FOOD GLOSSARY - Durian to
Egg Whites Beaten Stiff
DURIAN:  A
large (coconut-sized) fruit which grows in the East Indies and Malay States. It
is seldom seen in our markets. It has a spiny outer husk and highly flavored, cream-colored
pulp in which are embedded several seeds that resemble chestnuts. These may be roasted.
The unripe fruit often is cooked and served as a vegetable. It has an odor considered
offensive to those who come in contact with it for the first time; however, persons
who are able to overcome that feature say that it is delicious.
DUST:  To
sprinkle with flour or sugar.
DUTCH APPLE CAKE:  A form of sweet bread, usually a biscuit or shortcake dough,
baked in a flat sheet with tart, wedge-shaped slices of apple arranged in regular
rows on the top and spread with sugar and cinnamon.
DUTCH OVEN:  A deep, heavy cooking utensil with a close-fitting cover.
It is sometimes equipped with a trivet or rack, and may be with or without a bail
or side handles. It is used for stewing meats or cooking food that requires time
and low heat. The capacity of a Dutch oven is stated in quarts.
DUXCELLES OR D'UXELLES:  Named after a famous French gourmet, this is a flavoring
used in preparing brown sauces. It consists of finely chopped fresh mushrooms and
shallot or onions, sauteed in butter, and seasoned with chopped parsley. and salt,
and sometimes with various herbs.
ÉCLAIR (French):  A puffy pastry shell filled with cream filling or whipped
cream, usually chocolate frosted, made of a cream puff mixture but shaped long instead
of round.
EGGS:  Eggs,
Separated: It is easier to separate eggs when they are still chilled, just after
being taken from the refrigerator. Crack each egg by striking it at middle against
edge of bowl or with cutting edge of knife. Then, holding egg over bowl, insert
thumb in crack and pull shell apart. (Yolk settles to bottom half and most of white
flows out.) Carefully turn yolk into other half of shell, letting remaining white
drop into bowl (repeat if necessary); drop yolk into second bowl.
Eggs, Beaten:  Whole eggs whipped until whites and yolks are well blended.
They're used principally to give light texture to batters and dough, and also as
a binder in these products and in salad dressings.
Eggs, Slightly Beaten:  Whole eggs beaten just enough to blend yolks and whites.
This is enough beating when you are using them to thicken foods like custard. If
you're using eggs with crumbs to coat foods before deep-fat frying, beat them only
slightly.
Eggs, Well Beaten:  Whole eggs beaten until whites and yolks are well blended
and look light and frothy. They are beaten to this stage for use in many baked products.
Egg Yolks, Well Beaten:  Egg yolks beaten until thick and lemon-colored. This is important
in producing fine texture in sponge cakes.
Egg Whites, Beaten Stiff:  Egg whites beaten until they stand in peaks when beater is
lifted from surface, with points of peaks drooping over a bit and surface still
moist and glossy. In this stage, they hold air which expands when heated. If you
don't beat the egg whites enough, they won't hold enough air; if you beat them too
stiff, the foam will break down when the other ingredients are added. When you add
sugar to beaten egg whites in small amounts, the air-holding property of the egg
whites is increased. Angel cake is leavened by the expansion of air held in the
egg whites and by steam during baking.
CONTINUED ON NEXT PAGE
HOME