Tinfoil Chef

Here’s some more terms. By the way, I’m not restricting this to just terms that apply to techniques, methods and styles. I’m also including ingredients, especially those that are out of the ordinary for your average Joe type American cook.

Wasabi is a good example. It’s a spice that comes from a knobby green root of the Japanese plant wasbia japonica. It’s a traditional condiment that is served with Japanese sushi and sashimi dishes. It’s got the same kind of warming / stinging nasal sensation as horseradish and can be as hot or hotter.

Zabaglione This is a whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur.

Zest, as in Orange Zest, is the thin, brightly colored outer part of the rind of citrus fruits. The essential oils found in it make it an ideal flavoring. You get the zest by using a grater, citrus zester, or a vegetable peeler. You can even use the edge of a serrated knife if you’re careful. You only want to remove the colored layer. The bitter white pith that you find under it isn’t harmful, but that’s not the flavor you want to add to your recipe

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