Glossary of Spanish Food Words
|Word or Term
||applied to any food preserved in salt, en salazon
||gazpacho thickened with bread
||Very finely diced ingredients bound with a sauce or, in the case of fruit, a syrup. A salpicon is eaten cold.
||to season with salt and pepper
|San Simon, Queso de
||from Galicia is a cow's-milk cheese, pear shaped, like a Tetilla. It is heavily smoked, and medium-cured, with a slight herbal flavor.
||"of the mountain," e.g., jamon serrano
||a hard, very dry cider that is the typical drink of Asturias in northern Spain, often replacing wine as a lunch or dinner accompaniment. It is also used to make sauces for meat and fish. As a substitute for cooking in the USA use only hard cider available in liquor stores. It is a bit sweeter than the Asturian cider but works very well in cooking. In addition, sidra describes a sparkling cider imported from Spain is often found in Spanish markets. This product is quite sweet and meant to be used like champagne, not as a cooking liquid.
||cider. Principally made (and consumed) in the communities of Asturias, Cantabria, and the Basque country
||pork sausage from the Balearic Islands, of a spreading consistency, cured with large amounts of pimenton
||highly valued by connoisseurs of paella, the rice at the center of the pan's base, which becomes caramelized or lightly burned during cooking