Glossary E

The food glossary +++ Popular Articles: 'Easter Egg', 'Estouffade', 'Etouffer'
Elastin refers to the tough yellow connective tissue in meat which can not be tenderized by cooking. Elastin is usually removed before cooking.

Etamine refers to cheesecloth used for straining.

Ecossaise is the French term which means "the way of the Scottish" or is in Scottish style or manner.

Ementa is the Portuguese which means "menu"

Erwtensoep refers to Netherland's (Dutch) a thick pea soup, full of fresh vegetables and served with smoked sausage, cubes of bacon, pig's knuckle and bread
Ethiopia Yirgacheffe refers to the somewhat light to medium bodied coffee which has a delicate spiced notes and a nice apricot tang that finishes cleanly. Ethiopian Yirgacheffes are amazing and unique coffees. The coffees from this region will surprise you with their floral and tangerine notes.

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