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Oaky
In wine tasting, this term describes the warm, spicy notes reminiscent of vanilla and toast that develop when wine matures in oak barrels. While a subtle oak essence enhances complexity, overpowering oaky flavors are generally considered a flaw.
Oatmeal
Ground oats, typically coarse in texture, used as a nutritious breakfast cereal and an ingredient in various baked goods.
Oats
A cereal grain (Avena sativa) recognized for its high nutritional value, commonly used in healthful dishes ranging from porridge to granola.
Instant Oats
These are rolled oats that undergo partial cooking and drying, enabling rapid preparation without sacrificing texture.
Quick-Cooking Oats
Rolled oats sliced into smaller fragments to shorten cooking time, ideal for faster breakfast options.
Rolled Oats
Oat kernels that have been steamed and pressed into thin flakes; often referred to as old-fashioned oats, they retain a chewy texture when cooked.
Oblique Cuts (Roll Cuts)
A knife technique producing small, angular slices of vegetables that enhance presentation and facilitate even cooking.
Octopus
Marine cephalopods found across oceans such as the Atlantic, Pacific, and Mediterranean. Raw octopus displays a grayish hue which turns deep purple upon cooking. Its lean, white flesh offers a firm yet slightly chewy texture with a mild seafood flavor. Also known as devilfish in some regions.
Offset Spatula
A kitchen utensil featuring a flat, blunt-edged steel blade offset near the handle, creating a “Z” shape. Available in various sizes, it excels in spreading frostings, transferring foods, and handling grilled items, sometimes referred to as cake or grill spatulas depending on blade dimensions.
Oignon Piqué (French)
An aromatic component made by attaching a clove to a peeled onion and bay leaf; commonly added to stocks, sauces, and soups for subtle flavor infusion.
Oils
Predominantly plant-derived fats that remain liquid at ambient temperature, used extensively for cooking, finishing, and flavor enhancement.
Oily
A sensory descriptor indicating a greasy surface or mouthfeel, often due to high oil content in preparation or naturally occurring lipids, as found in aged cheeses.
Okra
The edible seed pods of Abelmoschus esculentus, a tropical plant native to Africa. Recognizable by ridged green skin and a flavor akin to asparagus, okra is widely employed in Southern U.S. and African cuisines. Its mucilaginous texture makes it a natural thickener in soups and stews; also known as gumbo or ladies’ fingers.
Old Bay Seasoning
A proprietary blend that features celery salt, mustard powder, paprika, and a secret mix of spices, cherished for enhancing the flavor of shellfish and seafood dishes.
Olive
The fruit from the Olea europaea tree native to the Mediterranean basin, varying in ripeness from green to black with a single pit inside. Raw olives are bitter and undergo curing or pickling before consumption or oil extraction. Sizes range from medium to jumbo.
Olive Oil
Extracted from pressed, ripe olives, this oil is prized for its fruity aroma and health benefits, classified by acidity levels, and utilized in cooking, dressings, and flavoring.
Extra Virgin Olive Oil
The highest quality olive oil achieved from the initial cold pressing, with an acidity level under 1%, ranging in color from pale straw to vibrant green, renowned for its rich flavor.
Light Olive Oil
A refined oil from the final pressing with a mild taste, light color, a high smoke point, and acidity up to 3%, suitable for high-temperature cooking.
Pure Olive Oil
A refined olive oil stripped of much of its flavor and color through mechanical and heat processes, with acidity up to 3%.
Virgin Olive Oil
With an acidity level near 2%, this oil offers a less fruity taste than extra virgin olive oil and varies in color from pale yellow to medium green.
Omelet (Omelette)
A classic dish made by beating eggs with seasoning and sometimes milk or water, cooked gently in butter until firm. It can be served plain or filled with sweet or savory ingredients, either flat or folded.
Omelet Pan
A shallow pan featuring gently rounded sides and a flat base, commonly available in 6 to 10 inches diameter, often with nonstick coating, designed specifically to prepare omelets.
