Glossary O

The food glossary +++ 'Oignon pique', 'Oignon brule', 'Okra'
Orange Roughy (Latin: Hoplostethus atlanticus) refers to a New Zealand fish that is low in fat and has a firm white flesh and a mild flavor. They are usually captured in New Zealand and Australia and the primary consumers are United States, Europe, and Japan. Orange Roughy can be poached, baked, broiled or fried. Orange roughy are a relatively new addition to the fishing industry. They were discovered in the early 1970's off the coast a of New Zealand and later off the coast of Australia, but New Zealand remains the worlds main supply of this fish. As a relatively expensive fish, it is sometimes replaced with oreo dory. The meat of orao dory is not as white as that of the orange roughy. The orange roughy grows to lengths of 30 to 40 cm (12 to 16 in). Orange Roughy is called in other countries the following names: French: Hoplostete orange German: Kaiserbarsch Spanish: Reloj Anaranjado Russian: Okun Hoplostethus Japanese: Orenjiraffi

Otoshibuta refers to; a lid that is placed directly on ingriedents inside of the pot. With Otoshibuta, heat is allowed to circulate well and soup to evenly absorb. It effectively cooks ingriedents with little liquid. Moreover, Otoshibuta is a Japanese wooden drop -lid that fits just inside the sides of a straight-sided pot. The Otoshibuta keeps simmered items submerged in liquid while cooking and prevents delicate items from breaking up due to moving around the pot.

Osang refers to African tea which is one of the national drinks of Equatorial Guinea. Equitorial Guinea is a West African country located on the west coast of equatorial Africa, bordered by Cameroon to the north and Gabon to the south and east.

Okroshka refers to a cold soup from Kazakhstan which is made from Ayran , boiled potatoes, salami, cucumber and herbs.

Ochíos refers to cakes with cinnamon and sesame. It is one of the well-known confectionaries produced in Jaen, Spain

Oscypek refers to one of the Polish regional delicacy. Oscypek is the best-known Polish cheese , produced in the mountains from ewe's milk usually served as an appetizer. Other Polish appetizers are bread and dripping or Baltic herring in cream.

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