The Vocabulary of Cooking....X Y and Z

Well, we did it. We went through the entire alphabet of culinary terminology with this post of X, Y, and Z. By no means have we exhausted all the possibility terms, but we got a very good start.

As you know, the 2 Prickly Pears will be on a road trip to Florida. And what with getting settled we will be away from our blog for a few weeks. But don't dispare; we will be back with more words, more good recipes and lots and lots of tips to make your cooking oh so good.

So here they are, the final edition of culinary vocabulary:

Xavier - is a soup or consommé thickened with arrowroot or rice flour.]

Yam is a thick, starch tuber of various tropical vines native to Asia unrelated to the potato and sweet potato; has an off-white to dark brown skin, flesh that can range from creamy white to deep red and is less sweet that a sweet potato.

Yams

Yarrow - is an aromatic herb used in flavoring omelettes, stews and salads.

fresh yarrow

Yeast - is a raising agent. Yeast is a fungus which ferments sugars to produce carbon dioxide, which leavens flour mixtures.

Dried yeast

Yogurt - is a milk cultured with bacteria to give it a slightly thick consistency and sour flavor.

Yogurt

Zabaglione - is a whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur.

Zabaglione

Zander - is a large fresh-water fish with firm flesh.

Zander

Zest - is a thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Make sure you don't use the white (pith) just under the zest.  It is bitter.

Lemon Zest

Ziti - is long, thin tubes of macaroni.

Uncooked Ziti

Tips on Making the Perfect Pasta:

1. Boil 4 to 6 quarts of water for each pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking). Be sure to add plenty of salt to the water....should taste like the ocean.  This will add flavor to your pasta.
2. Add the pasta with a stir and return the water to a boil.
3. Stir the pasta occasionally during cooking.
4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.
6. Drain pasta immediately and follow the rest of the recipe.  NEVER rinse your pasta...NO NO and NO to rinsing.  Your pasta sause will cling to the pasta better.

Zucchini - is a moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).

Zucchini

Zuppa Inglese - is an Italian version of the trifle.

Zuppa Inglese

Zwieback - is a biscuit or rusk that has been twice baked.

 

Zwieback

There you have it.  The X, Y and Z's of cooking terminology.  Not to mention the A, B, C's.....  We know you have been using your new words and creating nice dishes for yourself and family.  

Until we return, be well and go out and make something good!!!