Cook’s Encyclopedia – V
vacherin: a crisp, sweet meringue shell used as a serving vessel for fruit and ice cream.
vanilla: bean dried, long, thin pod from a tropical golden orchid grown in Central and South America and Tahiti; the tiny black seeds inside the bean are used to impart a luscious vanilla flavour in baking and desserts. Essence obtained from vanilla beans infused in water. A non-alcoholic version of essence. Extract, concentrated essence that ghas been reduced in a sugar syrup to a more concentrated from. Use 1:2 in place of essence/ extract or 2:1 in place of beans.
vanilla essence: an inexpensive substitute for pure vanilla extract, made with synthetic vanillin and other flavourings.
vegetable mix: (frozen) consists of frozen corn, peas, capsicum, carrot and other vegetables.
velouté: a sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone. The word velouté is French for velvet, which describes the sauce’s finish.
verjuice: unfermented grape juice, with a delicate lemon-vinegar flavour. Available from delicatessens.
vermicelli noodles: also known as sen mee, mei fun or bee hoon. Similar to bean threads, only are longer and made with rice flour instead of mung bean starch.
vichyssoise: a chilled soup of potatoes and leeks.
victual: food or other provisions.
Vienna almonds: toffee-coated almonds.
Vietnamese mint: not a mint at all, this narrow-leafed, pungent herb, also known as Cambodian mint and Laksa leaf (daun Laksa) is widely used in many Asian soups and salads.
vinegar: balsamic authentic only from the province of Modena, Italy; made from a regional wine of white trebbiano grapes specially processed then aged in antique wooden casks to give an exquisite pungent flavour. Cider made from fermented apples. Malt made from fermented red wine. Rice made from fermented rice, colourless and flavoured with sugar and salt. Also known as seasoned rice vinegar. White made from spirit of cane sugar. White wine made from white wine. Red wine based on fermented red wine.
vine leaves: tender, lightly flavoured leaves of the grapevine, used in ethnic cuisine as wrappers for savoury mixtures. As the leaves are usually packed in brine, they should be well rinsed before use.
violet crumble bars: chocolate dipped honeycomb.
vitello tonnato: thinly sliced roast or braised veal, served cold with a creamy, piquant tuna sauce. This combination may sound a bit unusual, but is surprisingly delicious.
vol-au-vent: a large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid.
volume: the amount of space that is enclosed within an object or solid shape. High-volume bread means a larger loaf.