Culinary Dictionary "Z"
Our ever growing online community Dictionary and Food and Culinary Terms, Phrases and Cooking Techniques that begin with the letter Z.
Zest is a brand of soap, but not in terms of cooking. Zest is the colored outer portion of citrus fruit peel. It is rich in fruit oils and often used as a seasoning. To remove the zest, scrape a grater or fruit zester across the peel; avoid the white membrane beneath the peel (the pith) because it is bitter.
Zabaglione / Zabaione
Zabaglione is a dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens. The egg yolks must not be overcooked or they may scramble. The completed dish is served immediately after it is cooked and is a cross between a custard and a thick sauce. It is often used as an accompaniment for cookies or fruit or served with berries and a whipped topping. It is also known as zabaione. Not Zamboni, which is the machine used in hockey to flood the ice between periods.
Zuppa or “Italian Soup”
The Italian word for “soup”. Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country. A typical Italian Soup that is considered by many to be the most notable Zuppa would be Minestrone Soup which is filled with vegetables and pasta that are cooked in a hearty vegetable broth. Ingredients for Minestrone Soup may include macaroni, penne pasta or some other type of tube pasta, carrots, celery, green beans, tomatoes, dried peas, garbanzo beans, spinach, onions, garlic, herbs, and seasonings.