- Glossary
- Letter F
Culinary glossary of terms
The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.
Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.
Frog legs - a tender delicacy
Frog legs are a dish prepared from the hind legs of edible frogs, most commonly the green frog or bullfrog. They are considered a delicacy especially in French but also in Asian cuisine. The meat of frog legs is tender, white, and tastes similar to chicken. They are most often pan-fried in butter with garlic and parsley, but braised, grilled, and deep-fried versions also exist. In the Czech Republic, frog legs were traditionally consumed in southern Bohemia, where ponds and wetlands are abundant.
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Frying - the technique for crispy cooking
Frying is a cooking technique in hot fat or oil that creates a characteristic crispy crust through the Maillard reaction. Types include pan-frying with a small amount of fat, deep-frying in an oil bath, and stir-frying with constant stirring. Proper oil temperature is crucial for achieving a crispy result without excessive fat absorption. Frying is one of the oldest cooking techniques known to humanity.
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Fusilli, spiral pasta
Fusilli are Italian spiral-shaped pasta that excellently capture sauce thanks to their twisted form. They pair well with both meat and vegetable sauces.
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