Simple “One-Two-Three-Four” Cake
A traditional American yellow cake recipe notable for its ease: one cup of shortening, two cups of sugar, three cups of flour, and four eggs, combined with leavening and flavor extracts.
Onion
1. Members of the Allium genus, native to Central Asia, known for their pungent aroma and flavor. Colors range from white to yellow to red, and sizes and shapes vary. Onions are versatile, eaten raw, cooked, or used as a seasoning base.
2. Commonly, the term refers to the yellow onion (Allium cepa) with golden skin, crisp white interior, and sharp flavor.
Onion Flakes
Dried slices or pieces of onion, commonly used in seasoning blends or as a convenience ingredient.
Onion Powder
Finely ground dehydrated onions used as a flavoring agent.
Onion Salt
A seasoning mixture blending powdered dried onion and salt.
On The Half Shell
A presentation style where shellfish, such as oysters or clams, are served raw nestled in their bottom shells over crushed ice, often accompanied by lemon wedges and dipping sauces like cocktail sauce or horseradish.
Opaque
A term in wine and beer tasting describing beverages that are impenetrable by light, such as stouts or certain dark reds.
Open-Faced Sandwich
A sandwich consisting of a single slice of bread garnished with various toppings like meats, cheese, and vegetables, typically served warm or cold, occasionally with hot gravy poured over the top.
Organic
1. Traditionally, compounds containing carbon, derived from living organisms.
2. Foods cultivated without synthetic pesticides, fertilizers, or additives, emphasizing sustainable and chemical-free practices.
Organic Farming
Agricultural practice focusing on natural methods that avoid chemical pesticides, herbicides, and synthetic fertilizers to maintain soil health and reduce environmental impact.
Orzo
An Italian pasta resembling a large grain of rice, often used in soups and salads.
Osetra Caviar
A prized variety of caviar with medium-sized, golden to brown eggs noted for their rich, oily texture and robust flavor.
Osso Buco
An Italian specialty involving veal shanks braised slowly with olive oil, white wine, vegetables, and lemon peel, traditionally finished with gremolata and served alongside risotto.
Ostrich Meat
Lean, red meat from the large flightless African bird, known for its beef-like taste and texture, turning from purple to brown upon cooking.
Oven-Dried Tomatoes
Tomatoes dried in an oven setting, resulting in chewy texture and a flavor milder than classic sun-dried tomatoes.
Oven Frying (Ovenizing)
A cooking technique where food, often meat, is coated in flour, brushed with fat, and baked without turning, creating a fried effect using the oven.
Ovenproof
Applies to cookware made from heat-resistant materials like glass or ceramics that can safely withstand oven temperatures.
Oven Spring
The rapid expansion and rising of yeast-leavened dough shortly after entering a hot oven, as gases within expand.
Ovenware
Cookware made from materials that endure oven heat, including glass, ceramic, and stoneware, used for baking and serving.
Overproof
Allowing yeast dough to ferment past the ideal point, potentially causing collapse or poor texture.
Oxidation
1. Chemical interaction with oxygen that often alters food properties, sometimes negatively.
2. A metabolic process in living organisms where nutrients react with oxygen to release energy.
Oxtail
A flavorful, bony cut from the tail of beef or veal, rich in collagen, often braised for soups and stews.
Oyster
Saltwater bivalves with rough grayish shells and soft, briny flesh. They are enjoyed raw or cooked, with major types including Atlantic, European flat, Olympia, and Pacific oysters.
Oyster Cracker
A small, round cracker with a firm texture, traditionally served alongside oyster stew.
Oyster Knife (Shucking Knife)
A short, stout blade designed to pry open oyster shells safely, often featuring a hand guard.
Oysters Rockefeller
An iconic American dish of oysters baked on the half shell topped with a rich mixture of spinach, breadcrumbs, and seasonings.
