myFresha-licious: Cooking Terms – N to O

Cooking Terms – N to O


Napoleon – A dessert made of layers of puff pastry filled with pastry cream
Nasturtium – All parts of the nasturtium are eaten, except the roots. The leaves and stems are peppery, and may be added to salads or sandwiches. Whole flowers may be used as a garnish, and seeds and buds can be pickled like capers.
Net Weight – The weight of the total contents of a can or package.
Newburg – A rich dish of cooked lobster, shrimp, or other shellfish in a sauce made of cream, butter, egg yolks, sherry, and seasonings. The dish is often served over toast points.
No-Time Dough –A bread dough made with a large quantity of yeast and given no fermentation time except for a short rest after mixing.
Nonpareil – A tiny hard candy used to decorate cookies, candy, cakes, etc..
Nopales – Fleshy leaves of the prickly pear, or nopal cactus. Nopales have a tart, green bean-like flavor. The thorns are shaved off before using, then they are usually simmered until tender then used in salads, scrambled eggs, and other dishes.
Nougat – A chewy or hard confection made with honey or sugar, nuts, and sometimes chopped dried or candied fruit. White nougat is made with beaten egg white.
Non-Reactive Pan – A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Nutmeg – An aromatic spice with a sweet and spicy flavor. Nutmeg is a hard, oval seed about 1 inch long. It’s available ground or whole.
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O’Brien Potatoes – A dish of diced potatoes, onions, and sweet peppers or pimientos, fried until browned and crisp.
Oeuf – The French word for “egg.”
Offal – The general term for parts of an animal other than Meat (muscle tissue).This includes internal edible parts of animals especially organs and glands andalso extremities such as feet, head, tongue andtripe.
Okra – A vegetable brought to the U.S. South by African slaves. Okra pods are green and ridged. When cooked, okra gives off a viscous substance which may serve as a thickener in some dishes.
Old Dough – A dough that is overfermented.
On the Half Shell – This phrase usually describes oysters served on the bottom shell, either raw on a bed of crushed ice or cooked on a bed of rock salt.
One-Stage Method –A cookie mixing method in which all ingredients are added to the bowl at once.
Olives – are the small oval fruit of the olive tree. The fruit ripens from green to black; the flesh encloses an oval stone and is the source of olive oil – the fruit stoned or stuffed is used as an appetiser and as a flavouring and ingredient in dishes. Originating in the eEast the Olive was consumed by both the ancient Egytians and Greeks and was spread in its cultivation to all Mediterranean regions by the Romans. More recently the low level of saturated fat has made the olive more popular as a healthy and tastier alternative to other vegetable oils. There are two basic types of olive green and black (ripe). Green olives are harvested before they ripen and treated with an alkali to reduce the bitterness the rinsed and pickled in brine.Black Olives are harvested when fully ripe and are not treated with alkali but are still pickled in brine.
Orange Roughy – A mild flavored New Zealand fish with white flesh, orange roughy is also low in fat.
Oregano – A pungent herb, similar to marjoram. Oregano can usually be found dried, ground, or fresh.
Orgeat Syrup – A sweet syrup used in cocktails, orgeat syrup is made with almonds, sugar, and rose water or orange-flower water.
Orzo – A form of pasta which is sometimes called “barley” it resembles rice and comes in various sizes grains. More associated with greek cookery than Italian. Cook in boiling salted water or stock.
Othello A small (single-portion size), spherical sponge cake filled with cream and iced with fondant.
Oven Spring – The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat.
Oxalic Acid – Oxalic acid is found naturally in many plants, but is poisonous in excessive amounts. Spinach, rhubarb, sorrel all contain measurable amounts of oxalic acid. It actually forms insoluble compounds with calcium and iron which inhibit their absorption by the human body, thus diminishing the purported nutritional value of some vegetables, particularly spinach.