A terrine is a French term used to describe a preparation made in a deep glazed usually rectangular earthenware dish with tall sides.
Terrines are often made of mixed meats or game, as in a pâté or foie gras; but the term can also apply to terrines made from vegetables, seafood or fruits.
Ranging in style from the rustic -- served straight from the container and making handy picnic food -- to the elegant, served in neat slices that show off their ingredients, terrines may be served warm or cold, depending on the preparation.
Terrines are flavored with a variety of seasonings, and often enriched with alcohol, then usually cooked covered in a bain marie to ensure even cooking and to prevent the ingredients from drying out.
Basil is an aromatic herb originally from India. Common sweet basil is green, with large, soft leaves. It is the star ingredient in Italian pesto, and iconic Italian dishes such as the caprese salad. It is also commonly used in Provençal dishes like soupe au pistou.
Thai basil is an herb that can refer to three different types of basil used in Thai cooking -- Queen of Siam, Holy Basil or Horapa, which is the most commonly used Thai basil in the United States. It has purple stems, small greenish purple leaves, and a licorice taste that is distinct from Italian sweet basil.
Thai basil adds a subtle anise flavor and perfume when plunged into hot soups (including Vietnamese Phở), stir-fried dishes or curries just before serving. Or it can be eaten fresh in salads, wrapped in a lettuce leaf with mint, or fried in spring rolls.
Pâté is a French word that refers to an everyday spreadable meat terrine. Blended to a silky texture or left chunky to make what is known as a country pâté, it's the French equivalent of meatloaf.
Pâté may include seasoned pork, veal, liver, poultry, game, fish or vegetables, plus herbs, spices and two of our favorite things, fat and alcohol. Pâtés baked in pastry are called pâté en croûte. You can eat your pâté hot or cold, usually as an appetizer or a first course.
Red pepper is a generic term that usually refers to red-colored Cayenne pepper, which is made from dried, ground hot chile peppers named after the capital of French Guiana where they originate.
Red pepper flakes are the dried seeds and flesh of the Cayenne pepper.
Used to add heat and excitement to food, Cayenne has also been used for medicinal purposes for centuries, to help treat everything from circulatory problems to sore throats.
Do I need a digital instant-read meat thermometer?
Do I need a digital instant-read meat thermometer?
For $10-25, you'll have the most foolproof way to ensure that the meat you cook is done to how you (and the people you're feeding) like it. It's simply the most reliable way to get meat right.
Here are the temperatures to aim for. If you're going to let the meat rest before serving it (which is a good idea), take it out 3F (single pieces of meat) to 5F (roasts and whole birds) cooler than the temps listed below:
Pork
slightly pink: 150F
Poultry (chicken, turkey, cornish hen)
160F
Beef
rare: 125F-130F
medium-rare: 130F-135F
medium: 135F-150F
Lamb
rare: 125F
medium-rare: 130F
medium: 135F
Duck
Whole duck: 170F in the thigh
Breasts:
rare: 130F
medium-rare: 135F
medium: 140F
Sausages and ground meat:
170F
Note that trichinosis (which used to be danger with under-cooked pork) is killed at 137F. Salmonella is killed at 160F. If you're worried about salmonella, cook everything to 160F.
A pistachio is the seed of a tree native to the mountainous regions of northern Iran, Afghanistan and Turkey -- and pistachios figure heavily in the cuisines of these cultures.
Even though it's not a true nut, the pistachio is considered a culinary nut and has been used for thousands of years in both sweet and savory dishes.
Pistachios are similar in texture to almonds, with a more complex, floral flavor and a pale green color.
The key to good pistachios is freshness; get them from a busy store with high product turnover if you can.
Good quality pistachios feel solid and have a hard (not brittle) shell that's easily split with your fingers.
Choose pistachios in tightly sealed plastic packages and not big bins, and avoid those whose naturally beige shells are dyed red or green -- the dye does nothing but stain your fingers!
Like all nuts with a high fat content, pistachios should be kept in a cool, dark place.
When stored at room temperature, they should be kept in a sealed bag, glass or plastic container to avoid contact with air and eaten within a few weeks.
Pistachios will last a few months in the refrigerator and up to a year in the freezer.
Lemon zest adds a bright spark to a dish. There are lots of tools for zesting a lemon -- zester, a knife -- but it's hard to go wrong with a fine grater (such as the popular Microplane version), which makes a beautiful light zest that melds into a dish and gives great flavor.
To zest with the Microplane, just rub the lemon in one direction against the little blades. Turn the lemon as you go so you remove only the yellow part -- the zest. You don't want the white pith just beneath -- it's bitter.
If you use a traditional zester, which makes long, thin strands of zest, or a knife, be sure to finely chop the strands with a knife. The finer shrivels of zest will permeate the dish better than the strands.
To get the most flavor out of lemon zest, add it toward the end of cooking.
Recipe: Agnolotti With Eggplant, Tomatoes And Garlic (Cookthink)
Recipe: Broccoli With Fettuccine, Lemon Zest And Parmesan (Cookthink)
Recipe: Cremini Mushroom Risotto With Lemon Zest (Cookthink)
Reference: What is a Meyer lemon? (Cookthink)
