O

We currently have 36 entries that begin with this letter.

Oatcake [Cutting Terms] Print in friendly format Send this term to a friend 

- A flaky, flat Scottish biscuit made with oatmeal.



Ocote [Cutting Terms] Print in friendly format Send this term to a friend 

- [Spanish] small strips of pine used to kindle a fire.



Oeuf [Cutting Terms] Print in friendly format Send this term to a friend 

- [French] egg.



Oeuf a la Neige [Cutting Terms] Print in friendly format Send this term to a friend 

- Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise.



Offal [Cutting Terms] Print in friendly format Send this term to a friend 

- Edible internal organs of meat, poultry and game.



Oie [Cutting Terms] Print in friendly format Send this term to a friend 

- [French] goose.



Oignon [Cutting Terms] Print in friendly format Send this term to a friend 

- [French] onion.



Okra [Cutting Terms] Print in friendly format Send this term to a friend 

- Introduced from Africa by slaves; resembles a large green chile with longitudinal ribs outside and many round, slimy, but edible seeds inside; okra should be small, not over two or three inches long. Pods should be firm, undamaged, and not at all mushy. Use small unblemished okra for soups and stews and to thicken gumbos.



Olio [Cutting Terms] Print in friendly format Send this term to a friend 

- [Italian] oil.



Olive Oil [Cutting Terms] Print in friendly format Send this term to a friend 

- Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.



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