Glossary E

The food glossary +++ Popular Articles: 'Ethakka/Pazham Upperi', 'Event', 'Egypt'

Deutsch: Emulsion / Español: Emulsión / Português: Emulsão / Français: Émulsion / Italiano: Emulsione

Emulsion in food refers to a mixture of two immiscible liquids, such as oil and water, stabilised by an emulsifying agent. These mixtures are essential in creating smooth textures and uniform consistency in many culinary preparations. Emulsions can be classified as oil-in-water (e.g., milk) or water-in-oil (e.g., butter).

Deutsch: Estofado / Español: Estofado / Português: Estofado / Français: Estofado / Italiano: Estofado

Estofado is a traditional Spanish and Latin American dish, commonly referred to as a stew. The term "estofado" comes from the Spanish word "estofar," which means to stew or braise. This method of cooking involves slow-cooking meat, vegetables, and various seasonings in a covered pot, allowing the flavours to meld together over a low heat.

Deutsch: Veranstaltung / Español: Evento / Português: Evento / Français: Événement / Italiano: Evento

Event in the food context refers to a planned social occasion or gathering where food plays a central role. These events can range from private celebrations to large public festivals, each with unique culinary themes and experiences.

Deutsch: Extraktion / Español: Extracción / Português: Extração / Français: Extraction / Italiano: Estrazione

Extraction is a process used in the food industry to separate desirable components from raw materials. This technique is commonly applied to obtain essential oils, flavours, colours, and nutrients from various food sources, enhancing the taste, aroma, and nutritional value of food products.

Deutsch: Ägypten / Español: Egipto / Português: Egito / Français: Égypte / Italiano: Egitto

Egypt has a rich and diverse culinary heritage that reflects its long history and cultural influences from the Mediterranean, Middle East, and Africa. Egyptian cuisine is known for its flavorful and hearty dishes, which often feature legumes, vegetables, grains, and meats, with a variety of herbs and spices.

Deutsch: Espagnole-Sauce / Español: salsa española / Português: molho espanhol / Français: sauce espagnole / Italiano: salsa spagnola

Espagnole is one of the five mother sauces in classical French cuisine. It is a rich brown sauce made from a brown roux, veal stock, tomato paste, and mirepoix (a mixture of onions, carrots, and celery). Espagnole serves as the foundation for many other sauces and is essential in French culinary tradition.

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