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Eggnog / [eg-nog]:
A chilled Christmas beverage that consists of a blend of milk or cream, beaten eggs, sugar, nutmeg, and usually liquor of some kind (rum, brandy, or whiskey)(can be served without liquor as well). The recipe for eggnog has changed very little in the last 150 years.
Émincer / [ey-meen-cey]:
To cut an item, usually meat, into very thin slices.
Emulsion / [i-muhl-shuhn]:
A mixture of two or more liquids that don't easily combine. such as oil and vinegar.
Escalope / [es-kuh-lohp]:
A scallop of meat; this cut of a small boneless piece of meat or fish of uniform thickness is most often sautéed.
étouffée / [ey-too-fey]:
Literally meaning “smothered”. Refers to food cooked by a method similar to braising, except that items are cooked with little or no added liquid in a pan with a tight fitting lid. Also a cajun dish made with a dark roux, crayfish, vegetables, and seasonings over a bed of white rice.
Evaporated Milk:
Evaporated milk is pure cow's milk which has been concentrated to double richness. Nothing has been added to the original milk and nothing taken away except some of the water (60% of which has been removed by evaporation).
Extruder / [ek-strood-er]:
A machine used to shape dough into various shapes. The dough is pushed out through perforated plates rather then rolled.
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