack, in vegetable dishes, used in soups, or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.

The edamame is said to be the only vegetable to contain all nine amino acids. As such, the green wonder is a complete protein source like meat or eggs. It is also high in fibre, vitamin C, folic acid and helps lower cholesterol, while some claim it has aphrodisiac qualities

Try them in:

ASIAN DUCK WITH BULGUR WHEAT AND RED QUINOA SALAD

TERIYAKI SALMON WITH EDAMAME PUREE

SMASHED GREEN PEAS WITH POACHED MUSHROOM AND TOFU

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Egg wash

Tue, 24 Mar 2015 21:30:37 +0000

A mixture of beaten eggs (whole, whites or yolks) and a liquid (usually milk or water) used to coat dough items before baking.

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Eggah

Tue, 24 Mar 2015 21:30:37 +0000

An eggah is a Middle Eastern cross between a thick omelette and a crustless quiche. It is best made in a heavy omelette pan.

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Egyptian brown beans

Tue, 24 Mar 2015 21:30:37 +0000

Egyptian brown beans are small brown beans that need to be soaked and cooked for a long time. They are also available canned.

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Eight piece cut, poultry portions

Tue, 24 Mar 2015 21:30:37 +0000

Portioning a whole bird into 2 breast halves, with ribs and back attached, 2 wings, 2 thighs with back attached and 2 drumsticks.

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