Glossary E
Et is the Turkish generic word for "Meat". Turkish meat dishes are usually made from the meat of a chicken, calf, lamb or mutton:
Koyun Eti is mutton - The meat of sheep older than one year but nowadays over two years.
Kuzu Eti is meat of lamb - A young sheep under 1 year old but preferably 3 to 4 months old and weighing about 10 kg. The meat is tender and suitable for grilling, frying and roasting.
Sigir/Sığır Eti is beef - The meat of the animal known as a cow (female) or bull (male)
Dana Eti is veal - The meat of a young calf 6 to 14 weeks old.
It was said that during the Victorian times, mutton is the preferred meat.
Etamine is the French word which means "cheesecloth" ; a muslin cloth which is used in cooking and preparaing food as a strainer for stocks, soups and saucesand other liquids used in cooking.
Etamine is pronounced "ay-ta-meen".
English: Plantain Fry / Deutsch: Gebratenes Kochbananen / Español: Plátano Frito / Português: Banana Frita / Français: Banane Frite / Italiano: Banana Fritta /
Ethakka/Pazham Upperirefers to crispy and tasty banana chips from Kerala, India. It is one of the important components of Sadya. It is an integral part of the traditional Kerala meal called Sadya which is served during wedding, church and temple festivals and traditional festivals called Onam.
Deutsch: Ethanol / Español: Etanol / Português: Etanol / Français: Éthanol / Italiano: Etanolo /
Ethanol, also known as ethyl alcohol or simply alcohol, is a colorless and flammable liquid that has a long history of use in various applications, including as a beverage and a food ingredient. In the food context, ethanol serves several purposes, from enhancing flavors in culinary creations to preserving certain foods. This article explores the role of ethanol in food, provides examples of its uses, discusses potential risks, and offers insights into its historical significance and legal regulations. Additionally, we will touch upon some similar substances commonly used in the food industry.
Étouffée refers to a Cajun dish made of seafood and/or chicken smothered in a blanket of chopped vegetables and served over rice.