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Glossary Selection
Old English Plum Pudding | |||
| Old English Plum Pudding is a raisin and citron steamed pudding | |||
Ostiones | |||
| Oysters | |||
Orecchiette | |||
 | Orecchiette is bowl or ear shaped pasta. | ||
Ossobuco | |||
| Osso buco is a regional dish from Piedmont in Italy. Osso buco translates literaly to bone hole a reference to the marrow which gives the dish its distinctive flavour and body. Traditionally a veal shank is used in this dish. Other staples include white wine, broth or stock, and aromatics. | |||
Olive oil cooking spray | |||
| A spray can of extra-virgin olive oil. Cooking sprays are a great way to add flavor while keeping down fat and calories. | |||
Olive paste | |||
| Tapenade is a spread consisting of, at the least black olives and olive oil pureed or chopped finely. It can also contain anchovies, capers, garlic, or parsley. | |||
Onion powder | |||
 | Onion powder is a spice used in cooking. It is made from finely ground dehydrated onions, mainly the pungent varieties of bulb onions. | ||
Onions | |||
 | Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. Onions (usually but not exclusively the bulbs) are edible with a distinctive strong flavour and pungent odour which is mellowed and sweetened by cooking. They generally have a papery outer skin over a fleshy, layered inner core. Used worldwide for culinary purposes, they come in a wide variety of forms and colors. | ||
Orange juice | |||
 | Orange juice (sometimes abbreviated OJ) is a fruit juice obtained by squeezing or pressing the interior of an orange. It is enjoyed as a beverage in many parts of the world and is often commonly associated with breakfast. Under U.S. law, products labeled orange juice must contain 100 percent real juice and pulp to be labeled as such. Orange drink may contain orange juice, but often contains added sugar. The largest exporter of orange juice is Brazil, followed by the United States (predominantly from Florida, where orange juice is the official state beverage). | ||
Oyster sauce | |||
 | Oyster sauce is a viscous sauce prepared from oysters and brine, often with chemical preservatives added, commonly used in Chinese and Filipino cuisine. The sauce is often used as a topping for steamed vegetables such as kailan and in stir-fries. Oyster sauce is said to be invented in 1888 by Mr. Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China. His company, Lee Kum Kee, continues to produce oyster sauce, to this day, along with a wide variety of Asian condiments. | ||