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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.

Vanilla Sugar:
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.

Veal Oscar:
A classic Swedish dish. Traditional preparation for Veal Oscar has veal medallions topped with crabmeat and asparagus and a little béarnaise sauce.

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.

Vegemite 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 find it.

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!

The following history is courtesy of Linda Stradley and her web site What's Cooking America at http://whatscookingamerica.net .

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.

In 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%.

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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.

Velouté Sauce:
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, Verjuice<:
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.

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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 surprisingly delicious.

Infectious, disease-causing particles that reproduce by invading and taking over living cells.

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 surprisingly delicious.

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.

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