Category: F

Meat or poultry that has been pulverized or ground until it reaches a nearly paste-like consistency is referred to as a forcemeat. Occasionally, a binding agent is also incorporated into the mixture. Forcemeat is a finely ground mixture of meat or poultry, often utilized as a stuffing ingredient. This combination can also be shaped into…

A dish created by blending eggs with traditional Chinese vegetables, like water chestnuts, bean sprouts, and bamboo shoots, and cooking it in a manner similar to an omelet. However, both sides are browned instead of just one. Occasionally, meat or fish is incorporated into the mix. This dish is commonly known as a Chinese vegetable…

A sweet course comprising of sugared fruit pulp amalgamated with either whipped or plain cream or custard and served cold is known as a fruit fool. Gooseberry fool is one of the most famous variations of this dessert. The term is believed to originate from the French word “fouler,” which means to crush or squeeze.…

A type of dessert consisting of currants and ground rice, baked in a miniature dish enclosed by a buttery crust, is called Kentish pudding pie. These delightful pies are typically produced in Kent, particularly in Folkestone, located on the southern shoreline.  

To produce a sequence of brief indentations or grooves, like those made around the perimeter of a pie crust, is known as fluting. It is also referred to as crimping.  

Any type of flatfish, especially the winter flounder or summer flounder (also referred to as plaice). When caught between one to five pounds, the flesh is luscious and white. The flounder, a diminutive demersal fish akin to the sole, is known for its inferior palatability and texture. These fish are commonly observed in the Atlantic…

A dessert comprising a custard foundation, garnished with either whipped cream or mounds of meringue that have been hardened by boiling in scalding milk.  

Initially, a sugared concoction comprising beer, wine, and rum that was heated by inserting a red-hot poker into it. The contemporary version of a flip is usually served cold, although both age-old and contemporary recipes often include well-whisked eggs. The drink you are referring to is called “eggnog”. Eggnog is a traditional beverage that is…

Flead, which is another moniker for flear or leaf lard, is combined with flour and water to produce petite pastries. This blend is also utilized for the outer layer of meat pies and turnovers.  

A family of fishes comprising flounder, halibut, turbot, and sole, amongst others. They are laterally compressed as opposed to dorsoventrally flattened, with both eyes located on the upward-facing side. The flesh is usually scrumptious, desiccated, and of low-fat content.