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Vandyke

A decorative cutting technique used mainly with fruits or vegetables to create zigzag or serrated edges, often for garnishes or serving vessels.

Vegetal

Vegetal describes flavors or aromas reminiscent of fresh plants and vegetables, such as grass, green beans, bell peppers, or spinach. Often used in wine and culinary tasting notes, it reflects a green, fresh character in foods.

Velouté

A classic French sauce made by thickening white stock (chicken, veal, or fish) with a roux (butter and flour), resulting in a smooth, creamy texture. One of the five mother sauces, velouté serves as a foundation for many derivatives.

Verjus

Verjus is a tart, acidic juice made from unripe grapes or crab apples, used to add gentle, fruity acidity to sauces, vinaigrettes, and dishes.

Vol-au-Vent

A small, hollow case of puff pastry, baked and filled with savory ingredients like creamy chicken, seafood, mushrooms, or vegetables. Known for its flakiness and elegant presentation, it is popular in French cuisine and as an appetizer or main.

Vegan

A dietary and lifestyle choice that excludes all animal products, including meat, dairy, eggs, and honey (for certain vegans), focusing on plant-based foods.

Vegetarian

A diet excluding meat, poultry, and fish, but often including dairy and eggs, centered on plant foods.

Velveting

Chinese stir-fry technique for tenderizing meats by marinating in a mixture of egg white, cornstarch, and wine, then briefly blanching or oil-poaching before stir-frying.

Vinaigrette

A dressing or sauce made by emulsifying oil (traditionally 3 parts) with acid (1 part, typically vinegar or lemon juice), flavored with salt, pepper, herbs, and other aromatics. Used for salads, marinades, and vegetables.

Volatile (Aroma)

Fragrant compounds that easily vaporize and reach our senses, crucial for perceiving flavor, especially in spices, herbs, and wines.

Vandyke

A decorative cutting technique used mainly with fruits or vegetables to create zigzag or serrated edges, often for garnishes or serving vessels.

Tips & Tricks

Use a small sharp paring or channel knife.
Gently rotate food as you cut for symmetrical patterns.
Mark cutting points before starting for uniformity.
Practice on citrus halves; they are easy and forgiving.
Rinse and chill completed pieces for crispness and appeal.

Cutting, Presentation

Vegan

A dietary and lifestyle choice that excludes all animal products, including meat, dairy, eggs, and honey (for certain vegans), focusing on plant-based foods.

Tips & Tricks

Substitute dairy with nut or soy milks in recipes.
Use aquafaba (chickpea water) for vegan meringue.
Try flax or chia as egg replacers in baking.
Balance meals with a variety of grains, beans, vegetables, fats, and proteins.
Explore global cuisines for naturally vegan dishes.

Diet

Vegetal

Vegetal describes flavors or aromas reminiscent of fresh plants and vegetables, such as grass, green beans, bell peppers, or spinach. Often used in wine and culinary tasting notes, it reflects a green, fresh character in foods.

Tips & Tricks

Recognize vegetal notes when tasting wines, teas, or oils for pairing suggestions.
Use fresh herbs, greens, or mildly bitter vegetables for vegetal flavors in dishes.
Lightly steam or blanch vegetables to preserve their green freshness.
Store herbs and greens properly to prevent wilting and loss of vegetal aroma.
Balance vegetal flavors with acid (lemon, vinegar) or fat (olive oil, butter) for full-bodied dishes.

Aromatics, Flavor, Taste

Vegetarian

A diet excluding meat, poultry, and fish, but often including dairy and eggs, centered on plant foods.

Tips & Tricks

Use legumes, whole grains, nuts, and seeds for protein and nutrients.
Substitute mushrooms, tofu, or jackfruit for meat textures.
Fortify with eggs or cheese if not strictly vegan.
Focus on a variety of colorful vegetables and fruits.
Explore Indian, Mediterranean, and Asian vegetarian classics.

Diet

Velouté

A classic French sauce made by thickening white stock (chicken, veal, or fish) with a roux (butter and flour), resulting in a smooth, creamy texture. One of the five mother sauces, velouté serves as a foundation for many derivatives.

Tips & Tricks

Use equal parts butter and flour, cooking roux lightly for a pale color.
Whisk stock in gradually for lump-free consistency.
Simmer and skim frequently for clarity and silkiness.
Season gently and finish with cream or butter for richness.
Transform into sauce suprême, allemande, or Poulette by adding wine, cream, eggs, or mushrooms.

French Term, Sauce

Velveting

Chinese stir-fry technique for tenderizing meats by marinating in a mixture of egg white, cornstarch, and wine, then briefly blanching or oil-poaching before stir-frying.

Tips & Tricks

Cut meat into thin, uniform slices for even cooking.
Use a proper marinade: egg white, cornstarch, rice wine, and some oil.
Blanch in simmering water or oil for 30–60 seconds.
Drain thoroughly before stir-frying with vegetables and sauces.
Results in silky, soft texture—ideal for chicken, seafood, and beef.

Asian, Technique

Verjus

Verjus is a tart, acidic juice made from unripe grapes or crab apples, used to add gentle, fruity acidity to sauces, vinaigrettes, and dishes.

Tips & Tricks

Substitute for vinegar in delicate salad dressings.
Deglaze pans for subtle sour notes in sauces.
Use in place of lemon juice for a milder acidity.
Splash into cocktails for brightness.
Store in the fridge once opened.

Ingredient

Vinaigrette

A dressing or sauce made by emulsifying oil (traditionally 3 parts) with acid (1 part, typically vinegar or lemon juice), flavored with salt, pepper, herbs, and other aromatics. Used for salads, marinades, and vegetables.

Tips & Tricks

Use a whisk or jar to vigorously blend oil and acid for stable emulsion.
Add mustard or honey to help binding and flavor balance.
Taste and adjust seasoning after greens are tossed.
Switch up acids and oils for different flavor profiles (sherry, balsamic, citrus; walnut, olive, grapeseed).
Prepare fresh whenever possible for best texture and brightness.

Dish, Sauce

Vol-au-Vent

A small, hollow case of puff pastry, baked and filled with savory ingredients like creamy chicken, seafood, mushrooms, or vegetables. Known for its flakiness and elegant presentation, it is popular in French cuisine and as an appetizer or main.

Tips & Tricks

Use chilled puff pastry and work quickly to preserve layers.
Cut and stack pastry rings for distinct walls.
Dock base to reduce puffing inside, ensuring room for filling.
Fill just before serving to maintain texture.
Bake until golden and crisp for best results.

Dish, Pastry

Volatile (Aroma)

Fragrant compounds that easily vaporize and reach our senses, crucial for perceiving flavor, especially in spices, herbs, and wines.

Tips & Tricks

Add herbs and spices late in cooking to preserve volatile aromas.
Use whole, freshly ground spices for best fragrance.
Cover simmering dishes to trap aromatics.
Store aromatics in airtight containers, away from heat and light.
Taste food both hot and warm, as volatility changes with temperature.

Aromatics, Ingredient

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