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Glossary

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Welcome to the Schwartz glossary, an A to Z guide to cookery terms. Whether it's herbs and spices, names of dishes or cooking techniques, you'll find them here, along with suggested recipes and links to more information.

  • Easy-blend Dried Yeast
    • Yeast is a living organism used as a raising agent in baking. It comes readily available as Easy-blend dried yeast and this type of yeast does not need to be rehydrated before using. Simply add it to the flour before adding the water. As soon as the water is added the yeast will begin to work. Ideal for home-made bread making with or without a machine. Do not use after its use-by date, as it may have lost its potency and will affect the end result of your baking.
  • Edamame Beans
    • Edamame refers to the preparation of young soybeans in their pods commonly found in Japan, China and Korea. The pods are typically boiled in salted water and served whole, after being cooled. The beans are eaten by using your fingers and teeth to squeeze out the beans, the pod is then discarded. Soybeans make a healthy and nutritious addition to salads, stir fries, rice and noodles dishes. Delicious flavoured with Chilli, Garlic and Chinese 5 Spice.
  • Emmental Cheese
    • Swiss cheese with a sweet and fruity flavour and aroma, with underlying grassy notes. It is a smooth, elastic cheese with holes in. It is great for melting and typically used, along with Gruyère, for fondue, but works equally well as a table cheese. If you can’t find it try Gruyère cheese. (See also Gruyère cheese)
  • Evaporated Milk
    • Homogenized milk with a considerably reduced water content so that is almost twice as concentrated as ordinary milk. The distinctive flavour comes from the high heat applied during processing. Readily available sterilized in cans, and can be kept indefinitely. Usually used for making desserts and sweets. (See also Condensed Milk).
  • Extra-virgin olive oil
    • This premium olive oil comes from the first cold pressing of the olives,it has a low acidity and a superior flavour. The colour, ranging from pale green to dark green, is usually an indication of the variety and ripeness of the olives when picked, rather than the actual quality of the oil. Heat will impair its delightful flavour, so save extra-virgin olive oil for dressing and dipping and not for cooking. (See also Olive Oil)

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