deglazing.com

Today is one of those days where you are going to get two for one in the daily definition.  So have you ever wondered what the difference between a crisp and a cobbler is? I have to admit I love them both, who doesn’t love a nice homey dessert?  First, let’s look at the definition for a crisp from answers.com.

“Crisp - A dessert of fruit baked with a sweet crumbly topping: apple crisp.“

…and now cobbler from answers.com.

“Cobbler - . A baked, deep-dish fruit dessert topped with a thick biscuit crust sprinkled with sugar.”

I have often seen the Food TV chef’s make bouillabaisse and I wondered what made it a bouillabaisse and not just a fish stew.  The good people over at Epicurious have the answer.  Here’s the definition -

“bouillabaisse
[BOOL-yuh-BAYZ, BOOL-yuh-BEHZ]
A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. The stew is ladled over thick slices of French bread.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Herbst”

For anyone out there interested in trying this dish - here are a couple of recipes for bouillabaisse.

One from Bobby Flay - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13610,00.html?rsrc=search

And one from Gourmet Magazine - http://www.epicurious.com/recipes/recipe_views/views/106741

Okay, so we all know what waffles are, but what about the different kinds of waffles?  Epicurious does a fabulous job helping us to discern what makes the different waffles special.  Here’s the definition from www.epicurious.com.

“waffle
[WAHF-fuhl]
The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Waffle irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the bread at once. Irons heated on top of a stove must be turned over once during cooking to finish the second side. There are a number of waffle-iron shapes available including square, rectangular, round and even heart-shape. Belgian waffles, which are often heaped with fresh strawberries and whipped cream, are made on special waffle makers with particularly large, deep grids. Most modern waffle irons have nonstick surfaces. Waffles are popular not only for breakfast, but for desserts as well. Savory waffles can be topped with creamed meat or vegetable mixtures.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Choux paste is a french pastry used in a number of delicious treats including eclairs and profiteroles.  The process for making this pastry is quite different from the way in which you would normally create a pastry.  Epicurious.com does and excellent job of describing how and what this pastry is made of, so without further ado here is their definition for choux paste.

“choux pastry [shoo] (Definition from epicurious.com)
Also called choux paste, pâte à choux  and cream-puff pastry , this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream puffs, choux  pastry is used to make such specialties as eclairs, gougere and profiteroles.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Today’s Food TV Face-Off is going to be Emeril Lagasse vs. Dave Lieberman, in a panzanella showdown.  You may not be familiar with the term panzanella.  Panzanella is an Italian dish.  For a complete definition I went to one of the best sources on the web www.epicurious.com. 

“ panzanella
[pahn-zah-NEHL-lah]
An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar and seasonings and chunks of bread. Some versions also include cucumbers, anchovies and/or peppers. More traditional recipes call for soaking the bread in water and then squeezing the water out. Others suggest browning the bread in olive oil before adding it to the salad.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Today I am doing some posts utilizing sweet red bell peppers.  What makes some peppers sweet and others hot?  Capsaicin.  You have probably heard the term before when making dishes like chili, but what is capsaicin?  Today’s definition comes from www.epicurious.com

“capsaicin
[kap-SAY-ih-sihn]
A potent compound that gives some CHILES their fiery nature. Most of the capsaicin (up to 80 percent) is found in the seeds and membranes of a chile. Since neither cooking nor freezing diminishes capsaicin’s intensity, removing a chile’s seeds and veins is the only way to reduce its heat. The caustic oils found in chiles cause an intense burning sensation, which can severely irritate skin and eyes. Capsaicin is known for its decongestant qualities. It also causes the brain to produce endorphins, which promote a sense of well-being.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Today’s daily definition comes from the USDA.  We all see labels with organic when we go to the grocery store, but what exactly is an organic product.  Here’s the definition for organic food from the USDA.  If you want more information on the National Organic Program through the USDA here’s the link http://www.ams.usda.gov/NOP/indexIE.htm.

“Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.  Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”

Sometimes with the daily definition I just can’t help but include two things.  When you think of herbs, you think of spices and vice versa.  So what makes a spice a spice and what makes an herb and herb?  I can’t think of a better place to figure it out than over at www.epicurious.com. 

Epicurious defines a spice as “Pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees (whereas HERBS usually come from the leafy part of a plant).”

And an herb is defined as “The fragrant leaves of any of various annual or perennial plants that grow in temperate zones and do not have woody stems. Herbs can be purchased in dried or fresh forms. Some, like chives, are also sold frozen. Some of the more commonly available fresh herbs are BASIL, BAY LEAF , CHERVIL, CORIANDER, MARJORAM, MINT, OREGANO, PARSLEY, ROSEMARY, SAGE, SAVORY, TARRAGON and THYME.  Dried herbs are available year-round in metal or cardboard boxes, bottles, cellophane packages and unglazed ceramic pots. They have a stronger, more concentrated flavor than fresh herbs, but quickly lose their pungency.”

So there you have it the difference between a spice and an herb.  Still having trouble figuring out if what you have is a spice or an herb?  Check out epicurious’ herb and spice chart.

You see all those buttons on your blender - chop, crush, puree.  Recipes often call for something to be pureed, like a soup.  What is the definition for a puree?

Today’s definition comes from CD Kitchen online -

“Puree - to process a food into a smooth paste, usually with a blender or food processor, or by pressing the food through a fine sieve or food mill”

Yesterday, I did a couple of posts on eggs, so I thought why not stick with the theme.  Today’s daily definition is for meringue.  When most people think of meringues the first thing that comes to mind is lemon meringue pie.  There are other types of meringue, of course, for a thorough look at meringues visit www.epicurious.com.  Today’s definition comes from Merriam Webster online.

“meringue -

1 : a dessert topping consisting of a baked mixture of stiffly beaten egg whites and sugar
2 : a shell made of meringue and filled with fruit or ice cream”