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8 results found.
Term Pronounciation Definition
Udo [OO-doh] A Japanese vegetable that belongs to the GINSENG family. Its tender stalks resemble ASPARAGUS but have a light FENNEL flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.
ugli fruit [UHG-lee] Its origins are vague, but the native Jamaican ugli fruit is believed to be a TANGERINE-GRAPEFRUIT hybrid (though the POMELO may also have been involved). It ranges in size between that of a NAVEL ORANGE and a giant grapefruit. Its acid-sweet flavor suggests grapefruit with hints of orange. The extremely thick, yellow-green skin fits rather loosely over the large, juicy, yellow-orange pulp sections. Ugli fruit is available on a limited basis around the country from winter to spring. Choose fruit that's heavy for its size and that gives slightly to palm pressure. Store at room temperature and use within 5 days or refrigerate up to 3 weeks. Ugli fruit may be prepared and eaten in any way suitable for grapefruit. It's an excellent source of vitamin C.
umeboshi [oo-meh-BOH-she] Pickled Japanese plums that are picked before they're ripe, then soaked in brine and red SHISO leaves, the latter of which adds flavor and a pink coloring. This Japanese condiment is very salty and tart and is a popular adjunct to most Japanese meals, including breakfast. Pureed umeboshi, called bainiku , is used as a seasoning. Umeboshi can be found in jars and cans in Asian markets and in some gourmet markets.
univalve [YOO-nuh-valv] see  GASTROPOD
unleavened [uhn-LEHV-uhnd] A word describing baked goods (breads, cakes, etc.) that contain no LEAVENER, such as BAKING POWDER, BAKING SODA or YEAST. Among the most popular unleavened breads are LAHVOSH.
unmold To remove molded food from the container (usually a decorative MOLD) in which it was made. The process generally requires inverting the container over a serving plate.
unsalted butter see  BUTTER
upside-down cake Of this genre, the most popular is undoubtedly the traditional pineapple upside-down cake. Any fruit can be used, however, and this dessert is made by covering the bottom of a cake pan with butter and sugar topped with decoratively arranged fruit, then cake batter. During the baking process, the sugar, butter and fruit juices combine to create a CARAMELIZED glaze. Before serving, the cake is inverted onto a serving plate so the glazed fruit becomes the top of the cake.
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