Although the best olive oils come from the process of cold pressing, this is only one of many factors that are involved in the making of high quality oil. The very best oils are called "Extra Virgin," however those called "Virgin" and Pure are also good. Extra Virgin Oil is made from the first pressing of specially selected olives that must be picked by hand and the oil must contain less than 1% of oleic acid
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VEGETABLE OIL
Vegetable oil is the most popular all-purpose oil because it has very little aroma or flavor. Vegetable oil is a mild tasting oil, produced by combining several different refined oils, usually containing coconut or palm oils.
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WALNUT OIL
Walnut oil is extracted from the kernels of walnuts, which contain an edible oil. It has a rich taste, primarily used in salads. It is expensive to produce and has a short shelf life -- even when unopened. For this reason, store the oil in a cool place (do not refrigerate) and purchase only in small quantities.
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ORANGE LIQUEUR
Orange liqueur is obtained by infusing the peel of the orange with alcohol. Because the peel is used instead of the pulp, orange liqueur tends to have a slight bite. Although you can drink it straight from the glass, orange liqueur works well in marinades, coffee, fruit salads and desserts. Cointreau, Curaτao and Grand Marnier are all brands of orange liqueur.
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ORANGE WATER
Orange water, an ancient flavoring, is a perfumed water distilled from orange blossoms. None of the highly perfumed sweet dishes of the Mediterranean basin would be possible without the use of either orange or rose water. Although orange water can be used in everything from meat stews, to salads, to coffees, it is most often found in Turkish Delight and baklava. Keep in mind that since it is a very powerful flavoring, a little bit goes a long way.
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ROSE WATER
Rose water, a diluted form of rose oil, is an ancient flavoring used to sweeten the highly perfumed dishes of the Mediterranean nations. Like Orange water, its uses in cooking are numerous, its flavor is strong and is best known in Turkish Delight and baklava. Rose water is also a refreshing and delicate drink to complement any Mediterranean meal.
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SHERRY
Sherry, originating in Spain, is a strong wine, ranging from very dry to very sweet. The majority of sherries are a beautiful yellow or lime, made from white grapes and are often fortified with a bit of brandy. The Palomino grape is the principle grape used in the production of sherries but unfortunately, the grape usually doesn't ripen with enough acidity to produce a well-balanced table wine. A general rule when cooking with sherry is that a little bit goes a long way. Sherry makes a very nice addition to many soups, sauces and poultry dishes.
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BALSAMIC VINEGAR
Balsamic vinegar is known in Italian as "aceto balsamico" and originated in Modena, Italy. The term "balsamic" comes from the Italian word for "balm." It is produced from unfermented grape juice which is aged in wooden casks. The best balsamic vinegar is aged for at least ten years. At its highest quality can be served as an after-diner drink, as it is so mellow and smooth. Commercial balsamic vinegar can be purchased as well.
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RED-WINE VINEGAR
Red-wine vinegar is produced by fermenting red wine. There are many types of red-wine vinegar -- the best are aged slowly in wooden vats.
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WHITE-WINE VINEGAR
White-wine vinegar is produced by fermenting white wine. Champagne vinegar and zinfandel vinegar are two types of white-wine vinegar. The best white-wine vinegar has been aged slowly and naturally in wooden vats.
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VODKA
Vodka, a diminutive form of the Russian word for water, is a colorless alcohol made from potatoes, grain and molasses. The Russians and Poles have been arguing for centuries as to which country it originated in. Vodka, generally speaking, has a neutral taste and as a result, it has become very popular in mixed drinks. In cooking, it is used primarily in desserts and sweets, particularly ice cream.
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PORT
Port is a strong sweet wine whose name suggests its place of origin, Portugal. The majority of port is a beautiful burgundy or ruby and is made from red grapes, although there is also a white port made from white grapes. Port is generally stronger and sweeter than most table wines and keeps very well after the bottle has been opened. It is also often fortified with a bit of brandy. A general rule when cooking with port is that a little bit goes a long way. Port makes a very nice addition to many meat and poultry dishes, including duck and pΓtΘ.
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WINE
Gastronomers and chefs all over the world are in general agreement that cooking with wine can often transform an ordinary dish into a superb one. The Chinese-American poet-philosopher Lin Yutang declared that "the beginning of civilization can be marked as that moment when the first cook realized that wine belongs in the cooking pot as much as it does in the wine glass."
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PORK SAUSAGE CASING
Sometimes referred to as "skins," pork sausage casings are the intestines of the pig and are used to make sausages. Artificial casings are also available.
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PORK SHOULDER
The shoulder, available on the bone or off, is one of the most tender cuts of the pig. It is most often used for kebabs and casseroles.
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PORK FAT
Pork fat, or lard, has a soft greasy texture and a distincitive taste. It is used for sautΘing and frying and also in pie doughs.
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LEG OF PORK
The leg of pork is always one of the hind legs. It is a very tender and lean cut available on the bone or off, and sometimes rolled. The leg is almost always roasted.
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PORK LOIN
The loin is a tender and very lean joint that is usually roasted.
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BACON
Bacon, sold either sliced or in slabs and either smoked or unsmoked, is the belly of pork. It almost always has a very high fat content. Canadian bacon is from the loin of the pig, and as a result, is much meatier.
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QUAIL/QUAILS
One of the traditional reasons for these birds popularity is that they are so easy to catch. Quails tend to make their migratory flights during the night-time hours. By dawn, exhausted from a strenuous night, they settle on the beaches or in the dessert, so exhausted that one can simply walk around, picking up as many quail as one likes for the day's meal.
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VEAL BRAIN:
Veal, or calf's brain, is pale pink in color and very delicate. Considered a delicacy in parts of the region, it can be sautΘed or fried.
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VEAL STOCK:
Veal stock is a liquid which is produced by cooking aromatic vegetables such as onions, leeks, carrots and celery, along with fresh herbs, bones and lean meat. If you brown the meat at the beginning of the process, the stock will be brown; if not it will be clear.
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LEG OF VEAL:
The leg of veal is a prime cut. Although it can be grilled, in the Mediterranean region it is always roasted. The shin of the leg is often used in stocks and soups.
