![]() | ![]() |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
|
Welcome to the Celtnet glossary of food terms. As this recipe site has grown and the total number of recipes range across everythign from breakfast to brewing it has become obvious that a whole slew of recipe and cooking-associated terms are spread across the various pages of this site. These pages are an attempt at bringing all these recipe- and cookery-associated terms together into one place. To use this glossary simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you! |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
Below, you will find an example wild food entry produced randomly from our database:
Food Glossary Entry For: Tammy SieveThis is the description page for Tammy Sieve and includes a description as well as an image, if available and a selection of recipes from this site that relates to the cookery term: Tammy Sieve. A Tammy Sieve is a conical fine-meshed strainer that's used to produce the same effect as the muslin tammy. |
|
Below you will find links to other pages dealing with the various cookery terms described on this site
List of Spices 'A'
List of Spices 'B' List of Spices 'C' List of Spices 'D' List of Spices 'E' List of Spices 'F' List of Spices 'G' List of Spices 'H' List of Spices 'I' List of Spices 'J' List of Spices 'K' List of Spices 'L' List of Spices 'M' List of Spices 'N' List of Spices 'O' List of Spices 'P' List of Spices 'Q' List of Spices 'R' List of Spices 'S' List of Spices 'T' List of Spices 'U' List of Spices 'V' List of Spices 'W' List of Spices 'X' List of Spices 'Y' List of Spices 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any gift you make goes towards the One Million People campaign that seeks to make a range of old and ancient recipe texts (with translations) freely available on the web. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Couldn't find what you were looking for? Search the web:
Recipe Information: 114
There are so many people who are trying to shop for the best pressure cooker on sale. A lot of people feel that they need this device in their home because it is practical and easy to use.
Recipe Information: 56
A good type of emergency food supply is freeze dried food, which can last up to 25 years, making it not only a great emergency supply to have, but it is also a good investment in a world where resources are running low.n
Recipe Information: 35
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Recipe Information: 56
Tea making is complex. Learn more about growing and preparing tea.
Recipe Information: 35
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Recipe Information: 35
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Recipe Information: 35
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Recipe Information: 56
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Recipe Information: 113
Learn about growning and harvesting tea. There is a lot to learn.
Recipe Information: 35
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.