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 Glossary
Our Glossary represents a large collection of culinary terms from all over the world. You'll find out what means the name of your favorite dish and what you should know about it. There is plenty useful information about spices, vegetables and fruits.
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|  TRANSLATE INTO RUSSIAN | |
 O'Brien |
| Generally with green peppers and pimientos, usually diced small. |
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| O'Brien Potatoes |
| A dish of diced potatoes, onions, and sweet peppers or pimientos, fried until browned and crisp. |
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| Oeuf |
| French word meaning Egg |
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| Oleo |
| Another name for margarine, a vegetable oil based table spread often substituted for butter. |
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| Omelet |
| Beaten eggs, seasoned, fried with butter or grease in a pan until it starts to puff then folded over or rolled |
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| Oregano |
| A pungent herb, similar to marjoram. Oregano can usually be found dried, ground, or fresh. |
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| Oxalic Acid |
| Oxalic acid is found naturally in many plants, but is poisonous in excessive amounts. Spinach, rhubarb, sorrel all contain measurable amounts of oxalic acid. It actually forms insoluble compounds with calcium and iron which inhibit their absorption by the human body, thus diminishing the purported nutritional value of some vegetables, particularly spinach. |
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| Oyster Mushroom |
| A smooth-capped mushroom with a fan shape and mild oyster-like flavor. They're found dried or fresh in many supermarkets and most oriental markets. |
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