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- 1. Vaporize
- To turn liquids into gasses.
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- 2. Veloute
- (French) A sauce made with veal stock, cream, and tightened with a white roux.
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- 3. Verdolagas
- A common garden weed served as a leafy vegetable. Also called purslane.
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- 4. Vermicelli
- This pasta literally means "Little Worms". It is slightly thinner than Spaghetti and looks like fine strands. Angel hair pasta is a very fine form of vermicelli. Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. It is versatile enough to also be used in certain puddings and souffles. Variations include Chinese vermicelli (made with soya flour) and Far Eastern vermicelli (made with rice flour).
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- 5. Vert
- (French) Green.
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- 6. Viande
- (French) Meat.
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- 7. Vichyssoise
- A cold potato and leek soup thickened with cream and garnished with chives. The term is now applied to many other tuber-based soups.
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- 8. vindaloo
- The spiciest of all curry dishes. Vindaloos primarily come from central and southwestern coastal India . They are composed of a complicated roasted spice blend which includes mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves, coriander seeds, and tamarind concentrate. One must include red chilies in the mix.
Vindaloo sauce is usually served with meat over rice. You can purchase commercial vindaloo pastes and sauces in most Indian grocery stores or the ethnic food aisle in larger grocery stores..
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