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CULINARY DICTIONARY

M – R

A – F                 G – L                 M – R                  S – Z

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Mirin

Mirin

Mirin is a rice wine, similar to sake, that is essential in Japanese cooking. Although similar to sake, it has a lower alcohol and higher sugar content.

Nori

Nori

Nori is the Japanese name for edible seaweed. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets. The finished dried sheets are made by a shredding and rack-drying process that resembles paper making.

Prosciutto

Proscuitto

Proscuitto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. It is typically from the pig’s hind leg or thigh, but can also be from the hing leg or thigh of another animal, like lamb, which is ‘prosciutto cotto d’agnello’ (or lamb proscuitto).

Pate A Choux

Pate A Choux

A light pastry dough used as a foundation to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It is made from butter, water, flour and eggs.