Recipes
Culinary Dictionary
| Search: | All culinary Terms | ||
| Back to categories | |||
| Category: Meats and poultry |
|
Submit Term | ||
Category words | ||
| All | ||
| There are 22 entries. | ||
| Pages: 1 2 » |
| Image | Term | Definition |
 |
Andouille | A large black-skinned tripe sausage, cooked and served cold in slices as an hors d'oeuvre. In France, there country of origin, these sausages are usu[...] Learn more |
 |
Andouillette | Small tripe sausages of a mild and sometimes bland flavor, useful for picnics. They are usually contained in knobby lengths of gut; however, this does[...] Learn more |
 |
Bacon | Bacon comes from the side of the pig. The meat is cured and usually smoked before you cook it at home. It's the fat in the bacon that provides mos[...] |
 |
Beef T Bone | The T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side contains meat from the stri[...] Learn more |
 |
Blood Sausage | Blood sausage also known as blood pudding and in Ireland as black pudding, this large link sausage is made of pig's blood, suet, bread crumbs and oat[...] Learn more |
 |
Cabanossi | A salami-type sausage popular in Southern Europe[...] Learn more |
|
Capicollo | Seasoned ham-like cured meat made from pork neck. Coppa is Italian for the unseasoned cured mea, and collo means neck. It's usually thinly sliced for [...] Learn more |
 |
Chapon | Castrated male chicken[...] Learn more |
 |
Chine | The section of lower backbone that interlocks the ribs and membrane. It should be removed to facilitate boning or carving of meats such as a standing [...] Learn more |
|
Chop | Designates a small cut of meat taken from and including a part of the rib. The most popular forms of chops are pork, veal and lamb. The term can also [...] Learn more |
|
Cutlet | A piece of meat from the leg or rib; also croquet mixture shaped like a chop or meat cutlet.[...] Learn more |
 |
Egg | Eggs provide high-quality protein and vitamins along with iron and other trace minerals. Their positive contributions to the diet are similar to [...] |
 |
Entrecote | A steak taken from the rib section of beef. It is boneless and has a very thin layer of fat. Although steaks cut from the loin end of a rib are of fin[...] Learn more |
|
Escargot or snail | Snails. They can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a [...] Learn more |
 |
Galantine | A pate-like dish made from the skin of a small animal, most often chicken or duck, which is then stuffed with forcemeat from the same animal. Addition[...] Learn more |
|
Goat | Provides a delicious, protein-rich meat that is most frequently eaten by people in South America and the Middle East. Cabrito refers to the meat of[...] |
 |
Ground Meat | Ground meat is meat finely chopped by a meat grinder. It is called mince or mince (d) meat outside North America. Ground meat is an econom[...] Learn more |
 |
Ham | Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion[...] Learn more |
 |
Mortadella | Large, lightly smoked sausages made from pork, beef or veal. The US version of this sausage takes its name from Bologna where it is a specialty. Morta[...] Learn more |
 |
Osso Buco | An Italian dish comprised of crosscut slices of veal shank that has been braised with vegetables, aromatics and stock. Milanese style osso buco comes [...] Learn more |