E – Bakepedia
Easter Bunnies, Chocolate: Dating back to pagan times, rabbits have been symbols of new life and fertility in springtime. Their association with the Easter holiday most likely began in Europe and can be dated back as far as the 18th century when a white hare was the symbol. Particularly in Germany, a white hare was said to bring brightly colored eggs to good boys and girls on Easter morning. By the 19th century, German settlers had brought this tradition to the United States. The hare had become a bunny and smart confectioners re-created the symbol into chocolate. About 90 million chocolate Easter bunnies are sold each year.
Eau de vie: (Oh-de-vee) An often colorless fruit based alcoholic beverage. The name translates as “water of life”, which is thought to reference the belief that its initial distillation in the 17th century came about to help ward off cholera and other illnesses. Although often referred to as a fruit brandy, it differs from most brandy in that here the result is meant to be light and fresh and truly capture the fruit essence, rather than have a complex, heavy, weighty liquor.
It is a highly alcoholic dessert beverage, with alcohol percentage often around %% Some common flavors are pear, apple, peach, and raspberry. This French spirit can be used to flavor dessert sauces and chocolates such as truffles.
Ebelskiver
Ebelskiver Pan
Ecuador
Éclair: (A-clare) This French dessert is a long finger shaped pastry (similar to a cruller) made from pate a choux (Also known as choux paste). It is baked until it is hollow, cooled, then filled with pastry cream, custard, or whipped cream. Traditionally the top is dipped in chocolate.
Egg Beater:
Egg Cream:
Eggs: it is a reproduction laid by female reptiles and birds that is enclosed in an oval shell. Although they come in a large variety, the term egg generally refers to a chicken egg (unless otherwise labeled). The eggshell’s color is determined by the breed of animal. Eggs also range in size from small to jumbo. In recipes, the standard size is large (unless otherwise indicated).
An egg has two parts, a yolk and a white. The yolk is high in fat and cholesterol and is a source of vitamins and minerals. A fresh yolk is a rich yellow color and will stand upright. Egg yolks add tenderness and color to baked goods. The egg white is mostly protein and should be clear. Egg whites are the structural ingredient in baking.
Other services eggs provide in baked items are leavening, texture, flavor and richness. Eggs are important in helping to bind ingredients. Beaten eggs act as a leavening agent by incorporating air into batters, which cause the products to rise. In custards and creams, eggs are used as the thickening agent.
All recipes use large eggs. Room temperature eggs will incorporate more readily into butter and sugar during the creaming phase, which many of these cake recipes employ. Remove eggs from the refrigerator one hour before needed to bring them to room temperature. If you should forget, put the eggs in their shells in a bowl of warm, not hot, water, for about 5 minutes, then proceed with recipe.
Egg Nog: a sweetened beverage that is traditionally made with milk, sugar, eggs, ground nutmeg and sometimes cinnamon with the addition of Brandy, Rum, or Whisky. Eggnog is popular in the United States and Canada, and is usually associated with custards such as crème brulee and ice cream.
Egg Wash: a mixture of eggs and liquid (water or milk) that is brushed on a pastry or bread dough before it is baked. It is used to add shine and aid in creating a golden-brown finish to the baked good. It is also used to help toppings (such as poppy or sesame seeds) stick to the surface of the pastry.
Ek-chuah (Mayan chocolate saint)
Elasticity (in relation to yeast bread)- the stretchiness and tendency that dough has to shrink back into its previous shape and size (like a rubber band that stretches and snaps back). Elasticity allows doughs and breads to hold their shape.
Elderberry: (Sambucus nigra) A shrub that produces a cluster of berries (similar to grapes). They are used to prepare cordials, syrups, wines, and marmalades. In Europe, the elderberry clusters are battered and fried and sprinkled with cinnamon and sugar as a dessert. They are also an important ingredient in berry juices.
Elongated
El Rey Chocolates:
Emulsion: a mixture of two liquids that, without help and proper technique, do not readily combine, such as oil and water. Common food examples are Hollandaise Sauce, Mayonnaise, and Vinaigrettes and in the sweet kitchen, ganache is probably the most common. An emulsion is produced by slowly adding one product to the other while rapidly whisking them together. This suspends one ingredient within the other. The result is usually thick, glossy, and creamy in appearance and texture.
En Cocotte: an egg that is cooked in cream and butter. The whole egg, cream, and butter are placed in a ramekin and baked to a consistency similar to that of a poached or shirred egg
Endosperm (wheat): The largest part of a wheat grain, the endosperm accounts for approximately 80%. The endosperm stores the majority of the protein, carbohydrates, and some of the fiber, vitamins, and minerals in the grain. White flour is made of the ground endosperm.
English Muffin: A soft yeast bread that is about 3 inches in diameter and flat. It is almost always dusted with cornmeal, and baked on a skillet. It must be fork split horizontally to retain the desired texture, which as the commercial companies say, has “nooks and crannies”. Often it is served toasted, and buttered or jammed. They can be eaten as a snack (high tea in the UK), or as part of a meal.
English Toffee
Enrich: the process of replacing vitamins and minerals to a food item after it has been refined. If the natural ingredient originally had calcium, but it was removed during the refining process, the food will be enriched to add the calcium back to the finished product.
Enriched Flour: nutrients so that it reaches FDA standards. Enrichment is necessary because the process used to produce white flour removes certain vitamins and minerals from the whole grain.
Espresso:
A concentrated coffee beverage. In comparison to other coffee drinks, espresso has a thicker consistency. Because of the robust flavor, espresso is the base for many drinks and also desserts including tiramisu, ice creams, custards, and chocolate preparations.
Essences: an oily substance extracted from foods such as herbs and flowers. These are used in very small quantities to impart their flavor in dishes, such as chocolates and custards.
Estate Chocolate
Étamé
Evaporated Milk: Milk with reduced water content that has a long shelf life. Depending on the formula and the manufacturer the shelf life varies from 6 months to about 15 months. This canned product has approximately 60% of the water removed from its fresh form. It is often used in desserts and baking where its slightly caramel-like-cooked flavor is not detrimental. It is an affordable way to add richness to custards and sauces. This versatile dairy can be used to make whipped cream if it is chilled very well, although the flavor will not be the same. If you don’t believe that it can be whipped, check out this recipe for Easy Frozen Key Lime Pie. Some brands to look for are Carnation, Nestlé and PET, Magnolia and Eagle.
Extra-Fine Sugar: sugar that is more finely ground than granulated sugar, but not as fine and powdery as confectioner’s sugar. It is often used in beverages because it dissolves quickly. It is also used in the preparation of lightly cooked or uncooked desserts such as meringues, mousses, soufflés and some fresh fruit sauces. If extra-fine sugar is not available to you, you can make your own by using a food processor or blender on granulated sugar until it is very finely ground, however, if you want the sparkly effect that it can provide as decoration (such as on sugared fruit), then use purchased, as the homemade version will be a bit powdery and not as visually effective.
Extract: concentrated flavorings retrieved from foods and plants by the processes of distillation and evaporation. These impart powerful flavor in dishes without changing the consistency or adding to the volume. Vanilla extract is the most common in baking.
