Category: E
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Etouffe
Smothering food with plenty of sauce.
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Estouffade
A dish whose ingredients are slowly stewed. A succulent meat dish, slow-cooked in a covered casserole dish with only a small amount of liquid.
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Essential elements
Those elements necessary to maintain normal metabolic functions. Some are required to trace quantities (iron, copper, and zinc) while others are required in larger amounts (calcium and magnesium). In botany, elements of the soil and air required by plants for normal growth and development. A chemical element which is necessary to the body’s growth or…
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Escargot
A snail.
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Enzymatic browning
The darkening of plant tissues to chemical action caused by enzyme activity.
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Entree
The principal dish of a meal in the U.S. In North America an entre’e is the main dish of a meal; in Britain it is the dish served before the roast; and in France it is the third course, one usually served with a white or brown sauce. In a sense, it is the British…
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Enrobe
To coat a product, generally by dipping.
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Enriched
Generally means replacement of nutrients which are lost in processing; sometimes means addition of nutrient(s). The process of returning foods of some nutritional elements removed during processing, enrichment. Having something extra added. For example, vitamins or minerals may be added to a food in order to enrich it. Term used to describe a food to…
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En papillote
Sealing food in a parchment bag prior to baking, and opening the papillotes in front of guests so they can savor the aroma of this Creole classic.
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Enology
The art, science and study of wine-making. The science of producing and evaluating wine. Also spelled oenology.