The state of negative pressure. Reflects how thoroughly air is removed from within a jar of processed food--the
higher the vacuum, the less air left in the jar.
A wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated sugar or confectioners sugar - usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before
the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods, fruit and other desserts. Vanilla beans may be reused
in this fashion for 6 months.
classic Swedish dish. Traditional preparation for Veal Oscar has veal
medallions topped with crabmeat and asparagus and a little béarnaise
Historians agree that Veal Oscar
was named in honor of King Oscar II (1829-1907), king of Sweden and
Norway who liked to have veal prepared in a similar way.
A strict vegetarian who consumes no animal products.
is considered as much a part of Australia's heritage as kangaroos and the
Holden cars. It is actually an Australian obsession that has become a
unique and loved symbol of the Australian nation. A Vegemite sandwich to
an Australian kid is the equivalent of a peanut butter and jelly sandwich
to an American kid - but the taste is QUITE different! Australian children
are brought up on Vegemite from the time they're babies. It is said that
Australians are known to travel all over the world with at least one small
jar of Vegemite in their luggage, for fear that they will not be able to
Vegemite is one of
several yeast extract spreads sold in Australia. It is made from leftover
brewers' yeast extract (a by-product of beer manufacture) and various
vegetable and spice additives. It is very dark reddish-brown, almost
black, in color. It's thick like peanut butter, it's very salty, and it
tastes like - well let's just say that it is an acquired taste!
In 1922, a young Australian by the name
of Fred Walker decided to try to make a special "yeast extract" that would
be as delicious as it was nourishing. The chief scientist in the company
Fred owned was Dr. Cyril Callister, and it was Dr. Callister who invented
the first Vegemite spread. He used brewer's yeast and blended the yeast
extract with ingredients like celery, onion, salt, and a few secret
ingredients to make this paste. After a national competition to find a
name in 1923, it was launched as Vegemite.
World War II, soldiers, sailors, and the civilian population of Australia
all had Vegemite included in their rations and it got so popular that it
fell into short supply. Vegemite recently celebrated its 75th birthday.
In 1935, the recipe and manufacturing methods was sold to Kraft Foods and has
been wholly owned and made by American companies. The main change to the
original recipe in recent years has been to reduce the salt content from
10% to 8%.
A sauce of various stock bases thickened with a roux. This is used
as a base for other more complex sauces, though it may be used alone.
Also called sauce blanche
grasse or fat white sauce, rich white sauce. One of the
five "mother sauces." It is a stock-based white sauce that can be made
from chicken, veal, or fish stock thickened with white roux. (See Mother
Sauces for more information.) Allemande Sauce: Veal veloute with egg yolk and cream liaison. Supreme Sauce: Chicken veloute reduced with heavy cream. Vin Blanc Sauce: Fish veloute with shallots, butter, and fines herbs.
Verjus is a French term that when translated
into English mean "green juice." It is a medieval condiment that was once a staple of French provincial
cooking and is now enjoying a worldwide revival. Verjus is made
from semi-ripe and unfermented
wine grapes. The grapes are hand-picked from the vine during a
period called veraison, when the grapes change in color and the berries
begin to soften enough to press. Sugars at this harvest can range between
13 and 15 brix. Because verjus is made from wine grapes and shares the
same acid-base as wine, it is an elegant and delicate alternative to
vinegar and lemon juice as it is "wine friendly" and will not
distort the essence of the wine you serve.
All vermouths, both white and red, are
made from white wine that is flavored with aromatic herbal extracts and
spices. Dry vermouth is white and contains less sugar than red vermouth.
It can be served as an aperitif. White vermouth can be substituted for dry
white wine in cooking.
Very Low Density Lipoproteins:
Fat-carrying proteins that transport mostly triglycerides in the blood.
A sauce commonly used to dress salads, comprised of oil and
vinegar. Emulsified vinaigrettes use egg and/or mustard to stabilize the
dressing. Other combinations using acids other than vinegar, such as wine or
citrus juice, are also called vinaigrettes.
•Vitello Tonnato - Thinly sliced roast or braised veal, served cold with a
creamy, piquant tuna sauce. This combination may sound a bit unusual, but is
Infectious, disease-causing particles that reproduce by invading and taking over living cells.
A French term that means "flying in the
wind," which refers to the pastry's lightness. It is a classic French puff
pastry shell or cup with a lid that can be filled with a cream-sauce
mixture with meat or vegetables. Also filled with fruit/custard mixture as
a dessert. The shells can range in size from small individual ones to
eight-inch ones. Can be served as an appetizer or an entree.
Said to have been created by French chef, Marie Antoine Carême (1784–1833).
Careme, who considered the normal pastry used in the making of pie too ordinary and not fancy enough to be
presented at the luxurious banquets of the time, created this light and
airy pastry that "flew with the Wind when if left the oven.