O Archives | Woolworths TASTE

Open or flat omelette

Tue, 24 Mar 2015 21:30:48 +0000

An open/flat omelette is where the egg acts as binding agent for generous amounts of ingredients, baked and then usually cut into wedges for serving.

In Italy they're referred to as frittatas and 'tortillas' is Spain and Mexico.

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Open-faced

Tue, 24 Mar 2015 21:30:48 +0000

Usually referring to a sandwich. A slice of bread, baguette or roll topped with foods such as cheese, cucumbers, sliced meats etc, served cold or hot (usually heated by pouring hot garvy over it.)

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Orecchiette

Tue, 24 Mar 2015 21:30:48 +0000

Orecchiette is a shape of pasta very popular in Apulia Italy. It translates into ‘little ears’ and is a small round pasta with a slight cupped shape. It is ideal for holding sauce or flavoured oils.

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Osso buco

Tue, 24 Mar 2015 21:30:48 +0000

Osso Buco is a traditional veal dish from Italy. The name means ‘hollow bone’, and comes from the cut of meat used. The shin of veal is cut across into slices, leaving the marrowbone in place.

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Ouzo

Tue, 24 Mar 2015 21:30:48 +0000

A clear, aniseed-flavoured spirit from Greece, traditionally served chilled in a shot glass as an aperitif.

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Oven frying

Tue, 24 Mar 2015 21:30:48 +0000

A method of frying without turning, the food usually meat, is dredged in flour, rolled in melted fat, placed on a baking sheet and baked in a hot oven. Also known as "ovenizing".

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Oven spring

Tue, 24 Mar 2015 21:30:48 +0000

The rapid rise of yeast products in a hot oven, resulting from the production and expansion of trapped gases.

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Ovenizing

Tue, 24 Mar 2015 21:30:48 +0000

See Oven frying

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Ox tripe

Tue, 24 Mar 2015 21:30:48 +0000

Beef or ox tripe is usually made of the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
It is a favourite delicacy in cuisines all over the world. The French love tripe and onions and in Andouille sausage, in the Phillippines in oxtail stew, and in South Africa as Mala Mogodu , a popular tripe dish, often eaten at dinner time as a stew with hot pap.
Generally, tripe must be washed and meticulously cleaned before use. Boil it for two or three hours in water with salt (1 tablespoon per litre of water) to soften it and also clean it in the process.
Ox tripe is available from selected Woolworths stores nationwide.
TRY TRIPE IN THIS RECIPE
Aromatic tripe in coconut cream

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Oxidation

Tue, 24 Mar 2015 21:30:48 +0000

A chemical reaction between a substance and oxygen, it changes the nature of the substance, usually to its detriment.

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Offset spatula

Tue, 24 Mar 2015 21:30:48 +0000

A tool with a flat, unsharpened stainless steel blade with a bend or step near the handle, forming a Z shape. The end of the blade is rounded and blunt, available in a variety of lengths and widths. Commonly used for spreading batter, filling and frosting cakes and moving pastries.

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Oyster sauce

Katharine Pope — Tue, 24 Mar 2015 21:30:48 +0000

A dark brown sauce flavoured consisting of oysters, brine and soy sauce cooked until thick and concentrated. It adds the umami flavour characteristic of Chinese, Filipino, Thai and Cantonese cooking. It does not have an overly fishy flavour. Try it drizzled over steamed broccoli or Asian greens.

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